Creamy Vegan Buffalo Dip:
2 cups cook organic quinoa
4 tablespoons organic buffalo sauce
1 cup organic almond milk
2 cups shredded organic vegan mozzarella
1/4 teaspoon organic garlic powder
1/4 teaspoon organic paprika
1 organic cucumber, chopped
1 organic avocado (optional)
Cook quinoa as directed and measure out 2 cups cooked quinoa into a mixing bowl. Add the buffalo sauce to the quinoa and combine fully.
In a small sauce pan over medium-low heat, bring the almond milk to a slow boil whisking in the garlic powder and paprika. Once warmed and lightly boiling, add the mozzarella and allow to simmer for 2-5 minutes, whisking continuously.
Finally, mix 6 tablespoons of the cream sauce into the quinoa throughly, top with chopped cucumber (the colder the better) and avocado and serve with your favorite organic tortilla chips!
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