Dairy-Free Buffalo Chicken Dip

Dairy-Free Buffalo Chiken Dip

Ingredients:

1 c. shredded chicken

1 c. raw cashews, soaked for 2 hours

¼-½ c. filtered water

2 cloves garlic, smashed

2 tbsp. nutritional yeast

½ c. avocado oil mayo

½ tsp. cayenne

1 c. hot sauce (I used Frank’s Red Hot)

salt and pepper to taste

1 tbsp. chopped chives

Directions:

Preheat your oven to 350 degrees.

Drain and rinse your cashews. In a high powered blender combine the cashews, water, garlic, and nutritional yeast. Blend until very smooth (if mixture is too thick to blend, add more water 1 tbsp. at a time).

Now add the mayo, cayenne, and hot sauce and blend again until combined.

Taste and season with salt and pepper as needed (you probably won't need any because the hot sauce is salty). Pour mixture into a bowl and fold in the shredded chicken. Pour into a small cast iron skillet or baking dish, top with chives, and bake for 20 minutes, until the top has a nice crust.

Serve with your favorite chips, crackers, or cut vegetables.