JordON's Buffalo Dip with Tofu Bleu Cheese
  • Cooking Time: 10
  • Servings: 3 Cups (6-8 people)
  • Preparation Time: 30
  • 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. 1. Mix your hot sauce with your Chickenless Chicken or seitan in a tupperware and let set for 30 minutes to marinate.
  2. 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. 3. Add Chickenless Chicken AND marinade to the melted cream cheese and mix to combine.
  4. 4. Transfer the mixture to a serving dish, top with vegan bleu cheese and it's ready for your guests!
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