My boo + I LOVE everything buffalo sauce! You can see from my website that I’ve been experimenting with buffalo dip – first making it dairy-free and now making it without meat. I have to say that this vegan buffalo dip is my fave because all you have to do is rinse and drain the white beans and it feels much lighter than the jackfruit or plant based chicken alternatives. We love dipping it with all kinds of veggies and of course tortilla chips. If we want to make it a meal, I’ll make a half portion of the dip and eat it with all the veggies and a small portion of tortilla chips. You can also use whatever dairy-free cream cheese and dairy-free cheese you like BUT it will have the creamiest consistency if you make it with the homemade vegan mozzarella cheese 🙂
- 1½ 14 oz cans of navy beans, drained + rinsed
- 8 oz dairy-free cream cheese
- 1 cup + drizzle of dairy-free cheese or homemade vegan mozzarella
- ½ cup of buffalo sauce
- Tortilla chips and/or chopped veggies for dipping
- Pre-heat oven to 350 degrees F.
- Mix cream cheese, vegan cheese, and buffalo sauce together in a bowl. Then add in navy beans and mix until everything is combined.
- Place in medium pyrex or baking dish and sprinkle or drizzle more vegan cheese on top.
- Bake for 30 minutes or until cheese is melted and the edges are browned. I like to broil for the last few minutes to get it nice and crispy!
- Cool for 5-10 minutes and then serve with tortilla chips and veggies. Enjoy!
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Happy Dipping!
With Health + Happiness Always,
Jax
PS – The “Little Adapts By Jax” App is here! Stay tuned for the special offer this month 🙂
