This vegan buffalo dip recipe uses artichokes to replicate the ‘chicken’. Even though there are plenty of good vegan chicken options (which you can certainly swap for the artichokes), we decided to use artichokes in this dip to make it really easy. Artichokes have a texture that very closely resembles chicken.
DINNER/SNACK - 10 servings
INGREDIENTS
2 cups of raw cashews
1 cup water
3 tablespoons lemon juice
1 1/2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 cup buffalo sauce
(1) 14-ounce can artichoke hearts in water, drained
a small handful chopped spring onions
METHOD
1. Preheat the oven to 190 degrees c/375 degrees F.
2. Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 20 minutes. Drain them when ready to blend.
3. Add the soaked, drained cashews in a high powered blender and add 1 cup of fresh water, the lemon juice, salt, garlic powder and onion powder. Blend until very smooth.
4. Transfer to a mixing bowl, add chopped artichoke hearts and chopped spring onions and gently fold them in.
5. Transfer to an oven safe dish (1 1/2-2 quarts, a pie pan works well too), and bake for 25-30 minutes.
6. Serve warm with tortilla chips, celery sticks, carrot sticks, crackers or a sliced baguette.
Tips
1. You can also use frozen, thawed artichokes if desired. Don't use the marinated artichokes, as they will change the flavor of the dip considerably. Stick with canned artichokes in water or frozen.
2. If you have leftover dip, store it in the refrigerator for 2-3 days. When reheating, add a little water to thin it out, as it will thicken as it cools. Simply warm in the microwave, or oven, and stir a little water in to thin it out a bit.
3. Make ahead. This dip is perfect to make a day or two in advance. Prepare it up to the point that it would go into the oven, and then instead of baking, cover and refrigerate. When you’re ready for it bake it as usual and serve.
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