CRISPY CAULIFLOWER WINGS + CREAMY VEGAN RANCH !
I have shared these cauli wings before but not my vegan ranch recipe! SO HERE IT IS! + the cauli wing recipe again…just in case 🙂 Tag all your ppl and grab both recipes✨
1/2 cup vegan mayo (I used follow your heart)
1/2 cup sour cream (I used follow your heart)
1/2 cup unsweetened plain almond milk
1 1/2 tbsp stone ground mustard
1 tbsp white vinegar
1 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp chives, finely chopped
1 tsp garlic powder
1/2 tsp salt
1/4 tsp finely cracked pepper
Juice of 1 lemon
Whisk together the vegan mayo, vegan sour cream and almond milk until smooth. Add the herbs and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve.
1 head of cauliflower, cut into florets
1 1/2 Cup unsweetened almond milk
1 Cup brown rice flour
1 tsp garlic powder
1 tsp onion powder
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 Cup frank’s red hot sauce
2 tbsp melted vegan butter
1.Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2.Next, prepare batter. Mix dry ingredients together, and then add almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.
3.Once the oven is preheated, add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room.
4.Bake for 18 minutes and meanwhile, In a bowl heat buffalo sauce with 2 tbsp vegan butter in microwave until butter melts in. Once it’s been 18 minutes.. Carefully dip each cauliflower into buffalo sauce then place back onto baking sheet. Bake for an additional 15-20 minutes! The second round of baking will make them CRISP! Serve with vegan ranch or a creamy sauce ✨ .
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