4-Ingredient Vegan Buffalo Dip comes together with cashews, buffalo sauce, tahini, and vegan mayonnaise. The perfect plant-powered appetizer for parties or game day!
So up until a few days ago, we had zero plans for the Super Bowl! I have actually never been to a Super Bowl party so I’m super excited to be going to my first one this year. We were asked to bring some food, so I’ve been experimenting with new dairy-free and vegan appetizers and have to say this buffalo dip is a crowd pleaser.
Last year my husband and I watched the game together and made Instant Pot Tamales. Let’s be real though, I was only watching for the commercials! What’s your favorite part about Super Bowl Sunday? Stuffing your face, watching the game, the commercials?? Or is it just another day before heading back to work?
I love making fun party food that we typically wouldn’t indulge in. Have you tried my vegan jalapeño poppers or homemade buffalo party mix yet? This year, it’s all about game food veganized. And when I saw vegan, that means dairy-free and egg-free – Score!!
This vegan buffalo dip only has four ingredients plus optional garlic powder, salt, and pepper. Seriously, that’s it! Trust me when I saw it’s packed full of flavor. You don’t need dairy to make a bangin’ appetizer. Even my husband approved this vegan recipe, and that’s truly saying something!
I paired this dip with some delicious pita chips, celery, and carrots. Balance, ya know? I actually preferred it with the veggies though! This dip isn’t too hot, but it has a nice kick and the veggies helped mellow it out a bit.
Ready for game day?
This recipe couldn’t be easier! The “hardest” step is remembering to soak the cashews overnight. So let’s start there. Put the cashews in a small bowl then cover with water, I used my glass bowl that had a lid and just left it out on the counter. When you’re ready to make this delicious dip, drain and rinse the cashews then toss them in your blender. Add the buffalo sauce, tahini, vegan mayonnaise, garlic powder, salt, and pepper. Blend until smooth and creamy then dig in.
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4-Ingredient Vegan Buffalo Dip
- 1 cup raw cashews
- 1/2 cup buffalo sauce
- 3 tablespoons tahini
- 2 tablespoons vegan mayonnaise
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Soak cashews overnight then drain and rinse.
- Add all ingredients to a blender and blend until smooth and creamy.
- Serve with celery, pita chips, or crackers. Store leftovers in the refrigerator in an airtight container.
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