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Vegan(ish) Buffalo Chickpea Dip

& FAKE Homemade Low Carb Chips

Steak Entree


It’s a dip for sure, but I like to use it as a schmear, in between tortillas for a quesadilla, and to stuff hard boiled eggs. Its really versatile and sooooo delicious!


Vegan(ish) Buffalo Chickpea Dip


  • 1-15 oz can of cannellini (white beans), drained & rinsed

  • 1 cup raw cashew *(I soaked them in hot water for 30 mins for a smoother dip because I didn't plan to use my high powered blender.)

  • ¾ cup hot sauce *(I ALWAYS use Crystal hot sauce, I'm kind of obsessed with it.)

  • ½ cup non-dairy milk

  • ½ lemon, juiced *(Don't skip this! It makes a huge difference in flavor!)

  • 1 tablespoon nutritional yeast

  • 1 teaspoon paprika

  • ½ teaspoon onion powder (NOT onion salt!)

  • ½ teaspoon garlic powder (NOT garlic salt!)

  • 1 teaspoon salt *(I start with 1/2 then add in as I need it. Some hot sauces are saltier than others.)

  • • ½ teaspoon pepper

  • 15 oz chickpeas, 1 can, drained and rinsed

  • 1 cup shredded vegan cheddar cheese *(I use real dairy cheese, sharp cheddar)

  • Optional: fresh scallion, for garnish *(I use chives bc I usually have them in my herb garden, but if you don't have either, its fine. 

  • Optional: fresh parsley, for garnish

SPOONIE TIP: Don't buy herbs that you won't use for other dishes. I promise they'll go to waste.)


1. Preheat oven to 375°F (190°C).

2. In a food processor, add cashews and beans. Process until smooth.

3. Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and 

            pepper. Process until smooth.

4. Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.

5. Cover with foil and bake for 30 minutes.

6. Garnish with scallions or parsley, if desired.

Serve with crackers, baby carrots, or my fave...

Low Carb Tortilla chips!


  1. Cut up a few Mission Carb Balance tortillas (link below to see what I'm talking about) into triangles. 

  2. Lay them on a cookie sheet lined with foil and spray (or brush on) a little avo, coconut, or olive oil on each side of the triangles.

  3. Sprinkle with a little sea salt and bake at 400 degrees until a little browned. 

  4. Flip them over with tongs and bake a few more mins until crisp on both sides. EASY!

Dip recipe adapted from:


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