Buffalo Chickpea Dip

Happy Monday and 4th of July weekend!

Posting an oldie but goodie incase you need some last minute ideas for your barbecue with friends!

Those close to me know anything “Buffalo” was/is my jam and since going plant based (some 9 years ago- wow!) I am always trying to find recipes that get me close to that taste I love so much.

This recipe is 100% free of any hormones, steroids, pus, feces, & antibiotics! Yes, you read that right. These are all FDA approved ingredients that would otherwise be in your traditional buff dip containing cow dairy & chicken. Just to give you an idea, in the US particularly the FDA allows 750 million pus cells in every liter of milk!  This is all public information should you chose to research further, which I do encourage. We should all get to know our food!

I hope you give this buffalo dip a try this weekend and I wish everyone a very happy holiday weekend!

Plant Based Buffalo Chickpea Dip

Ingredients for 8 servings

  • 15 oz cannellini bean, 1 can, drained and rinsed

  • 1 cup raw cashew

  • ¾ cup hot sauce

  • ½ cup non-dairy milk

  • ½ lemon, juiced

  • 1 tablespoon nutritional yeast

  • 1 teaspoon paprika

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • 1 teaspoon salt

  • ½ teaspoon white pepper (optional, it has a solid kick without this)

  • 15 oz chickpeas, 1 can, drained and rinsed

  • 1 cup shredded vegan cheddar cheese

  • Fresh scallion, for garnish

Preparation

  1. Preheat oven to 375°F (190°C). In a Nutribullet or Vitamix blender, add cashews, beans, hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until very smooth.

  2. Transfer to 9×9-inch (23×23 cm) baking dish and stir in chickpeas and cheese.

  3. Bake for 30 minutes.

  4. Garnish with scallions, if desired.

  5. Serve with celery sticks or pita chips.

Notes

  • Frank Red Hot is, in my opinion, the best for this.

  • I use MALK Almond Milk & VioLife Cheddar Shreds brands from Whole Foods to keep it as clean as possible. (Many of the other Vegan alternative brands are loaded with junk chemicals that you do not want)

  • If your blender is another brand make sure it is able to break down cashews to be fully smooth. If not, use a food processor! The dip will turn out gritty otherwise.

Enjoy!

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