Running on Real Food · by Deryn Macey★ 4.5 (2)
Vegan Buffalo Dip
NUTRITION · PER SERVING80M COOK
CAL 9%·PRO 12%
CARBS 13G31% OF CAL
3G FIBER8G OTHER2G TOTAL SUGAR
FAT 11G60% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, addictive buffalo dip made entirely with plant-based ingredients including cashew cream and artichoke. Spicy, tangy, and completely dairy-free.
starteramerican🥧 baking dish🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups raw cashews (250 g, soaked and drained)
- 1 ⅓ cup unsweetened plant-based milk (250 mL)
- ½ cup buffalo sauce (such as Frank's Buffalo Sauce)
- ⅛ cup nutritional yeast (15 g)
- 3 tbsp lemon juice (30 g)
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ -1 tsp salt (to taste)
- 3 ½ cups chopped canned artichoke hearts (approx. 1 14 ounce can in water, 400 g)
- thinly sliced scallions for serving (optional)
At a glance
PER SERVING · TIME 80M
CAL 9%·PRO 12%
CARBS 13G31% OF CAL
3G FIBER8G OTHER2G TOTAL SUGAR
FAT 11G60% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 592mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.