Vegan Buffalo Chicken Dip
The best plant-based alternative for shredded chicken to make a delicious Vegan Buffalo Chicken Dip is oyster mushrooms baked in a cheezy, gooey cream cheese sauce using cannellini beans.
Servings 10 servings
Vegan shredded "chicken"
- 14 oz Oyster mushroom not king oyster, but regular
- ¼ cup Homemade Buffalo Sauce see ingredients below
Vegan hot buffalo cream cheese sauce
Making vegan shredded chicken
Cut the stem off the mushrooms. Tear both cap and stem with your hand into shreds. Mix them with ¼ cup homemade buffalo sauce. (There is a video guide on how to do it.)
Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 20 minutes
Making the hot buffalo cheezy sauce
Peel and chop onion and garlic. Take a frying pan and add olive oil. Cook chopped onion and garlic for 2-3 minutes until tender and soft.
Drain and add canned cannellini beans. Mix throughly.
Add dairy-free milk and stir well. Then, add apple cider vinegar and nutritional yeast. Stir again and bring to boil.
Add the above cooked mixture with ¼ cup homemade buffalo sauce in a blender and blend them until creamy.
Mix and bake
Take an oven-safe dish. Add the shredded oyster mushroom and the buffalo cream cheese dip from the blender and mix thoroughly with a spatula. Layer it evenly.
Pre-heat oven to 350 Fahrenheit (180 degrees Celsius) and bake for 15 minutes. Not more though as the beans can thicken the dip too much and the upper layer will dry out soon. It should only be in the oven long enough to get it piping hot.
Serving: 1serving | Calories: 105kcal | Carbohydrates: 15g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 506mg | Potassium: 484mg | Fiber: 4g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg