Vegan Buffalo Chicken Dip
You will be dipping for days with this cheesy, creamy and a little spicy buffalo chicken dip! This dip is vegan, gluten free, oil free and made from minimal ingredients.
Equipment
Ingredients
- 1 cup Cashews soaked overnight or boiled for 20 minutes
- 1 cup Chickpea canned, drained, and rinsed
- ¾ cup Plant milk of choice
- ½ cup Hot sauce
(I used Frank’s Red Hot Sauce)
- 1 tbsp Apple cider vinegar
- 1 tbsp Nutritional yeast
- 1 tbsp Garlic powder
Instructions
- Combine in a blender until smooth. Transfer to an oven-safe container and bake at 400F for 15 to 20 minutes until hot. Enjoy with veggies, chips, or as a spread.
Notes
Nut-free option: Use 2 cups of chickpeas or 1/2 a block of extra firm tofu in place of the cashews.