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JordON's Buffalo Dip with Tofu Bleu Cheese

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Member since 2016

Serves 3 Cups (6-8 people) | Prep Time 30 | Cook Time 10


Main 5:
1 8 oz container vegan cream cheese
1/2 cup hot sauce (I like "Franks Red Hot")
1 cup Chickenless Chicken (or seitan, tofu or tempeh)
1 cup vegan bleu cheese (separate recipe located in this e-cookbook)
Dippers of choice (carrots, celery, crackers, tortilla chips, etc.)

1. Mix your hot sauce with your Chickenless Chicken or seitan in a tupperware and let set for 30 minutes to marinate.

2. Melt the vegan cream cheese in a small pot on the stovetop on medium heat for a few minutes until smooth and creamy.

3. Add Chickenless Chicken AND marinade to the melted cream cheese and mix to combine.

4. Transfer the mixture to a serving dish, top with vegan bleu cheese and it's ready for your guests!

Pairs Well With


This was the "5 Ingredient Challenge" recipe for Episode 5 of The Vegan Roadie in Indianapolis, IN.

This is a veg-tastic spin on a classic. It requires some vegan bleu cheese (separate recipe located in this e-cookbook) and Chickenless Chicken (choose your favorite brand!). You could also use seitan, tofu or tempeh...whatever floats your buffalo boat! I personally prefer some seitan or the Trader Joe's product called Chickenless Chicken.

Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

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