Vegan Buffalo Chickpea Dip
featured in Vegan Dips 4 Ways
Dive into this creamy Vegan Buffalo Chickpea Dip that's perfect for game day or any gathering. With a spicy kick and a smooth texture, it's a guaranteed crowd-pleaser!
Tasty Team
95% would make again
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Inspired by gfinthecity.com
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 8 servings
- 15 oz cannellini bean (425 g), 1 can, drained and rinsed
- 1 cup raw cashew (130 g)
- ¾ cup hot sauce (180 mL)
- ½ cup non-dairy milk (120 mL)
- ½ lemon, juiced
- 1 tablespoon nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 15 oz chickpeas (425 g), 1 can, drained and rinsed
- 1 cup shredded vegan cheddar cheese (100 g)
- fresh scallion, for garnish
- fresh parsley, for garnish
Nutrition Info
- Calories 286
- Fat 13g
- Carbs 30g
- Fiber 8g
- Sugar 3g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375°F (190°C).
- In a food processor, add cashews and beans. Process until smooth.
- Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
- Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
- Cover with foil and bake for 30 minutes.
- Garnish with scallions or parsley, if desired.
- Serve with pita chips or crackers.
- Enjoy!
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Inspired by gfinthecity.com