Vegan Baked Buffalo Cauliflower Dip – Ripple Foods

Ingredients

• For the Cauliflower:
• 1 1⁄2 pounds​ ​(about 1 medium) head cauliflower, broken into florets 1 small yellow onion, roughly chopped
• 1⁄2 cup buffalo cayenne pepper sauce (Frank’s works well)
• 2 tablespoons olive oil
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper
• For the Sauce:
• 8 ounces vegan cream cheese
• 1 cup canned Great Northern beans, drained & rinsed
• 1⁄2 cup ​Ripple Unsweetened Original Milk
• 1⁄4 cup​ ​buffalo cayenne pepper sauce (Frank’s works well) 1 tablespoon nutritional yeast
• 2 cloves garlic, peeled
• 1 teaspoon smoked paprika
• 8 ounces shredded vegan Mozzarella cheese, divided
• 1⁄4 cup breadcrumbs
• 1⁄4 cup green onions, sliced
• For Serving:
• Celery sticks, carrot slices, bell pepper slices, and tortilla chips