Buffalo Cauliflower Dip
This dip is PERFECT for fall and football season! It's easy to whip up and share with family and friends. I may be biased, but it tastes really good!
1 small head of cauliflower, steamed and chopped
1 cup raw cashews, soaked for at least 20 minutes
1 can chickpeas, drained and rinsed
1 cup Franks Red Hot Sauce (original)
1/2 cup water (I used the leftover water from the soaked cashews)
1 tbsp lemon juice
2 tbsp nutritional yeast
1/4 red onion
1/2-1 tsp garlic powder
Salt to taste (if needed)
Prepare ingredients: soak cashews, chop cauliflower and steam (I used the microwave), drain and rinse chickpeas.
Mix all ingredients in a food processor or blender.
I left some chunks of cauliflower in the dip to make it have a more traditional texture (trick them into thinking it's cheese chunks :))
Serve warm or chilled with chips, veggies, etc!
Refrigerate after use.
I adapted this recipe to the Hummusapian buffalo dip recipe (Hummusapien.com). It was so tasty I only changed a few things. Give credit where credit is due!
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