Appetizers

Buffalo Tempeh Wing Dip

184

A vegan version of Buffalo Chicken Wing Dip!

12
For the Tempeh:
2-8 oz. pkgs. tempeh (cubed)
1/4 cup Frank’s Hot Sauce
1/4 cup vegetable broth
1 tbsp. soy sauce (tamari for gluten-free)

For the Buffalo Cream Sauce:
1 cup cashews (soaked for 2+ hours or boiled for 15 minutes)
1-15 oz. can chickpeas (drained and rinsed)
1/4 cup lemon juice
1/2 cup + 2 tbsp. vegan mayo
1/4 tsp. salt
1 tsp. apple cider vinegar
1 tbsp. onion flakes
4 cloves garlic minced
2 tbsp. nutritional yeast
1/2 – 3/4 cup Frank’s Hot Sauce (adjust according to desired spiciness)

Chips or crackers for dipping.
Preheat the oven to 375 degrees. Begin by preparing the tempeh. If you’re like me and you forgot to soak your cashews, now is the time to boil them. Place cubed tempeh in a pan over medium heat. Mix ...
See the full directions on my site
Nutritions

Calories
237

Sodium
421mg
17% DV

Fat
8g
13% DV

Protein
6g
13% DV

Carbs
18g
6% DV

Fiber
3g
14% DV