Snow falling outside my window makes me crave comfort food.
This recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World’s Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013) could do the trick.
Flying Buffalo Dip
Yields 6 TO 8 SERVINGS
12 OUNCES EXTRA-FIRM TOFU, PRESSED AND DRAINED (SEE PAGE 18), OR SEITAN, SLICED INTO 1⁄2-INCH CUBES
1 CUP FINELY SHREDDED VEGAN CHEDDAR CHEESE (PAGE 28, OR STORE-BOUGHT)
1⁄2 CUP VEGAN MAYONNAISE (PAGE 13, OR STORE-BOUGHT, SUCH AS VEGENAISE)
1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE
2 TEASPOONS CIDER VINEGAR
1⁄2 TEASPOON GARLIC POWDER
1⁄2 TEASPOON ONION POWDER
SALT AND FRESHLY GROUND BLACK PEPPER
3 TABLESPOONS FRANK’S RED HOT CAYENNE PEPPER SAUCE, OR TO TASTE
TOASTED VEGAN PITA TRIANGLES, FOR SERVING
Game day is calling and it wants a Buffalo “wing” dip everyone can enjoy! In addition to serving this blazing dip alone with toasted pita triangles, another option is to serve it alongside homemade Blue Cheese Dressing (page 41) or Blue Moon Dip (page 136) with celery sticks for dipping.
In a large bowl, combine the tofu, Cheddar cheese, mayonnaise, lemon juice, vinegar, garlic powder, onion powder, salt, pepper, and hot sauce. Mix well, and serve warm or at room temperature with toasted pita triangles.
(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013, Photo by Amy Beadle Roth)