Baked Buffalo Cauliflower Plant-Based Dip
Whether you’re heading to a summer barbecue, a tailgate, attending a get-together or just want a yummy snack, this baked buffalo plant-based dip is sure to be a crowd pleaser! So good- rich & creamy, no one will even know this is a plant-based appetizer. Serve it up with celery sticks, bell pepper sticks or chips for a variety of options for everyone!
If you try this buffalo dip, let us know! Leave a comment and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!
Yield: 6
Baked Buffalo Cauliflower Plant-Based Dip
Heading to a summer barbecue? Making appetizers for game day or heading to a tailgate? This dip is not only healthy it is a guaranteed crowd pleaser!
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Ingredients
- 1 head cauliflower cut into small florets
- 3/4 cup buffalo sauce, divided
- 1 medium potato, cubed, unpeeled
- 1 cup raw cashews, soaked for 20 minutes in boiling water
- 1 Tbsp Nutritional yeast
- 1/2 cup white beans
- 1/4 cup flax milk (or any nut milk that is unsweetened)
- 1/4 cup water (more might be needed to help blender mix)
- 1 tsp pink salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat oven to 400F
- Toss cauliflower florets in 1/2 cup buffalo sauce and lay on baking tray.
- Bake for 30 minutes then reduce heat to 350F for later.
- Add potatoes to a small pot and cover with water. Boil 10 minutes until they are tender.
- Add cooked potatoes, drained cashews, nutritional yeast, white beans, flax milk, water, 1/4 cup buffalo sauce, salt, garlic powder and onion powder to a blender. Blend until smooth.
- Add more water if the blender is having trouble blending. Use the tamper tool if needed
- Combine sauce and roasted cauliflower in a covered baking dish and bake for 20 minutes.
- Top with scallions and more buffalo sauce.
- Enjoy!