1/2 (8-ounce) container vegan cream cheese, room temperature (I used Tofutti)
1 green onion, green & white parts, diced
1 tablespoon vegan mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon bottled hot sauce
1/4 to 1/2 teaspoon seasoned salt, to taste
1. In a bowl, combine vegan cream cheese, green onion, vegan mayonnaise, garlic powder, and hot sauce.
2. Stir in seasoned salt. (Add the seasoned salt last because hot sauce usually contains sodium, too).
3. Chill at least an hour, to let flavors blend. Serve chilled or at room temperature with veggies/ crackers/ etc., or use in place of mayo on sandwiches & wraps.
(Note: this was yummy on Tofu Breakfast Sandwich, a la New York Deli.)
Source of recipe: I found myself with chips, but no dip; this recipe was a result of that dire circumstance... then I tried it as a sandwich spread, & liked it even more.