Because I’m still working diligently on the new site, I figured I’d share a post that could last you all week. And not just any post. The post including one of our most favorite recipes, the best vegan buffalo dip in town!
I know what’s going to happen after you read this and see the corresponding photographs. You are going to run out and grab all of the necessary ingredients that you don’t already have and make it tonight for dinner. And then, because you are going to love it so much, you are going to make it again this weekend for your Superbowl party. Don’t feel guilty at all. I don’t, even after devouring almost half a pan of this stuff! You think I’m kidding?
Vegan Buffalo Dip serves two very hungry people or can be shared at a gathering like any other dip
- 1 15 oz can white beans, rinsed and drained
- 1 cup raw cashews (they don’t have to be soaked overnight if you have a Vitamix)
- 3/4 cup Frank’s original Red Hot Sauce
- 1/2 cup unflavored, unsweetened non-dairy milk (we always use coconut)
- 2 tsp of fresh lemon juice
- 1 heaping tbsp of nutritional yeast (don’t skimp- this adds a cheesy flavor)
- 1/2 tsp of both onion and garlic powder
- fresh ground black pepper to taste
- 1 15 oz can of chickpeas, rinsed and drained*
- 1 cup of shredded vegan cheese**
- fresh chives or scallions for garnish (optional)
*We’ve experimented with baked tofu instead of chickpeas. Just as delicious, but preparation will take longer if you are baking the tofu yourself. You can purchase small blocks of baked tofu at your local market, including Trader Joe’s, just diced it up finely. We personally prefer the chickpeas for a heartier bite.
**We’ve always used Daiya cheddar-style cheese but found that it didn’t melt like regular dairy cheese. Go Veggie! Mexican style shreds melt and have a great texture. This is now our “cheese” of choice and you can find this brand at both Hannaford and Price Chopper.
Preheat the oven to 375 degrees.
Add the white beans and cashews into your food processor/blender. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this time will vary depending on what machine you are using), stopping to scrape down the bowl as necessary.
Scrape the mixture into a 9×9-inch square baking dish. Stir in the chickpeas and 3/4 cup of the shredded vegan cheese. Sprinkle the remaining 1/4 cup of cheese on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Bake for 30 to 35 minutes, until warmed through. Garnish with thinly sliced chives or scallions and serve with tortilla chips or veggies for dipping.
Recipe adapted from here.