Description

This vegan buffalo chickpea dip is easy to make and perfect for an appetizer or snack. It uses simple ingredients, it’s creamy, and can be made in advance.

Ingredients

Scale

3/4 cup (94 g) raw unsalted cashews (soak the cashews if you don’t have a high-speed blender)
3/4 cup (177 ml) dairy-free milk
1/3 cup Frank’s Red Hot Original Hot Sauce
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill
Pinch of salt
1 can (15 ounces) chickpeas, drained and rinsed

Garnish

Fresh scallions or chives
Chopped parsley
More buffalo sauce

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Instructions

Preheat the oven to 375 F (190 C).
Blend the cashews, milk, buffalo sauce, nutritional yeast, lemon juice, garlic powder, onion powders, dried dill, and a pinch of salt in a food processor or a blender.
Once smooth, then pulse in the drained chickpeas, leaving the dip chunky not smooth. This gives the dip texture.
Pour the dip into a 5x9 glass baking dish and cook uncovered for about 20-23 minutes, or until the dip is almost set and the edges start to brown but the middle is still soft.
Let the dip cool and then serve while still warm.

Notes

The longer you cook the dip the more firm it becomes.

If you have a high-speed blender, then you may not need to soak the cashews.

For a quick soak for cashews, boil water, then pour of the cashews in a heat proof container and soak for 15-20 minutes.

Prep Time: 5 minutes
Cook Time: 22 minutes
Category: appetizer, snacks
Method: oven
Cuisine: american

Keywords: buffalo chickpea dip, vegan buffalo chicken dip, vegan buffalo dip