Ingredients
Base
- ½ cup raw, unsalted cashews
- ½ cup unsweetened vegan yogurt
- ¼ cup hot sauce (Frank’s Red Hot Sauce recommended)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Main
- 15 oz can of chickpeas (drained and rinsed)
Optional Toppings
- Nutritional yeast, to taste
- Vegan cheese, to sprinkle
- Chives or green onion, chopped
Instructions
- Soften Cashews: Soften the raw cashews to ensure a creamy texture. You can soak them overnight, boil them for 10 minutes, or pour boiling water over them and let them soak for 10 minutes.
- Preheat Oven: Set your oven to 350°F (175°C) so it’s ready for baking the dip.
- Blend Base Ingredients: Drain the cashews and add them to a blender with vegan yogurt, hot sauce, garlic powder, onion powder, and salt. Blend these ingredients until the mixture is smooth and creamy.
- Add Chickpeas: Drain and rinse the chickpeas, then add them into the blender. Pulse 5 to 10 times to break them down while retaining some texture for a hearty dip.
- Transfer and Bake: Pour the blended dip into a small baking dish. Optionally sprinkle vegan cheese or nutritional yeast on top for added flavor. Bake in the preheated oven for 20 minutes to develop warmth and deepen the flavors.
- Cool and Serve: Remove the dip from the oven and let it cool slightly. Garnish with chopped chives or green onions before serving. Enjoy your flavorful, creamy buffalo chickpea dip!
Notes
- Soaking cashews is essential for smoothness but can be expedited with boiling water if short on time.
- You can adjust the amount of hot sauce to control the heat level of the dip.
- This dip can be served warm or at room temperature depending on preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free hot sauce to ensure the recipe is gluten free if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
