Easy Vegetarian Buffalo Dip in a Slow Cooker
Meta: Creamy, spicy, and protein-packed, this make-ahead vegetarian buffalo dip is a go-to dip for parties, game days, or special events! Easy to make, easy to serve- just add tortilla chips, celery, carrots, or whatever else satisfies your crunch cravings!
Servings: 6 people
Equipment
- Slow Cooker
- High-Speed Blender (or soak cashews for lower power blender)
Ingredients
- 1 15 ounce can White beans drained, and rinsed
- 1 cup raw cashews soaked if not using a high-speed blender
- 1 15 ounce can chickpeas drained and rinsed
- ¾ cup hot sauce low sodium if needed
- ½ cup non-dairy milk unsweetened
- ¼ cup nutritonal yeast
- 1 tablespoon lemon juice freshly squeezed
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
Instructions
- Blend the white beans and cashews in a blender or food processor until slightly chunky. It will not be 100% smooth. You may have to stop and scrape down the blender 1-2 times.
- Once blended, transfer the mixture to a 3-quart slow cooker, then mix in the chickpeas, hot sauce, milk, nutritional yeast, lemon juice, garlic, paprika, and onion powder, stirring until combined.
- Cook on low for 3-4 hours or until nice and creamy!
- Serve with tortilla chips, celery, carrots, or whatever else satisfies your crunch cravings!