Had this tonight, my own photos to come, but I highly suggest it!
This dip is Buffalo food at its finest.
To create this vegan version, I consulted the Frank’s Hot Sauce recipe, the one I used to make during my college days, and started brainstorming substitutions. I knew that I wanted to use tempeh for the “meat” since I’ve used it many times before to make Buffalo wings and I knew that cashews were going to be essential for creating the creaminess of the dip.
When I first made the Buffalo Cream Sauce, it was too liquidy and the texture was off. That’s where chickpeas, as they so often do, came to the rescue. Once I blended them in with the rest of the ingredients and added a little extra Frank’s, the sauce was so smooth and spicy that I found myself taste-testing it a bit more than was necessary. I’m even thinking of using the cream sauce to make a…
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