Vegan Baked Buffalo Cauliflower Dip
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Servings: 6-8
Ingredients:
- For the Cauliflower:
- 1 1⁄2 pounds (about 1 medium) head cauliflower, broken into florets 1 small yellow onion, roughly chopped
- 1⁄2 cup buffalo cayenne pepper sauce (Frank’s works well)
- 2 tablespoons olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- For the Sauce:
- 8 ounces vegan cream cheese
- 1 cup canned Great Northern beans, drained & rinsed
- 1⁄2 cup Ripple Unsweetened Original Milk
- 1⁄4 cup buffalo cayenne pepper sauce (Frank’s works well) 1 tablespoon nutritional yeast
- 2 cloves garlic, peeled
- 1 teaspoon smoked paprika
- 8 ounces shredded vegan Mozzarella cheese, divided
- 1⁄4 cup breadcrumbs
- 1⁄4 cup green onions, sliced
- For Serving:
- Celery sticks, carrot slices, bell pepper slices, and tortilla chips
Directions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- To a large mixing bowl add cauliflower, onion, cayenne pepper sauce, olive oil, salt, and pepper. Toss to combine then spread in an even layer on the prepared baking sheet.
- Bake until cauliflower is fork tender, 25-30 minutes. Remove from oven to let cool slightly.
- Reduce oven temperature to 400°F.
- Add cauliflower and onion mixture to food processor and pulse until minced.
- Add vegan cream cheese, beans, Ripple Unsweetened Original Milk, cayenne pepper sauce, nutritional yeast, garlic, smoked paprika, and 4 ounces shredded vegan mozzarella cheese. Blend until smooth and spread into an 8-in x 8-in baking or casserole dish.
- To a small mixing bowl add remaining 4 ounces mozzarella cheese and breadcrumbs. Use your hands to crumble mixture and combine. Sprinkle over the top of the cauliflower mixture.
- Bake until dip is heated through and breadcrumbs are golden, 15-20 minutes.
- Remove from oven and top with sliced green onion. Serve warm with veggies and tortilla chips for dipping.
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