Vegan Buffalo Meatballs with Chive Dip

Ingredients

• 100 g (3.5 oz) canned white beans (drained weight)
• 1 onion
• 1 garlic clove
• 50 g (2 oz) walnuts
• 1 tsp mustard
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tsp beetroot juice (optional)
• 1 tbsp chickpea flour
• 75 g (0.66 cup) wheat gluten
• 1/2 tsp sweet paprika
• 1/2 tsp dried marjoram
• salt
• pepper
• 100 g (0.75 cup) ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp vegan Worcestershire sauce
• 1 pinch cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp vegan butter
• tabasco sauce to taste (or any other hot sauce)
• 200 g (7 oz) plant-based curd
• 150 g (5.5 oz) vegan cream cheese
• 10 g (0.33 oz) chives
• 1/4 tsp garlic powder
• 1/2 lemon (zest)
• celery, carrot, or cucumber