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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 115.2
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,715.0 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 11.5 g

View full nutritional breakdown of Vegan buffalo unchicken dip calories by ingredient
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Vegan buffalo unchicken dip

Submitted by: ALICIA0099

Introduction

This is a vegan alternative to buffalo chicken dip which uses cream cheese and ranch dressing, in place of that you use silken tofu and soy milk and dry spices to make your own 'ranch dressing'. and tofu cream cheese and smart stirps "chikn" in place of real chicken. This is a vegan alternative to buffalo chicken dip which uses cream cheese and ranch dressing, in place of that you use silken tofu and soy milk and dry spices to make your own 'ranch dressing'. and tofu cream cheese and smart stirps "chikn" in place of real chicken.
Number of Servings: 12

Ingredients

    tofutti better than cream cheese, 16 oz
    silken light firm tofu: 8 oz
    Plain soy milk: .5 cup
    dry spice ingredients:

    * 1 teaspoon dried parsley
    * 3/4 teaspoon ground black pepper
    * 1 teaspoon seasoned salt
    * 1/2 teaspoon garlic powder
    * 1/4 teaspoon onion powder
    * 1/8 teaspoon dried thyme

    3/4 cup Franks Red hot sauce
    Smart Strips chickn, shredded (Hopefully you have a food chopper)
    celery sticks for dipping

Directions

First, shred the chick'n strips in a food chopper and place in a large pot. Then blend firm silken tofu and .5 cup plain soy milk and dry spice ingredients well in blender. add to mixture in the pot. Then add 16 oz of softened tofutti better than cream cheese and 3/4 cup of franks red hot sauce and mix well, then transfer to a 9 inch pie dish.

Let bake on 300 degrees F for 35 minutes, remove from oven, use celery sticks to eat the dip, enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user ALICIA0099.






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