Buffalo Cauliflower Dip
Cashew Cream, buffalo sauce, cauliflower, chickpeas and vegan cheese make this delicious plant based party dip
Equipment
- Blender
Ingredients
- 1 cup raw cashews can sub sunflower seeds
- 1 cup plain unsweetened plant milk I use TJ's unsweetened soy
- 1 lemon juiced
- 2 cloves garlic
- pinch of salt
- 1 head cauliflower cut into florets
- 1 can chickpeas drained and rinsed
- 1 1/4 cups buffalo sauce
- 2 tbsp Tapatio hot sauce or more to taste
- 2 cups vegan shredded cheese I love TJ's mozzarella
Instructions
- 1. Preheat oven to 375 degrees. First, make vegan cream sauce. Add cashews, milk, lemon, garlic and salt to a blender, blend on high until completely smooth. Set aside.
- 2. Bring large pot of water to a boil. Add in cauliflower florets and boil until fork tender- about 6-7 minutes. I like mine to break apart into little bits so I boil it for about 10 minutes. Drain and set aside.
- 3. In a small bowl mash the chickpeas with a fork. They don't have to be complete mush, just break them apart a little. Set aside.
- 4. In a large mixing bowl combine cashew cream, cauliflower, chickpeas, 1 cup (or more to make it extra cheesey) vegan cheese and hot sauces. Mix well and break apart the cauliflower into smaller pieces as you stir. Pour mixture into 13x 9 baking dish. Top with remaining cheese. Bake for 25 minutes. Serve warm with chips, bread, carrot slices, or cucumber slices.
Notes
Substitutions:
Sunflower seeds can be used in place of cashews.
Store bough vegan cream cheese can be used in place of the cashew cream.
Use as much or as little vegan cheese shreds as you like. More cheese will make it more creamy and less cheese will taste more cauliflower-y. My favorite brand is Trader Joe's vegan mozzarella.