A 'cheesy' and healthy dip that's perfect for any potluck!
Ingredients
1/2 medium
White onion
(chopped)
4 clove(s)
Garlic
(roughly chopped)
1 cup
Cashew nuts, raw
1 3/4 cup
Cannellini beans, canned
(15-ounce can; drained and rinsed)
1 1/2 cup
Cauliflower
(florets)
3/4 cup
Hot sauce
(Less if less spicy; Frank’s Redhot Original Cayenne Pepper Sauce)
1 tbsp
Coconut sugar
(or brown sugar)
1 tsp
Paprika, smoked
3/4 cup
Almond milk, unsweetened
(or other nondairy milk)
1/2 cup
Nutritional yeast
(~30-45g)
2 sprig
Cilantro (coriander)
(garnish; optional)
1 green onion (stem)
Spring Onion (s)
(garnish; optional)
1 bag(11oz)
Tortilla chips
(or crackers)
Instructions
Instant Pot Directions
Optional: Lightly grease the inner pot of the Instant Pot with a bit of oil or cooking spray to make cleanup easier.
Place the chopped onions, chopped garlic, cashews, cannellini beans, cauliflower florets, hot sauce, coconut sugar, paprika, almond milk, and nutritional yeast in the inner pot of the Instant Pot and stir well to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook/Manual setting and set it to high pressure for 7 minutes.
Once the 7-minute timer has completed and beeps, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting and open the pot.
Open the pot, 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.
Allow to cool for at least 15-20 minutes before serving.
Stovetop Directions
Soak the cashews. Cover the cashews in boiling water and soak for 1 hour. Alternatively, you can soak them in cold water overnight or for 8 hours. Drain thoroughly and pat dry.
Sauté the onions and garlic. Heat a nonstick frying pan over medium heat. Add 2-3 teaspoons of olive oil. Once hot, add the diced onion and cook for 5 minutes, or until the onion has softened. Add the garlic and stir frequently for 2-3 minutes to prevent the garlic from burning. Turn off the heat.
Steam the cauliflower. Bring about 1/4 inch of water to a boil in a large frying pan. Then add the cauliflower florets. 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.
Assemble the Dip. Place the sautéed onions, soaked and drained cashews, and steamed cauliflower in a blender. Add the remaining ingredients—drained cannellini beans, hot sauce, sugar, paprika, plant-based milk, and nutritional yeast. 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.
Allow to cool for at least 15-20 minutes before serving
