Buffalo Cheezy Pull-Apart Bread by Chef Charity Morgan

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Cashew Ranch
2 cups cashews, soaked overnight or 30 minutes in hot water, then drained
1 cup Califia Farms Oat Barista Blend
1 tablespoon white vinegar
1 teaspoon salt
¼ cup of fresh herbs (dill, parsley, thyme, basil and or cilantro) chopped
2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast
½ teaspoon ground black pepper

Vegan Buffalo Chicken
16 ounces vegan chicken pieces, roughly chopped
1 cup hot sauce
½ cup Califia Farms Plant Butter
For the Bread
32 ounces biscuit dough (each biscuit separated to ¼ inch thigh)
16 ounces vegan cheese shreds
Non-stick cooking spray


Place the cashews, oat barista, vinegar and salt in a high-speed blender. Blend until smooth about 2 minutes.

Place cashew mixture in a medium bowl, cover and place in the refrigerator to chill completely about 2 hours.

Meantime melt the butter and hot sauce. DO NOT boil. Mix until well incorporated. Place vegan chicken pieces in a medium bowl, pour buffalo sauce over. Mix. Cover and store until cooled for 1 to 24 hours in advance.

Preheat a 375°F Oven

Prepare a 9-inch Bundt/fluted/ cake pan with non-stick cooking spray, set aside.

Place one piece of a biscuit on a clean cutting board. Place 2 teaspoons to 1 tablespoon on top, sprinkled with vegan cheese, place another biscuit piece on top, repeat, stacking until remaining dough is used. When the stack gets to tall place inside the bunt pan, make sure to add buffalo chicken and cheese in between the top pieces where you left off.

Place in the oven and bake for 45-55 minutes, making sure the center layers of the biscuits and cooked. Remove from oven. Allow to cool for 10 minutes.

Invert on a serving tray.

While the bread bakes, prepare the cashew ranch. Add chopped herbs, onions powder, garlic powder, nutritional yeast, lemon juice, salt and pepper. Mix well.

Cover and refrigerate until needed. Serve in the center of Buffalo Cheezy bread.