Vegan Buffalo Cauliflower Dip

• Course Appetizer
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Crackers
• 1 pkg (4oz) Crunchmaster® Multi-Seed Original
• Nuts and Seeds
• 1 cup Raw Cashews
• Canned Goods
• 1 cup chickpeas, drained and rinsed
• Produce
• 2 cups small cauliflower florets, steamed
• 1/4 cup lemon juice
• 3 cloves garlic
• 2 green onions, thinly sliced
• Condiments
• 1/3 cup Louisiana-style hot sauce
• Oil and Vinegar
• 2 tbsp olive oil
• Baking and Seasoning
• 1/2 tsp Salt and Pepper
• Miscellaneous
• 4 tsp Nutritional Yeast

Instructions

1. Soak cashews in 1/2 cup water overnight in refrigerator.
2. Preheat oven to 400˚F. In blender, purée soaked cashews with water, chickpeas, cauliflower, hot sauce, lemon juice, olive oil, nutritional yeast, garlic, salt and pepper until smooth.
3. Transfer to greased 4-cup baking dish. Bake for 15 to 18 minutes or until heated through.
4. Sprinkle green onions over top. Serve with crackers for dipping.
5. Sprinkle with vegan Parmesan cheese before baking if desired.