Halloweeny Appetizer Platter

A spooky and savory Halloween appetizer spread featuring creamy seasoned black bean dip, smoky beer-style cheese sauce, and crispy biscuit bombs filled with a tofu-based ricotta.

Yield: 6-10 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: Air Fyer

Ingredients

• 2 cans black beans drained

• 1 yellow onion chopped

• 1 small can tomato sauce

• Splash hot sauce

• Dash liquid smoke

• 1 teaspoon garlic powder plus more to taste

• Chili powder adobo sazón and white pepper to taste

• 1/2 can light lager

• 2 packages Violife mature cheddar style slices

• 2–3 tablespoons flour

• 2–3 tablespoons nutritional yeast

• Pinch sea salt

• Pinch cumin

• 2 tablespoons vegan butter or oil

• Splash creamy unsweetened oat milk

• Chopped green onions for garnish

• 1 package Pillsbury biscuit dough vegan friendly if preferred

• 1 block extra firm tofu drained and crumbled

• 2 tablespoons nutritional yeast

• 1/4 teaspoon sea salt

• 1 teaspoon garlic powder

• Juice from 1/4 lemon

• Garlic toston chips and sliced yellow bell peppers for serving

• Vegan mayo for optional spiderweb drizzle

Directions

1. Cook onions: sauté chopped onion in a skillet until soft.

2. Make black bean dip: add beans tomato sauce hot sauce liquid smoke garlic powder and seasonings; stir and simmer on low.

3. Melt cheese: in a pot melt vegan cheese slices over medium heat stirring often.

4. Thicken & season: add butter whisk in flour then add nutritional yeast salt cumin and slowly whisk in beer until smooth; add oat milk if needed.

5. Make ricotta: mix crumbled tofu nutritional yeast salt garlic powder and lemon juice; chill.

6. Fill biscuits: place 1 tablespoon filling in each biscuit seal and chill 10 minutes.

7. Air fry biscuit bombs: cook at 350°F for 12 minutes until golden.

8. Serve platter: plate bean dip beer cheese and biscuit bombs; add chips and peppers and drizzle spiderweb mayo if desired