Name: Cheesy Buffalo Cauliflower Dip
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 16 servings
Ingredients: null null olive oil (a drizzle (or neutral oil)); null null cooking spray (a bit); 0.5 null medium white onion (chopped); 4 clove garlic (roughly chopped); 1 cup cashews ((140g) raw); 1.75 cups cannellini beans ((440g) cooked, or 1 (15 oz/425g) can, drained and rinsed); 1.5 cups cauliflower florets ((160-170g)); 0.75 cup frank’s red hot cayenne pepper sauce ((156g) Original Cayenne Pepper Sauce or Xtra Hot Sauce); 1 tbsp coconut sugar (or brown sugar); 1 tsp smoked paprika (or regular paprika); 0.75 cup unsweetened plain almond milk ((180mL) or other nondairy milk); 0.5 cup nutritional yeast ((40g)); null null cilantro (chopped (optional topping)); null null green onions (chopped (optional topping)); null null tortilla chips ((for serving)); null null crackers ((for serving))

Instructions

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1

Lightly grease the inner pot of the Instant Pot with a bit of olive oil (0.5 tbsp) or [cooking spray].
2

Place the white onion (0.5 medium), garlic (4 clove), raw cashews (1 cup), cooked cannellini beans (1.75 cups), cauliflower florets (1.5 cups), frank’s red hot cayenne pepper sauce (0.75 cup), coconut sugar (1 tbsp), smoked paprika (1 tsp), unsweetened plain almond milk (0.75 cup), and nutritional yeast (0.5 cup) in the inner pot of Instant Pot and stir well to combine.
3

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook/Manual setting and set to high pressure for minutes (7).
4

Once the minutes (7) timer has completed and beeps, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting and open the pot.
5

Open the pot and, and carefully transfer the mixture to a blender. Be sure to remove the center cap from the blender lid to vent steam, but cover the hole with a kitchen towel. Blend until the dip is smooth, thick, and creamy. Alternatively, you can use an immersion blender, but it will take several minutes, and the texture will be chunkier and not as smooth.
6

Allow to cool for at least 20 minutes (15 to) before serving. Top with [chopped cilantro] and [chopped green onions], if using, and serve with [tortilla chips] or [crackers].
7

Soak the [raw cashews]. Cover the [raw cashews] in boiling water and soak for hour (1). Alternatively, you can soak them in cold water overnight or for hours (8). Drain and rinse with fresh water.
8

Sauté the white onion (0.5 medium) and garlic (4 clove). Heat a nonstick frying pan over medium heat. Add olive oil (2 tsp) or [cooking spray]. Once hot, add the white onion (0.5 medium) and a pinch of [salt]. Cook for minutes (5), or until the white onion (0.5 medium) has softened. Add the garlic (4 clove) and stir frequently for [2-3 minutes] to prevent the garlic (4 clove) from burning. Turn off the heat.
9

Steam the cauliflower florets (1.5 cups). Bring about inch (0.25) of water to a boil in a large frying pan. Then add the cauliflower florets (1.5 cups). Cover the pan and steam until very soft and tender, about [7-9 minutes]. Drain any remaining water to prevent the dip from becoming watery. You can also steam [cauliflower florets] in the microwave or in a steamer basket.
10

Assemble the Dip. Place the sautéed white onion (0.5 medium), soaked and drained [raw cashews], and steamed cauliflower florets (1.5 cups) in a blender. Add the remaining ingredients—drained cooked cannellini beans (1.75 cups), frank’s red hot cayenne pepper sauce (0.75 cup), coconut sugar (1 tbsp), smoked paprika (1 tsp), unsweetened plain almond milk (0.75 cup), and nutritional yeast (0.5 cup). Be sure to remove the center cap from the blender lid to vent steam, but cover the hole with a kitchen towel. Blend until the dip is smooth, thick, and creamy.
11

Allow to cool for at least 20 minutes (15 to) before serving. Top with [chopped cilantro] and [chopped green onions], if using, and serve with [tortilla chips] or [crackers].