Vegan Nashville Hot "Chicken" Dip

This creamy, cheesy, sweet and spicy "chicken" dip is the greatest appetizer of all time!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish, Snack

Servings:

Calories: 249kcal

Author: Lauren Boehme

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

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.