Vegan Buffalo Cauliflower Dip

• Gluten free

• Meat

  • 3/4 cup Frank's red hot sauce, original

• Produce

  • 1 12oz bag Cauliflower florets, frozen
  • 1 15oz can Chickpeas
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 2 tbsp Nutritional yeast

• Nuts & Seeds

  • 1 cup Cashews, raw

• Snacks

  • 1 Tortilla chips

• Liquids

  • 1/2 cup Water

Found on hummusapien.com

Description

Ingredients

• 1-12oz bag frozen cauliflower florets, steamed according to package directions
• 1 cup raw cashews, soaked and drained
• 1-15oz can chickpeas, drained and rinsed
• ¾ cup original Frank’s Red Hot sauce
• ½ cup water
• ½ tbsp lemon juice
• 2 tbsp nutritional yeast
• ½ tsp onion powder
• ½ tsp garlic powder
• Tortilla chips (I love Beanitos Pinto Bean Chips) and veggies, for serving

Directions

• Place cashews in a bowl of warm water for at least 30 minutes or overnight.
• Preheat oven to 375F. Spray an 8x8in baking dish with cooking spray.
• Add to the bowl of a large food processor the steamed cauliflower, cashews, chickpeas, hot sauce, water, lemon juice, nutritional yeast, onion powder, and garlic powder. Process until the mixture is smooth and creamy, which will take several minutes. Scrape down the bowl as needed.
• Transfer dip to baking dish. Cover with foil and bake for 20 minutes. Remove foil, turn the oven to broil, (keep the oven open) and cook for 5 minutes longer.
• Serve with chips or veggies for dipping. I like it hot or cold!
• Dip will last at least a week in the fridge.