Vegan Buffalo Dip

Spicy and satisfying…

without a drop of dairy.

Yield: 2 cups

= 16 oz = 455 mL

Ingredients

• 145 g (5 oz) raw almonds

• 110 mL (~4 oz) water

• 2 Tb nutritional yeast, divided

• 3 medium cloves garlic

• 110 mL (~4 oz) Frank’s RedHot

• 110 mL (~4 oz) sunflower oil

• 1 Tb lemon juice

• 0.5 tsp salt

Protocol

1. Preheat oven to 425°F.

2. Roast the almonds for 8 mins (until slightly darkened, as in picture above), then allow to cool a bit.

3. Add roasted almonds to the bowl of a food processor, and pulse until coarsely chopped.

4. With the processor running, add the water. Scrape down the sides of the bowl, and process until a rough paste forms.

5. Add garlic and 1 Tb nutritional yeast to the bowl.

6. Turn the motor back on, and add about 3/4ths of the sunflower oil (~3oz) and 3/4ths of the Frank’s RedHot (~3oz). Process until mostly smooth.

7. Add the rest of the nutritional yeast, sunflower oil, and hot sauce. Process until smooth.

8. Briefly pulse in the lemon juice and salt.

9. Serve with crunchy veggies, crackers, or pretzels, and garnish with chopped cilantro or parsley!