Are you tired of boring party food? Looking to impress your guests with something new? This vegan buffalo cauliflower dip recipe is perfect for any party. You’re going to love this quick and easy vegan buffalo cauliflower dip. You’ll love it so much that you’ll want to share it with your friends.
If you’re anything like me, you always look for quick and easy appetizers to serve at your next party.
In this post, I’m sharing my vegan buffalo cauliflower dip recipe that will take 30 minutes or less to make and will serve 12 people.
Read more: Keto Buffalo Chicken Dip
How to Make Buffalo Cauliflower Dip?
You would never guess that this Buffalo Cauliflower Dip is vegan, gluten-free, and jam-packed with protein, yet it is all of those things and more. Make it as an appetizer for your next dinner party or to enjoy while watching the big game.
The Ingredients You Will Need for This Recipe:
- 1-12 oz bag of frozen cauliflower florets, steamed as directed on the packaging.
- 1 cup of raw cashews, drenched and drained.
- 1-15 ounce can of rinsed and drained chickpeas.
- 3/4 cup of the authentic Red Hot sauce.
- 50 ml of water.
- 1/2 Tablespoon of Fresh Lemon Juice.
- 2 tablespoons of nutritional yeast.
- 1/2 teaspoon of dried onion flakes.
- 1/2 teaspoon of garlic powder.
Instructions:
- Soak the cashews in mellow water for a minimum of 30 minutes and up to a day.
- Turn the oven temperature up to 375 degrees Fahrenheit. Prepare a spray-coated 8-by-8-inch baking dish.
- Heat cauliflower and add it to a big food processor along with cashews, chickpeas, hot sauce, water, lemon juice, nutritional yeast, onion powder, and garlic powder. It may take several minutes, but the processing is complete once the mixture is velvety and creamy. When necessary, scrape the inside of the bowl.
- Toss dip into a casserole. Put in the oven for 20 minutes with the foil on top. Take the foil off, switch to broil (but leave the oven door cracked), and cook for another 5 minutes. Use as a dip for chips or raw vegetables. Either way, I’m a fan! The shelf life of dip in the fridge is at least a week.
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Vegan Buffalo Cauliflower Dip Recipe
Equipment
- Oven
- Food processor
Ingredients
- 1-12 oz bag of frozen cauliflower florets steamed as directed on the packaging.
- 1 cup of raw cashews drenched and drained.
- 1-15 ounce can of rinsed and drained chickpeas.
- ¾ cup of the authentic Red Hot sauce.
- 50 ml of water.
- ½ Tablespoon of Fresh Lemon Juice.
- 2- tablespoons of nutritional yeast.
- ½ teaspoon of dried onion flakes.
- ½ teaspoon of garlic powder.
Instructions
- Soak the cashews in mellow water for a minimum of 30 minutes and up to a day.
- Turn the oven temperature up to 375 degrees Fahrenheit. Prepare a spray-coated 8-by-8-inch baking dish.
- Heat cauliflower and add it to a big food processor along with cashews, chickpeas, hot sauce, water, lemon juice, nutritional yeast, onion powder, and garlic powder. It may take several minutes, but the processing is complete once the mixture is velvety and creamy. When necessary, scrape the inside of the bowl.
- Toss dip into a casserole. Put in the oven for 20 minutes with the foil on top. Take the foil off, switch to broil (but leave the oven door cracked), and cook for another 5 minutes. Use as a dip for chips or raw vegetables. Either way, I’m a fan! The shelf life of dip in the fridge is at least a week.
Nutrition Facts:
Total Fat: 6.3g
Saturated Fat: 1.1g
Cholesterol: 0mg
Sodium: 462mg
Total Carbohydrate: 14.3g
Dietary Fiber: 3.5g
Sugars: 2.9g
Protein: 5.4g
Calcium: 29.4mg
