Description
A creamy and spicy homemade dip that combines the flavors of buffalo chicken dip with plant-based ingredients.
Ingredients
Scale
- 1/2 medium white onion, chopped
- 4 garlic cloves, roughly chopped
- 1 cup raw cashews
- 1 3/4 cups cooked cannellini beans, or 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 1/2 cups cauliflower florets
- 3/4 cup Frank’s Redhot Original Cayenne Pepper Sauce or Xtra Hot Sauce
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon smoked paprika or regular paprika
- 3/4 cup unsweetened plain almond milk
- 1/2 cup nutritional yeast
Instructions
- Gather all the ingredients, ensuring your cashews are soaked if desired.
- Lightly grease the inner pot of the Instant Pot with non-stick spray.
- Place all ingredients in the pot and stir to combine.
- Secure the lid and set your Instant Pot to high pressure for 7 minutes.
- Once cooking is complete, perform a quick pressure release and carefully open the lid.
- Using an immersion blender, blend until smooth and creamy.
- Allow to cool slightly before serving with your favorite dippers.
Notes
Store leftovers in an airtight container in the fridge for up to 4-5 days. This dip can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: dip, buffalo cauliflower, vegan appetizer, Instant Pot recipe, healthy snack
