Gluten-Free, Soy-Free, Oil-Free Option, Grain-Free Option, Vegan (of course)
Your Super Bowl party Buffalo Chicken Dip has just been upgraded!! With a little help from the amazing cruciferous veggie, cauliflower, these PLANT-BASED Buffalo Ranch Nachos will keep even your unhealthiest, meat-aholic, football fans happy and healthy!
For the Ranch:
- One cup of raw cashews, soaked for at least one hour
- One cup of water
- The juice from one lemon
- One to two cloves of garlic
- 1/2 to one tsp. of dried dill (or to taste)
- One tbsp. of fresh parsley
- Pinch of salt and pepper (or to taste)
For the Buffalo Cauliflower:
- Six cups of riced cauliflower (I used pre-riced cauliflower, but you can also make it yourself by chopping cauliflower into florets, then pulsing them in a food processor until a rice consistency is met)
- 1/3 to 1/2 of a cup of hot sauce (I used and highly recommend using Frank’s Red Hot Original Cayenne Pepper Sauce)
- 1/4 of a cup of plain vegan cream cheese (I used Kite Hill almond-milk-based cream cheese)
- Tortilla chips of choice (I used Siete Foods Grain Free Chips. If you are strictly oil-free, you can cut tortillas into chip shapes, then bake them until crispy.)
- Five celery stalks, diced
- One bunch of green onions, chopped
How to make:
- Soak the cashews in a bowl with enough hot water to cover them for one hour.
- Steam the riced cauliflower until it is soft.
- Drain the cashews, then blend them in a high-speed blender (a food processor should also work) with one cup of water and the lemon juice until smooth and creamy.
- Blend the remaining Ranch ingredients into the cashews until smooth, then set the Ranch aside until it is time to assemble the nachos.
- Pour the cooked cauliflower into a medium to large pot over medium-low heat, then evenly mix the vegan cream cheese and hot sauce into the cauliflower rice.
- Assemble the nachos by placing the chips onto a large platter, then place the spicy cauliflower on top of the chips, then pour the Ranch over the cauliflower, and then garnish with the celery and green onions (the green onions really make this dish, in my opinion. The more the better!)
- Serve and enjoy!
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