Who has plans to watch the Super Bowl this weekend? You know I’ll be in front of the TV watching! One of my very favorite recipes has become this Vegan Buffalo Cauliflower Dip, but I’ll admit – it’s kind of messy for more than a couple people. I wanted to make this a portable appetizer that we could take to a party, so I did a little bit of brainstorming and came up with today’s recipe – Buffalo Cauliflower Wontons!
Now, I will say – these aren’t vegan, because the ingredients on the wonton wrappers included eggs and oil, but they are definitely very delicious and even Dane (always hesitant with my latest and greatest in the meat and dairy free dept.) agreed that these are a HUGE win, especially as it pertains to game day snacks.
To make these wontons, the only additional ingredient you need from the original recipe is a package of wonton wrappers. I found mine beside the tofu in at my local grocer, but if you are having issues – just ask! I sprayed two muffin pans (I use these) with coconut oil and then lined each one with a wrapper. They can get kind of sticky, so just be careful not to rip them when you pull them apart. Then make the recipe exactly as it states in the Vegan Buffalo Cauliflower Dip post. Instead of pouring it into a baking dish, scoop out about 2 tablespoons per wonton and top each one with Daiya Shreds. Before I put them in the oven, I sprayed the wontons with a little more coconut oil and then baked them at 375 for 15 minutes. You’ll know they are ready to come out when the shreds have melted and the edges of the wontons are slightly browned and crispy.
It’s important to note that if you eat meat – feel free to use chicken! If you eat dairy – feel free to use regular cream cheese and cheese. The options are kind of limitless, because the crispy wonton is what really makes this snack so delicious!
If you whip these up this weekend, be sure to tag me on social — I would love to see! Enjoy!