Buffalo Cauliflower Wings are a classic when it comes to parties (or any evenings at home too) or game days. The perfect way to veganize buffalo chicken wings, these cauliflower florets transform into the crunchy, spicy and addictive flavours people love so much in the chicken version. If you’re new to The Vegan Jetsetter, I should tell you that I’m a huge believer that every non-vegan dish can be made into a vegan version that tastes the same, if not better. I’m all about limiting the cruelty to animals, the impact on the environment and increasing the health benefits to your body WITHOUT sacrificing taste, so turning such a popular chicken dish into a vegan version was something I was really excited about. A little research and trial and error and here we are.
You’ll be amazed at how easy these cauliflower wings are to make. They don’t fall apart, which if I’m being honest, is always a concern when creating a batter without eggs, and they store well in the fridge for a couple days. If you’re making them in advance of your party and trust yourself not to devour them before your guests arrive (I had a REALLY hard time not doing this), I recommend just popping them into the oven for 10 minutes on 400°F right before serving, just to crisp them up again. And voila, you’re good to go! Try seeing if they last the night – I bet they won’t. For the ‘wings’, I used this recipe by Peta. To make it Kosher for Passover, substitute the flour with matzo meal.
Now let’s talk dips. Typically, buffalo chicken wings are served with a side of celery and ranch dressing, and while I’m definitely a huge fan of ranch – especially some vegan versions – I wanted to introduce a creamy dip with a bit of a twist. This Creamy Cucumber Dill dip stays on theme with its smooth, creamy texture, but changes things up with its cooling cucumber dill flavour and compliments the spice of the “wings” perfectly. It’s easy to make, involves no oil and stores well in the fridge. Use it for your “wings”, or as dip for some veggies; it is so delicious you’ll find you’ll pair it with everything.Print
Cucumber Dill Dip
- 1 cup of raw cashews
- 1/2 lemon
- 1/4 cup of cashew milk
- 1/3 of a cucumber, sliced
- large handful of dill (or to taste)
- 1 large garlic clove
- 1/2 tsp salt
- Soak the cashews overnight in water.
- Strain the cashews, keeping the water separately to use later.
- In a blender, combine all of the ingredients, plus 1/2 a cup of the cashew water from soaking.
- Blend on whip setting and serve cold.
- This recipe can be made Passover friendly by substituting store bought cashew milk for homemade.
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