Buffalo Cauliflower Dip



1 12-oz. bag of frozen cauliflower florets
1 15-oz. can chickpeas, drained, rinsed
1 cup raw cashews, soaked, drained
3/4 cup hot sauce
1/2 cup water
2 tbsp. nutritional yeast
1/2 tbsp. lemon juice
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
Green onions, sliced (optional for garnish)
Tortilla chips and raw vegetables for serving


Yields: About 12 servings
Time: 40 minutes

Prepare cashews by soaking them in a bowl of warm water for at least 30 minutes or overnight. Steam cauliflower florets according to package instructions.

Preheat oven to 375 degrees Fahrenheit. Spray an 8" x 8" baking dish with cooking spray.

In a food processor, combine steamed cauliflower, chickpeas, cashews, hot sauce, lemon juice, and water. Add in nutritional yeast, garlic powder, and onion powder. Process for several minutes until smooth. Transfer mixture to baking dish. 

Cover dish with foil and bake for about 20 minutes. Remove foil. Turn oven to broil and cook for three to five minutes with the oven door cracked open. 

Remove from oven. Garnish with sliced green onions. Serve with chips and raw vegetables of choice, such as carrot sticks, celery, or cucumber slices.

Recipe submitted by Katie Lester, MS, RD, LDN, CIC, a clinical dietitian at Lifespan’s Women’s Medicine Collaborative, where she practices as part of the Lifestyle Medicine Center team.

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