Tastes just like the classic, but better because it's easy to make, dairy-free, gluten-free, way healthier, make-ahead, and super delicious. Creamy, cheesy, spicy goodness perfect for any game day, BBQ, party, or movie night.
Prepare the Vegan BBQ Shredded Tofu according to the directions, stopping after step 4 is complete. In other words, bake the tofu, but do not mix it with the BBQ sauce and water.
Preheat your oven to 350F (180C).
If you have a high-powdered blender you can skip straight to the next step. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
Add the cashews, 1 ½ cups water, Franks Red Hot, miso paste, onion powder, and garlic powder to a blender, and blend until completely smooth and creamy, stopping to scrap the sides as needed.
Add the prepared shredded tofu to an 8" x 8" baking dish (or similar sized dish). Pour over the cashew mixture and stir to combine. Bake for 20 - 25 minutes until the top has darkened slightly and the dip is heated through. Serve hot with tortilla chips and celery sticks.
Notes
Cashews: raw cashews are my preferences as they have a mild flavour and are quite soft so they are easy to blend. For substitutions, you can try replacing the cashews with softened blanched almonds, or softened raw sunflower seeds.Miso paste: miso paste adds an aged umami taste which makes this dip taste cheesy. Miso is my preferred flavour wise, but you can try subbing sauerkraut, or olive juice for a similar briny flavour.Make ahead: The unbaked dip can be prepared ahead of time and kept in the fridge for up to 2 days. Then bake when you're ready to serve. If baking straight from the fridge, it may take a couple minutes longer to heat through.