Vegan Buffalo Chickpea Dip
by Betsy Carter • featured in Vegan Dips 4 Ways
Inspired by gfinthecity.com
Ingredients
for 8 servings
-
15 oz cannellini bean, 1 can, drained and rinsed (425 g) -
1 cup raw cashew (130 g) -
¾ cup hot sauce (180 mL) -
½ cup non-dairy milk (120 mL) - ½ lemon, juiced
-
1 tablespoon nutritional yeast -
1 teaspoon paprika -
½ teaspoon onion powder -
½ teaspoon garlic powder -
1 teaspoon salt -
½ teaspoon pepper -
15 oz chickpeas, 1 can, drained and rinsed (425 g) -
1 cup shredded vegan cheddar cheese (100 g) - fresh scallion, for garnish
- fresh parsley, for garnish
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Preparation
- Preheat oven to 375°F (190°C).
- In a food processor, add cashews and beans. Process until smooth.
- Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
- Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
- Cover with foil and bake for 30 minutes.
- Garnish with scallions or parsley, if desired.
- Serve with pita chips or crackers.
- Enjoy!
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Tips
1 of
2
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liv_d
I would suggest leaving the white bean/cashew mixture a little more chunky to give the dip more texture. Otherwise, it was really good!!
2018-09-16T21:23:48Z Helpful (4) -
cassidybirkhimer
Delicious! I’ve made this 3 times now. It really tastes cheesy and bad for you, but nothing in it is super unhealthy. I can’t wait to bring this to a party and surprise everyone when I tell them it’s vegan!
2018-08-14T01:27:01Z Helpful (4) -
aschra
I added 1/2 cup of vegan ranch. So good!
2019-01-03T21:45:40Z Helpful (2) -
elizwbetj
I added half a cup of vegan mayo to the first step and it tasted like the real thing!
2018-11-04T01:24:06Z Helpful (2)
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