Buffalo Chick’n Bean Dip

Adapted From GF In The City

Not your average Buffalo Chicken Wing Dip! This vegan version is made from White Beans, Cashews, and shredded Blackbird Seitan “Chick’n”.

INGREDIENTS

• 1 box Blackbird Original Seitan (8 oz) - Shredded

• 2 cups Vegan Cheddar Cheese (We used Violife)

• 15 oz of White Beans (1 can- Rinsed)

• 1 cup Raw Cashews

• 3/4 cup Frank’s Red Hot Sauce

• 1/2 cup Unsweetened Non-Dairy Milk

• 1 tbsp Lemon Juice

• 1 tbsp Nutritional Yeast

• 1/2 tsp Onion Powder

• 1/2 tsp Garlic Powder

• 1/4 tsp Salt

• 1/4 tsp Ground Black Pepper

• Optional: Tortilla Chips or Pretzels for dipping

METHOD

1. Preheat the oven to 375 degrees Fahrenheit. Shred seitan into small pieces.

2. In blender, combine White Beans and Raw Cashews. Pulse into small pieces. Add in Hot Sauce, Non-Dairy Milk, Lemon Juice, Nutritional Yeast, Onion Powder, Garlic Powder, Salt, and Pepper. Blend until smooth, about 1-2 minutes.

3. Pour bean/cashew mixture into 8x8” square pan or 8” cast iron skillet. Mix in shredded Seitan and 1 cup of vegan Cheddar Cheese.

4. Sprinkle remaining Cheddar Cheese on top of pan/skillet. Cover with foil and bake for 30 minutes. Remove foil halfway through to help melt the cheese.

5. Remove from oven and enjoy with tortilla chips or pretzels.