Vegan Buffalo Cauliflower Dip
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Ingredients
- Crackers
- 1 pkg (4 oz) Crunchmaster® Multi-Seed Original
- Buy Now
- 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.