If you try this vegan buffalo chicken dip, you get to experience the meaty texture of oyster mushrooms coated in a mix of cream cheese made of cannellini beans and homemade, spicy buffalo sauce. Get ready to be amazed by this flavorful, dairy-free delight! Intrigued? Keep reading.
Add all sauce ingredients in a blender and blend them until smooth.
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 (ca. 218 °C) and bake 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 thoroughly.
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.
Preheat the oven to 350 Fahrenheit (ca. 177 °C) and bake for 15 minutes. No longer, 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.