Buffalo Cauliflower Dip

Recommened Cracker

4-Seed

Crackers

1 box of Crunchmaster Crackers

Nuts and Seeds

1 cup raw cashews

Canned Goods

1 can (14 oz) chickpeas, drained and rinsed

Produce

2 cups small cauliflower florets, steamed
1/4 cup lemon juice
3 cloves garlic
2 green onions, thinly sliced

Condiments

1/3 cup Louisiana-style hot sauce

Oil and Vinegar

2 tbsp olive oil

Baking and Seasoning

1/2 tsp salt and pepper

Miscellaneous

4 tsp nutritional yeast

Directions

1. Soak cashews in 1/2 cup water overnight in refrigerator.

2. Preheat oven to 400˚F. In blender, purée soaked cashews with water, chickpeas, cauliflower, hot sauce, lemon juice, olive oil, nutritional yeast, garlic, salt and pepper until smooth.

3. Transfer to greased 4-cup baking dish. Bake for 15 to 18 minutes or until heated through.

4. Sprinkle green onions over top. Serve with crackers for dipping.

Tip: Sprinkle with vegan Parmesan cheese before baking if desired.

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