Vegan Buffalo Chickpea Dip

Vegan Buffalo Chickpea Dip

4.8(117)

Cook Time
-
Total Time
-
Yield
8 servings

Ingredients

  • 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

  • Calories 314
  • Fat 26g
  • Carbs 37g
  • Fiber 8g
  • Sugar 3g
  • Protein 12g

How to Make It

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

Tags

VegetarianHigh-FiberLow-SugarFranks DipsCasual PartyGame DayMeasuring SpoonsCutting BoardPyrexDry Measuring CupsChef's KnifeBaking PanOven MittsSpatulaEasyAppetizersFood ProcessorBakeSnacksOven

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