- Preheat oven to 375˚F
- Prepare 1 cup of Butler Soy Curls by following the instructions on the package. When they are finished soaking drain and chop them into small pieces.
- Soak cashews in warm water for 20-30 minutes or boil for 5-10 minutes. If you are using a high-powered blender like Vitamix you don’t need to soak the cashews.
- Drain cashews and add to blender with water, lemon juice, nutritional yeast, garlic powder, onion powder, and salt. Blend on high until the mixture is smooth. Then add the Frank’s Red Hot Sauce and blend again until everything is well combined.
- Pour the dip mixture into an oven-safe baking dish or bowl, add the chopped soy curls, and mix well. Place in oven and bake for 20 minutes.
- Serve hot!
If you don’t have soy curls shredded jackfruit is a great substitution.
Use an equal amount of white beans to replace the cashews if you’re cutting back on the fat.
Serve this delicious buffalo dip in a bowl alongside Healthy Tortilla Chips, celery, mixed veggies, carrots sticks, warm bread, or healthy crackers.
Add a big dollop of vegan cream cheese or a drizzle of vegan ranch dressing for extra richness and drama 😁
Leftovers can be placed in an airtight container and stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dips & Spreads
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
- Serving Size:
- Calories: 109
- Sugar: 1.2 g
- Sodium: 238 mg
- Fat: 7.2 g
- Carbohydrates: 7.2 g
- Fiber: 1.4 g
- Protein: 5.1 g
- Cholesterol: 0 mg
Keywords: party food, plant-based, vegan buffalo chicken dip, easy vegan recipes, buffalo dip