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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Buffalo Chicken Dip

8.0

1 ½ cups Raw Cashews ((225g) Soaked in hot water for 1 hour)

2 Tablespoons Lemon Juice (Freshly Squeezed)

½ cup Canned Coconut Cream ((120ml) Unsweetened)

1 teaspoon Distilled White Vinegar

1 teaspoon Salt

1 teaspoon Onion Powder

1 teaspoon Vegan Chicken Spice (or Vegan Poultry Seasoning)

½ cup Vegan Buffalo Sauce ((120ml))

¾ cup Nutritional Yeast ((45g))

14 ounce Can Artichoke Hearts (in Brine or Water, (1 can) Drained and sliced into quarters)

⅓ cup Spring Onions (Chopped)

Soak the cashews. Place the cashews into a bowl. Pour boiling hot water from the kettle over the top of the cashews to submerge them. Leave the cashews to soak for 1 hour and then drain and rinse.
Preheat the oven to 375°F (190°C).
Add the soaked cashews, lemon juice, coconut cream, distilled white vinegar, salt, onion powder, vegan chicken spice, vegan buffalo sauce and nutritional yeast to the blender and blend until smooth.
Transfer the blended mix to a mixing bowl.
Add chopped artichoke hearts and chopped spring onions and gently fold them in.
Transfer to an oven safe 9-inch round dish and smooth down.
Bake for 20 minutes until lightly browned on top.
Serve topped with chopped spring onions with tortilla chips, crackers, breads or veggies for dipping.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

Cuisine🇺🇸American

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 35 weeks ago

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