Submitted by Lexington Co-op, Buffalo, New York
This Buffalo Cauliflower Dip recipe is a vegetarian and nutritious take on a classic game day appetizer.
1 head cauliflower, cut into florets, steamed
1 cup cashews
1 15 oz can chickpeas, drained and rinsed
½ cup hot sauce
¾ cup water
½ Tbsp lemon juice
2 Tbsp nutritional yeast
½ tsp onion powder
½ tsp garlic powder
Soak cashews in warm water for 30 minutes – overnight. Drain.
Preheat oven to 375°.
Coat 8”x 8” baking dish with cooking spray.
Combine ingredients in food processor until smooth and creamy.
Transfer dip to baking dish.
Cover with foil, bake 20 minutes.