Buffalo Chicken Dip

I am already super insecure about this recipe so I'll go ahead and say first thing - processed ingredients alert!! Geee! ::hides in shame::

But it's so good, so here you go. Sigh. This is the first time I've ever uploaded a recipe with anything like vegan sour cream, but I think it is absolutely worth it, because we are all allowed cheats every once in a while, right? My friend Katherine says, "There are never absolutes."

This is a great dish to bring to a party or event where there will be lots of non-vegan-types around. It's super bad for you and super delicious. I took it to three holiday parties this year, and it got rave reviews by herbivores and omni's alike.

If you're still not convinced, I suggest you take a minute to imagine how floored your friends will be when you arrive at their Christmas party dressed as Sexy Penguin, holding a bowl of vegan buffalo chicken dip and a six-pack of Fat Tire. YOU WILL BE THE BELLE OF THE BALL. Trust me.

So here's what you'll need: (cringe)

2 T coconut oil
2 T minced garlic
1/4 C Earth Balance
1 Not Chick'n bouillon cube
1/2 C Tofutti cream cheese
1 C Tofutti sour cream
1/2 C soy creamer
1 C soy milk
1 bottle Franks Red Hot sauce or vegan buffalo sauce (many have butter so pay attention!)
1/4 C flour
2 tsp paprika
1 tsp black pepper

1 package of firm tofu, drained and pressed
1 C chopped walnuts


Preparation here is easy: Heat the coconut oil over medium-low heat until melted, then add garlic. Then, continue adding each ingredient one at a time, until melted and mixed well. Once you add the paprika, pulse the walnuts in a food processor until fine, almost powdery. Then, add the tofu to the processor and pulse until chunky. Add this mixture to the pot of sauce and cook another 10 minutes, stirring occasionally.

Garnish with celery, as if by some ridiculous logic that small amount of vegetable will somehow redeem anything you're doing today.