Buffalo Cauliflower Dip

Looking for a twist on dips for the Super Bowl? Lucid Bakery Owner Emily Swedberg shows us a buffalo cauliflower dip your guests will enjoy!

Buffalo Cauliflower Dip instructions:
1 cup raw cashews, soaked and drained
1-15oz can chickpeas, drained and rinsed
3/4 cup original Frank’s Red Hot sauce
1/4 cup water
1 tbsp lemon juice
2 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1-10oz bag frozen cauliflower florets, steamed according to package directions
Tortilla chips and veggies, for serving

1.Place cashews in a bowl of warm water for at least 1 hour or overnight.
2.Preheat oven to 375 degrees Fahrenheit. Spray an 8x8in baking dish with cooking spray.
3.Add to the bowl of a large food processor the cashews, chickpeas, hot sauce, water, lemon juice, nutritional yeast, onion powder, and garlic powder. Process until the mixture is smooth and creamy, which may take a few minutes. Scrape down the bowl as needed. Pulse the cauliflower in until they become small chunks.
4.Transfer dip to baking dish. Cover with foil and bake for 20 minutes. Remove foil, turn the oven to broil, and cook for 5 minutes longer.
5.Serve with chips or veggies for dipping. Serve hot or cold.
6.Dip will last at least a week in the fridge.