Name: Instant Pot Cheesy Buffalo Cauliflower Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 medium white onion, chopped; 4 garlic cloves, roughly chopped; 1 cup raw cashews; 1 3/4 cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed; 1 1/2 cups cauliflower florets; 3/4 cup Frank’s Redhot Original Cayenne Pepper Sauce or Xtra Hot Sauce; 1 tablespoon coconut sugar or brown sugar; 1 teaspoon smoked paprika or regular paprika; 3/4 cup unsweetened plain almond milk or other nondairy milk; 1/2 cup nutritional yeast; Chopped cilantro and/or green onions for garnish; Tortilla chips or crackers for serving

why make this recipe

Instant Pot Cheesy Buffalo Cauliflower Dip is a fantastic appetizer or snack for parties and gatherings. It combines the delicious flavors of buffalo sauce with creamy cheese-like goodness, making it a hit for both veggie lovers and everyone else. Plus, it’s quick and easy to prepare, especially with the Instant Pot!

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how to make Instant Pot Cheesy Buffalo Cauliflower Dip

Ingredients

1/2 medium white onion, chopped
4 garlic cloves, roughly chopped
1 cup (140-150g) raw cashews
1 3/4 cups (440g) cooked cannellini beans, or 1 (15-ounce) can cannellini beans, drained and rinsed
1 1/2 cups (160-170g) cauliflower florets
3/4 cup (180mL) Frank’s Redhot Original Cayenne Pepper Sauce or Xtra Hot Sauce
1 tablespoon coconut sugar or brown sugar
1 teaspoon smoked paprika or regular paprika
3/4 cup (180mL) unsweetened plain almond milk or other nondairy milk
1/2 cup (~30-45g) nutritional yeast
Chopped cilantro and/or green onions
Tortilla chips or crackers

Directions

Instant Pot Directions

Add chopped onion and garlic to the Instant Pot. Sauté for a few minutes until softened.
Add the raw cashews, cooked cannellini beans, cauliflower florets, buffalo sauce, sugar, smoked paprika, and almond milk. Stir to combine.
Close the lid of the Instant Pot and set it to cook on high pressure for 8 minutes.
When done, release the pressure and stir in the nutritional yeast. Blend until smooth using an immersion blender.
Serve hot, garnished with chopped cilantro or green onions.

Stovetop Directions

In a large pan, sauté the chopped onion and garlic over medium heat until softened.
Stir in the cashews, cannellini beans, cauliflower, buffalo sauce, sugar, smoked paprika, and almond milk.
Cook on medium heat until the cauliflower is tender, about 10-15 minutes.
Remove from heat and blend until smooth. Stir in the nutritional yeast before serving.
Serve warm with tortilla chips or crackers.

how to serve Instant Pot Cheesy Buffalo Cauliflower Dip

Serve this dip warm with tortilla chips or crackers for a delightful snack. You can also use it as a spread on sandwiches or wraps. Garnish with chopped cilantro or green onions for added freshness and color!

how to store Instant Pot Cheesy Buffalo Cauliflower Dip

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave before serving again.

tips to make Instant Pot Cheesy Buffalo Cauliflower Dip

Soak the cashews in water for a few hours or overnight for a creamier texture.
Adjust the amount of hot sauce to fit your spice preference.
Add more nutritional yeast for a cheesier flavor if desired.

variation

Try adding other vegetables like spinach or bell peppers for added nutrition and texture. You can also mix in shredded cheese if you are not strictly dairy-free.

FAQs

1. Can I make this dip ahead of time?
Yes, you can prepare the dip a day ahead and store it in the fridge. Just reheat it before serving.

2. Is this recipe vegan?
Yes, this dip is completely plant-based and vegan-friendly.

3. Can I use a different type of bean?
Absolutely! You can substitute cannellini beans with white kidney beans or chickpeas as per your preference.