This insanely delicious dip is guaranteed to please both vegans and omnivores alike. Luckily it doubles well, and the flavors will get even better if you prep it a day in advance.
Ingredients
1 15-oz can white beans, drained and rinsed
1 cup raw cashews
¾ cup original Frank’s Red Hot sauce
½ cup unflavored, unsweetened non-dairy milk (or water)
2 teaspoons lemon juice (about ½ lemon)
1 rounded tablespoon nutritional yeast (optional)
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya cheddar-style cheese, divided
Instructions
Preheat the oven to 375 degrees.
Add the beans and cashews to the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.
Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in the chickpeas and ¾ cup of the Daiya.
Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining ¼ cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. If the Daiya isn't fully melted, set the dish under the broiler for a minute or two to melt; this isn't necessary but looks nice.
Serve with tortilla chips and veggies for dipping.
Notes
Nut-Free Option: Based on feedback from the original post on GF in the City, soaked raw sunflower seeds are an appropriate substitute for the cashews.
Recipe by Leaves of Kale at http://www.leavesofkale.com/2014/11/buffalo-chickpea-dip/