Vegan Buffalo Chicken Dip Recipe
A spicy, tangy dip made with a creamy cashew base, chickpeas, and Frank's Red Hot sauce. Served hot with chips or veggies, it's the perfect vegan appetizer for parties and gatherings. This dip can easily be made ahead of time!
Serving Size 12
Equipment
- pot
- 9x9 baking dish
Ingredients
- 2 cups raw cashews
- 1 cup hot water
- 1 yellow onion
- 1 tablespoon olive oil
- 1 ½ cups cooked chickpeas
- ½ cup Franks Red Hot or a cayenne based hot sauce
- 1 tablespoons lemon juice
- 2 teaspoons garlic powder
- 2 tablespoons nutritional yeast
- 1 ½ teaspoons salt
- 1 teaspoon pepper
Instructions
- Place the raw cashews in a small pot and cover with water about an inch above the cashews. Boil the cashews for 15 minutes, then drain and set aside.
- Meanwhile, heat a tablespoon of olive oil in a frying pan. I use a stainless steel pan. Add the onions and cook for 5 minutes, stirring frequently for even browning. Then cook for 20 minutes, stirring occasionally, until they're soft and a deep brown. Set aside.
- Preheat the oven to 350°F/180°C.
- To a high-powered blender, like a Ninja, add the cashews, water, hot sauce, lemon juice, and spices. Blend for a few minutes, until completely smooth.
- Add the chickpeas and pulse the blender a few times to lightly blend the chickpeas. They should still be quite chunky.
- Remove the blade from the blender and stir in the caramelized onions.
- Transfer the dip to a 9x9 oven-safe baking dish. Bake for 20 minutes, until heated through. Serve with chips or veggies.
Notes
To make the dip ahead of time, assemble it in the baking dish and store in the fridge until ready to serve. Heat for 30 minutes or until heated through.
Nutrition Info
Calories: 170kcalCarbohydrates: 13gProtein: 6gFat: 11gFiber: 3gSugar: 2g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
