DAIRY-FREE BUFFALO CHICKEN DIP
A dip that you can feel good about eating! It's protein loaded and made with a creamy spiced cashew sauce.
Servings: 8 servings
Ingredients
- 1 ½ cups raw cashews, soaked in hot water for 15 minutes then drained
- 1 ½ cups unsweetened almond milk, plus more if needed
- ⅔ cup buffalo sauce (I used Primal Kitchen)
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 3-4 cups cooked, shredded chicken
Garnish:
- Sliced scallions
- Chives
- Cilantro
- Avocado
For Serving:
- Tortilla chips
- Carrots and celery sticks
Instructions
- Add soaked cashews, almond milk, buffalo sauce, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, and salt to a high-speed blender. Blend until completely smooth.
- Transfer the sauce to a skillet and heat over medium-low for 5 minutes, stirring often, until slightly thickened and warmed through.
- Stir in the shredded chicken and cook for another 5 minutes, or until hot.
- If the dip feels too thick after adding the chicken, stir in additional almond milk a tablespoon at a time until scoopable and creamy.
- Keep warm on very low heat until ready to serve. Top with scallions, chives, and avocado if using. Serve with tortilla chips, carrots, and celery. Enjoy!
Notes
Any leftovers can be stored in an airtight container in the fridge for three to four days. Reheat on the stovetop or in the oven, adding additional nut milk as needed to get the right consistency.
Nutrition
Calories: 269kcal | Carbohydrates: 9g | Protein: 19g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 39mg | Sodium: 1008mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg