Vegan Buffalo 'Chicken' Dip
By: McCormick Kitchens
Made With:
When it comes to vegan party foods, this dip changes the game. Made with Frank's® RedHot® Original Hot Sauce and easy ingredient swaps like cauliflower, blended cashews, and vegan mayo, it's every bit as creamy and craveable as the OG Buffalo Chicken Dip.
When it comes to vegan party foods, this dip changes the game. Made with Frank's® RedHot® Original Hot Sauce and easy ingredient swaps like cauliflower, blended cashews, and vegan mayo, it's every bit as creamy and craveable as the OG Buffalo Chicken Dip.
Key products
Instructions
- PREHEAT oven to 375°F. Place cashews and water in blender container. Blend on high speed until completely smooth; set aside. Place cauliflower rice in 13x9-inch baking dish. Drizzle with olive oil.
- ROAST cauliflower rice 30 minutes. Remove from oven. Carefully add reserved cashew mixture, mayo, RedHot Sauce and 1 cup of the cheese, stirring to mix well. Spread into an even layer in pan. Sprinkle top with remaining cheese. Bake 10 to 15 minutes longer or until bubbly and cheese is melted.
Tip: Use 1 package (16 ounces) frozen prepared cauliflower rice in place of fresh cauliflower rice. Omit olive oil. Place frozen cauliflower rice in large bowl. Microwave on HIGH 5 minutes. Add cashew mixture, mayo, RedHot Sauce and 1 cup of the cheese to bowl; mix well. Spread evenly into greased 13x9-inch baking dish. Top with remaining 1 cup cheese. Bake in preheated 375°F oven 25 minutes, or until heated through and cheese is melted and bubbly.
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