Vegan Baked Buffalo Cauliflower Dip

Prep Time: 15 minutes

Cook Time: 40-50 minutes

Servings: 6-8

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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.