This dip is Buffalo food at its finest.
To create this vegan version, I consulted the Frank’s Hot Sauce recipe, the one I used to make during my college days, and started brainstorming substitutions. I knew that I wanted to use tempeh for the “meat” since I’ve used it many times before to make Buffalo wings and I knew that cashews were going to be essential for creating the creaminess of the dip.
When I first made the Buffalo Cream Sauce, it was too liquidy and the texture was off. That’s where chickpeas, as they so often do, came to the rescue. Once I blended them in with the rest of the ingredients and added a little extra Frank’s, the sauce was so smooth and spicy that I found myself taste-testing it a bit more than was necessary. I’m even thinking of using the cream sauce to make a Buffalo Mac & “Cheese.” Oh, the possibilities!
Now, I know I’ve been out of the meat and cheese game for a long time now, but I’m pretty sure this is even better than the original. Make this for your next party and serve with your favorite crackers or chips, but beware! Your friends will probably start begging you to bring it every time.
Buffalo Tempeh Wing Dip
Total Time: 40 minutes
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)
1-2 tbsp. 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 1/4 cup Frank’s hot sauce, vegetable broth, and soy sauce in a bowl and pour over the tempeh.
Stir the tempeh so that it is evenly coated with the liquid mixture. Once the liquids begin to simmer, cover the pan and allow the tempeh to steam for about 8 minutes or until the liquid has been absorbed. Stir it occasionally to prevent the hot sauce from burning and sticking to the pan.
Remove the tempeh from heat and mash it with a wooden spoon. You want it to be broken down enough so that you’ll be easily able to scoop it up with a chip or cracker once it’s in the dip, but not overly mashed. Cover the tempeh again so that the heat stays in while you prepare the Buffalo Cream Sauce.
In a food processor or blender, combine all of the Buffalo Cream Sauce ingredients and blend until smooth. For me that was about 5 minutes. Don’t forget to pause occasionally to scrape down the sides of the blender.
Place the tempeh in a 9 x 9 inch baking dish (or one of equivalent size–mine happens to be about 10 x 7 inches). Pour the Buffalo Cream Sauce over the tempeh and mix it all together.
Cover the dip with aluminum foil and bake for 20 minutes. Allow to cool a bit and then serve with your favorite chips or crackers!