I’ve done it. This is the the best vegan buffalo cashew dip recipe, ever! This dip is perfectly spicy, creamy and indulgent. Loaded with silken tofu, cashews and beans, you get a boost of protein and fiber without sacrificing flavor. This dip can be whipped up in a couple minutes with the help of a high powered blender, and a handful of pantry staple items. Vegan, naturally gluten free, and pantry-friendly! What more could you ask for?
Spicy, Creamy and Indulgent
I’m not the first person to make a buffalo dip, but I have to be honest with y’all, and say that this is one of the BEST buffalo dips I’ve ever made. I know buffalo dips are pretty basic, but I got so tired of watching people eat gooey delicious cheese dips and not being able to indulge (thanks to my sensitive stomach).
Days passed with this idea in the back of my mind, and before I knew it, it was Superbowl Sunday. We’re not huge football fans in my house but I am a huge fan of food, and we all know that indulgent food and the Superbowl go hand in hand. Determined to eat a creamy spicy dip, I began digging through my pantry to find gut-friendly substitutes to traditional buffalo dip ingredients.
Pantry friendly/kitchen staple substitutes
Originally, the plan was to use chickpeas and to develop a recipe that acted sort of like a hummus. A spicy buffalo hummus. But what I really wanted was to replicate a creamy dip that could be baked and served warm. Knowing that chickpeas and tahini wouldn’t quite give the creamy cheese-like consistency I wanted, I opted for white kidney beans, cashews and silken tofu.
White Kidney Beans
White kidney beans are very fluffy in texture and have a mild taste which is perfect for blending and integrating flavor. In addition, these beans are another excellent plant-based source of protein. They are rich in minerals, fibers, and antioxidants (source).
Cashews
If you’re familiar with vegan cooking, you know that nuts typically make up the base of many sauces and dips. This is great for boosting those plant focused meals by adding healthy fats, and loading up on nutrients. Cashews were my first choice for this dip because they are great for blending due to their creamy texture. Additionally, they are a great source of plant based iron, zinc, selenium and magnesium.
Tofu
Tofu is something I always have on hand because it is a very affordable source of plant based protein. I usually keep a couple different styles on hand. Tofu is typically categorized as silken or regular. Silken tofu has a very soft jelly-like consistency that crumbles easily, and regular tofu is usually pressed. Both can be purchased in many different firmness levels, ranging from soft to extra-firm.
For this recipe, we’re going to use silken tofu because when blended up, it makes a wonderful substitute for dairy products. If you’re not familiar with this product, silken tofu has a jelly-like consistency and is extremely delicate.
In addition to the great texture, tofu contains all of the essential amino acids that your body needs, as well as being a great source of calcium, manganese and copper.
Making the vegan Buffalo Cashew dip
This dip is as easy as combining everything in the blender, blending it up, transferring it into a baking dish, throwing it into the oven, and serving it hot with your favorite chips and vegetables! Let me know what you think of it, I’d love to hear from you. Enjoy xo
Creamy Cashew & White Bean Buffalo Dip
Equipment
- High Powered Blender
Ingredients
Dip
- 1 block silken tofu
- 1 cup raw cashews soaked
- 1 19 oz. can white kidney beans drained and rinsed
- ½ cup franks red hot sauce
- ¼ cup nutritional yeast
- 1 cup cashew milk
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon Kosher salt
- Pepper
- 4 cloves garlic
- ½ cup Violife cheddar style cheese shreds
Serving
- Cucumbers
- Celery
- Carrot sticks
- Crackers
- Pickled hot banana peppers or jalapenos diced
Instructions
- 1. Begin soaking the raw cashews by combining enough boiling water to cover the cashews and setting aside for about 30 minutes. Ideally the cashews should be soaking at room temperature overnight but this trick works when you don’t prepare them in advance.
- 2. Preheat the oven to 400° (200°C).
- 3. In a stand blender, combine the tofu, drained cashews, cannellini beans, hot sauce, nutritional yeast, cashew milk, lemon juice, salt, pepper and garlic. Blend at high speed until completely smooth, stopping occasionally to scrape the sides of the blender pitcher, if necessary.
- 4. Once smooth, taste the dip, checking for seasoning, and adjust it to your liking.
- 5. Transfer the dip to a baking dish. Top the dip with your favorite vegan cheese shreds. Bake the dip for 45 minutes, broiling at the end to get some extra bubbly browning on top.
- 6. Once baked, top the dish with diced pickled banana peppers, or fresh jalapeno depending on your spice tolerance.
- 7. Serve warm with crackers, fresh cut vegetables, or store in the fridge once cooled to be used as a spread in a veggie wrap or a sandwich.