Ingredients
8
8 servings
- •15 oz cannellini bean, 1 can, drained and rinsed
- •1 cup raw cashew
- •¾ cup hot sauce
- •½ cup non-dairy milk
- •½ lemon, juiced
- •1 tablespoon nutritional yeast
- •1 teaspoon paprika
- •½ teaspoon onion powder
- •½ teaspoon garlic powder
- •1 teaspoon salt
- •½ teaspoon pepper
- •15 oz chickpeas, 1 can, drained and rinsed
- •1 cup shredded vegan cheddar cheese
- •fresh scallion, for garnish
- •fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a food processor, add cashews and beans. Process until smooth.
- Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
- Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
- Cover with foil and bake for 30 minutes.
- Garnish with scallions or parsley, if desired.
- Serve with pita chips or crackers.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 314
- Carbohydrate: 37g
- Fat: 26g
- Fiber: 8g
- Protein: 12g
- Sugar: 3g
Related Recipes
Buffalo Chickpea Sliders
Vegan Chickpea Noodle Soup
Vegan Steak
Vegan Ranch Dip
Vegan Enchiladas
Buffalo Ranch Chickpeas
Vegan Lettuce Wraps
Skillet BBQ Vegan Baked Beans
Vegan Lasagna
Buffalo Chickpea Wraps
Vegetarian Buffalo Chicken Dip
