I made this to pair with my chickpea almond patties (aka the protein powerhouse patties), but realized it would be awesome on burgers, for veggie dipping, as a dressing, etc. I also dipped some Gardein chick’n tenders in it and oh my, that was a treat.

Needless to say this little jar staring me back at the front and center of the fridge (screaming, “Drink me!”) might not be good for my health. Though, now that I think about it, it’s mostly silken tofu, so it ain’t that bad for you (maybe I can drink it?)


creamy buffalo dipping sauce (v + gf)
Prep time: 
Total time: 
  • 1 cup (about 6 ounces) of firm silken tofu
  • 1 T rice vinegar (or other mild vinegar)
  • 1 t agave
  • ¼ t salt
  • ¼ t garlic powder
  • ¼ t onion powder
  • 3 T neutral oil
  • 1 T favorite buffalo sauce (I used Crystal and you may taste this and want to add more, this dip has a little heat, but I wouldn’t consider it spicy)
  1. Stick everything in a high-speed blender (like a Magic Bullet or a Vitamix) and blend on high for one minute until super creamy.
If you don’t have a high-speed blender, never fear: just do it in your regular blender or food processor even, but omit the oil initially and once the other ingredients are well combined, drizzle it in over about 30 seconds of mixing.