PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

95% would make again

Vegan Buffalo Chickpea Dip

by Betsy Carterfeatured in Vegan Dips 4 Ways

Ingredients

for 8 servings

  • 15 oz cannellini bean (425 g), 1 can, drained and rinsed
  • 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 (425 g), 1 can, drained and rinsed
  • 1 cup shredded vegan cheddar cheese (100 g)
  • fresh scallion, for garnish
  • fresh parsley, for garnish

Nutrition Info

Shop ingredients with
    Calories 314
    Fat 26g
    Carbs 37g
    Fiber 8g
    Sugar 3g
    Protein 12g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a food processor, add cashews and beans. Process until smooth.
  3. Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
  4. Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
  5. Cover with foil and bake for 30 minutes.
  6. Garnish with scallions or parsley, if desired.
  7. Serve with pita chips or crackers.
  8. Enjoy!