Craving those traditional “Buffalo” flavors but keeping it vegan? Try this tasty recipe from our friends at Lexington Co-op.
Ingredients
- 1 head cauliflower, cut into florets, steamed
- 1 cup cashews
- 1-15 oz can chickpeas, drained/rinsed
- 1/2 cup hot sauce
- 3/4 cup warm water
- 1/2 T lemon juice
- 2 T nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Directions
Soak cashews in warm water for 30 minutes – overnight. Drain.
Preheat oven to 375°. Coat 8”x 8” baking dish with cooking spray. Combine ingredients in food processor until smooth and creamy. Transfer dip to baking dish. Cover with foil, bake 20 minutes.