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December 3, 2019

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Buffalo Chickpea Dip (Vegan)

December 3, 2019

I tried this for the first time, was amazed at how good it was! Great vegan dish to serve during a foot ball game! I had tortilla chips out for dipping, you can also use veggies.

 

Ingredients:

 

1 15 oz can white beans, drained and rinsed

1 cup raw cashews (I soaked them in very hot water for about 1/2 hour)

3/4 cup original Frank's Red Hot sauce (I used half Frank's Red Hot sauce and half Frank's Red Hot Buffalo sauce)

1/2 cup unflavored, unsweetened non-dairy milk (I used unsweetened almond milk)

2 tsp lemon juice (about 1/2 lemon)

1 rounded tbsp nutritional yeast

1/2 tsp onion powder

1/2 tsp garlic powder

 Salt and pepper

1 tsp fresh, finely-chopped parsley

1 tsp fresh chopped chives

 1 15 oz can chickpeas, drained and rinsed

1 cup Daiya cheddar-style cheese, divided (I used the shredded kind in a package)

 

Directions:

 

1. Preheat the oven to 375 degrees.

2. Add the white beans and cashews to a food processor (I used a blender). Pulse several times to break them down a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder and a pinch of black pepper. Process until the mixture is entirely smooth. Adjust salt to taste.

3. Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir the chickpeas and 3/4 cup of the Daiya.

4. Transfer the dip to a 9 x 9 inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on. Cover the baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. If the Daiya isn't fully melted, set the dish under the broiler for a minute or two (I did this because it looks nice broiled a bit).

5. Serve with tortilla chips and veggies for dipping.

 

Recipe from www.gfinthecity.com

 

Adding ingredients to the blender.

 

 

 Adding the chickpeas, parsley, chives and 3/4 of the Daiya cheese.

 

 

How it looks before going into the oven.

 

 Out of the oven and ready to enjoy!

 

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