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Vegan Buffalo Cauliflower Dip

Make This

Ingredients

  • Crackers
  • 1 pkg (4 oz) Crunchmaster® Multi-Seed Original
  • 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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