AuthorGuest GuestCategoryAppetizerDifficultyIntermediateVegan Buffalo Chicken dip is a creamy, cheesy and a flavor-packed recipe, it contains secret ingredients! Made from all whole plant food ingredients.
Preheat the oven to 375 degrees Fahrenheit.
Soak cashews: Heat about 3 cups of water in a teapot or small pot. Pour hot water on the cashew nuts and soak for 5 minutes. Drain when ready to mix.
In a high-power mixer, add the soaked and drained cashews, 1 cup of fresh water, lemon juice, salt, garlic powder and onion powder. Stir until very smooth.
Now add the buffalo sauce and artichokes. Pulse a few times, but do not mix. You want to leave quite a lot of thick and substantial ground
Transfer to an oven-safe pan (1 1/2-2 quarts, pie pan is fine), and bake for 25-30 minutes.
Serve with celery sticks, carrot sticks, corn flakes, crackers or sliced baguettes. The chopped onion on top looks beautiful and tastes great. enjoy!
Ingredients
Directions
Preheat the oven to 375 degrees Fahrenheit.
Soak cashews: Heat about 3 cups of water in a teapot or small pot. Pour hot water on the cashew nuts and soak for 5 minutes. Drain when ready to mix.
In a high-power mixer, add the soaked and drained cashews, 1 cup of fresh water, lemon juice, salt, garlic powder and onion powder. Stir until very smooth.
Now add the buffalo sauce and artichokes. Pulse a few times, but do not mix. You want to leave quite a lot of thick and substantial ground
Transfer to an oven-safe pan (1 1/2-2 quarts, pie pan is fine), and bake for 25-30 minutes.
Serve with celery sticks, carrot sticks, corn flakes, crackers or sliced baguettes. The chopped onion on top looks beautiful and tastes great. enjoy!
