Buffalo Potato Wedges with Vegan Blue Cheese Dip
Ingredients
Buffalo Potato Wedges
- 4 -5 large russet potatoes
- 3 tbsp hot sauce Like Crystal's or Frank's Red Hot
- 2 tablespoon olive oil
- 2 teaspoon smoked paprika
- ½-3/4 teaspoon salt
- ¼ teaspoon black pepper
Vegan Blue Cheese Dip
- 1 cup non dairy yogurt, plain and unsweetened I use Kitehill almond milk yogurt.
- 2 tablespoon nutritional yeast
- 2 tablespoon lemon juice, fresh squeezed
- 1 tablespoon white vinegar
- 2 teaspoon dijon mustard
- ¼ teaspoon dried dill
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup crumbled super firm tofu
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- Slice potatoes into wedges and place in a large bowl.
- Combine hot sauce, oil, paprika, salt and pepper in a small bowl and whisk well to combine.
- Pour hot sauce mixture over potato wedges and toss to coat.
- Arrange wedges in a single layer on prepared baking sheet. Do not overcrowd pan. Use a second pan if necessary.
- Bake for 25 minutes. Flip and continue to bake for another 20-25 minutes or until crisp and slightly browned.
Vegan Blue Cheese Dip
- Drain tofu and press, if needed to remove as much water as possible. Do this by wrapping tofu in a lint free towel and placing something heavy on top. Skip this step and use a pre pressed tofu, if available.
- Combine all ingredients except tofu in a bowl, whisking to thoroughly combine.
- Add tofu crumbles and stir to incorporate.
- Store in the fridge until ready to serve.
Notes
The vegan blue cheese dip can be made several hours ahead of time and in fact tastes better as the flavors have time to meld. Simply whip up and store in an air tight container in the fridge until ready to serve.
