Vegan Buffalo Artichoke Dip
Creamy, spicy, slightly smoky, buffalo artichoke dip will become a fan favorite at your parties!
Ingredients
- 1 cup raw cashews
- 1 can cannellini beans (14 oz) drained
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- ¼ cup water
- 1 cup buffalo sauce* like Frank's
- 1 can artichoke hearts (14 oz) (in brine, not oil) drained
Instructions
- Either soak cashews overnight OR bring water to a boil and soak cashews for 10-15 minutes. Drain and use.
- Pre heat oven to 375°
- To a high power blender, (I had the best results with my Ninja Bullet Style blender vs the food processor) add cashews, HALF of the drained cannellini beans, (just eyeball this. Save the other half to add in with the artichokes at the end), garlic powder, onion powder, smoked paprika, nutritional yeast, lemon juice, water and buffalo sauce.
- Blend until sauce is creamy and smooth, taking breaks and pushing down sides as needed.
- Once cream is smooth, add in remaining cannellini beans and drained artichoke hearts. Pulse 3-5 times to chop. You want these to be chunky still.
- Put dip into an oven save serving dish (8x8 works well) and bake for 20 minutes, just until hot.
- Top with sliced green onions if desired. Serve with crackers, sliced baguette, cucumber, carrot or celery slices!
Notes
*For less salt reduce hot sauce to ½ or ¾ cup. Just make sure you compensate the liquid amount by replacing with water