Buffalo Cauliflower Dip

I have always loved the spicyness and texture of buffalo chicken dip, but since I don't  eat animal products I've been thinking of a healthier vegan option that is not only simple to make but delicious. It will have your friends drooling. 

What you'll need:

(I made for a large party; so for a smaller batch, half the recipe)

2 17oz containers of Sabra Original Hummus

1 cup of Sriracha chili hot sauce (I like mine hot so I used about 1.5 cups, use more or less depending on your heat tolerance) 

1 large head of cauliflower

Cashew Cream Cheese:

1.5 cup raw cashews

3 tbsp nutritional yeast

1/4 cup lemon juice 

1/2 tbsp canola oil

1 tsp apple cider vinegar

Water (to make cream cheese thinner if needed) 

Directions:

For cream cheese start by soaking the raw cashews in water for at least 3-4 hours.

1. Using a grater, finely grate the cauliflower and place in a large pan on the stove and warm; add about 1/2 cup sriracha and stir. Try to coat all the cauliflower.

2. Transfer the cauliflower mixture into a large mixing bowl. 

3. Add the hummus to the cauliflower mixture along with the remaining hot sauce and mix thoroughly.

Cashew Cheese:

1. After letting the cashews soak, drain them and add to a food processor along with all the other ingredients. Blend until everything is mixed. Add water if needed.

Now add the cashew cheese to the cauliflower and hummus mixture. Mix thoroughly. Add more hot sauce if you like it spicy.

Serve with your favorite dippers. Cauliflower, celery, pita chips, tortilla chips or use it on a sandwich or wrap.

Enjoy, I hope you love it as much as I do!