The instant I scooped some of this vegan Nashville hot “chicken” dip onto some crusty bread and took a bite, I though, holy crap, I’m a genius. This creamy, cheesy, dip is probably the best appetizer I have ever had! This dip is a super simple mixture of vegan cream cheese and silken tofu. Whipped together in a food processor. Then vegan mozzarella, spices and crispy soy curls are added. It is smoothed out in a baking dish, topped with more vegan cheese and soy curls. Then baked! Trust me, this will blow your mind and the minds of those you so lovingly bestow the pleasure of this dip on.
What You Need For This Vegan Cheesy Dip:
- Soy Curls: These are tossed with cornstarch and spices, then pan fried to mimic chicken.
- Vegan Cream Cheese: I used Miyoko’s.
- Silken Tofu: This is a healthy and easy replacement for the traditional mayo and sour cream in a normal cheesy dip recipe.
- Vegan Mozzarella: I used Follow Your Heart brand.
- Hot Sauce, Cayenne, Brown Sugar, Paprika, Garlic Powder: These are the seasoning to create the Nashville Hot falvor!
- Scallions: Mixed into the dip and for topping.
- Bread: I used a baguette to create the crostini for dipping.
- Pickles: For topping.
This vegan Nashville hot “chicken” dip is perfect for summer cookouts, sports parties and holiday get togethers. It can be prepped ahead of time and then baked right before serving. Which I think is pretty awesome. Especially if you are having a bunch of people over. Your mind can be elsewhere and then everyone will think you are a dang genius after you feed them this!
Why Should You Make This Spicy “Chicken” Dip?
- First, it is INCREDIBLE.
- This dip is so easy to throw together and can be prepped ahead.
- No one will believe this is vegan and made with mostly tofu.
- It is so creamy, cheesy, sweet and spicy.
- You will absolutely impress people with this one.
Vegan Nashville Hot “Chicken” Dip
Ingredients
For The "Chicken"
- 6 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- 2 Tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Paprika
- 1/4 teaspoon Black pepper
- Pinch of Cayenne pepper
- 2 Tablespoons Olive oil
For The Dip
- 8 Ounces Vegan cream cheese, I used Miyoko's
- 1 Block(15oz) Silken tofu
- 2 teaspoon Brown sugar
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Salt
- Pinch of Black pepper
- 2 Tablespoons Hot sauce, I used Franks
- 2 Cups Vegan Mozzarella, I used Follow your heart, divided
- 2 Scallions, chopped
- 1/2 Cup Dill pickle chips
Instructions
- Make the soy curl "chicken". Once you have soaked and drained the soy curls, squeeze as much liquid out of the soy curls as you can with your hands. Then put them in a large bowl.
- Sprinkle the cornstarch, and all of the spices over the soy curls and then toss to coat them evenly.
- Heat the olive oil on medium high in a large non-stick skillet. Add the soy curls, then sauté, reducing heat as needed, until the soy curls are golden brown and crispy. About 10 to 15 minutes. Turn off the heat. Sprinkle with another pinch of salt.
- Preheat the oven to 375 degrees(F).
- Now, make the dip. Add the vegan cream cheese and the silken tofu to a food processor. Pulse until completely smooth.
- Scoop the cream cheese and tofu mixture out of the food processor into a large mixing bowl. Add the brown sugar, paprika, garlic powder, cayenne, salt and pepper to the bowl and whisk to combine.
- Add the hot sauce, 1 1/2 cups of vegan mozzarella, and scallions to the bowl and stir together with a rubber spatula.
- Then pour about 3/4 of the soy curls into the bowl and fold them into the dip.
- Scoop the dip into an 8 x 8 inch baking dish and smooth it out.
- Top with the remaining 1/2 cup of mozzarella and the rest of the soy curls.
- Bake for 25 to 30 minutes or until hot and melty.
- Top with the pickles and extra scallions and extra hot sauce if desired.
- Serve with crispy bread, crackers or chips.
Video
Nutrition
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