Instant Pot Cheesy Buffalo Cauliflower Dip

🥘 Ingredients

• Extra
• medium white onion ½
• garlic cloves 4
• raw cashews 1 cup
• cooked cannellini beans or can cannellini beans 1 cup
• cauliflower florets 1 ½ cup
• Frank’s Redhot Original Cayenne Pepper Sauce or Frank's Xtra Hot Sauce ¾ cup
• coconut sugar or organic brown sugar 1 tbsp
• smoked paprika for smoky flavor; or use regular paprika 1 tsp
• unsweetened almond milk or other plant-based milk ¾ cup
• nutritional yeast ½ cup
• Chopped
• Thinly
• Tortilla

1. 1

   Gather: Extra virgin olive oil or neutral-flavored oil, medium white onion , garlic cloves , raw cashews , cooked cannellini beans or can cannellini beans , cauliflower florets , Frank’s Redhot Original Cayenne Pepper Sauce or Frank's Xtra Hot Sauce , coconut sugar or organic brown sugar , smoked paprika for smoky flavor; or use regular paprika , unsweetened almond milk or other plant-based milk , nutritional yeast . For the optional toppings: Chopped cilantro, Thinly sliced scallions. For the for serving:: Tortilla chips or crackers.

INSTANT POT INSTRUCTIONS

1. 1

   Lightly grease the inner pot of the Instant Pot with a bit of oil or cooking spray. This is to make cleanup easy and prevent sticking.
2. 2

   Place the chopped onions, chopped garlic, cashews, cannellini beans, cauliflower florets, hot sauce, sugar, paprika, plant-based milk, and nutritional yeast in the inner pot of Instant Pot and stir well to combine.
3. 3

   Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook/Manual setting and set to high pressure for 7 minutes .
4. 4

   Once the 7-minute timer has completed and beeps, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting.
5. 5

   Open the pot and carefully transfer the mixture to a blender. Be sure to remove the center cap from the blender lid to vent steam, but cover the hole with a kitchen towel. Blend until the dip is smooth, thick, and creamy. Alternatively, you can use an immersion blender, but it will take several minutes, and the texture will be chunkier and not as smooth.
6. 6

   Allow to cool for at least 15 to 20 minutes before serving. Top with chopped cilantro and scallions, if using, and serve with tortilla chips or crackers.

STOVETOP INSTRUCTIONS

1. 1

   Soak the cashews. Cover the cashews in boiling water and soak for 1 hours . Alternatively, you can soak them in cold water overnight or for 8 hours. Drain and rinse with fresh water.
2. 2

   Sauté the onions and garlic. Heat a nonstick frying pan over medium heat. Add 2-3 tsp of olive oil or cooking oil of choice. Once hot, add the onion and a pinch of salt. Cook for 5 minutes, or until the onion has softened, stirring occasionally. Add the garlic and stir frequently for 2-3 minutes to prevent the garlic from burning. Turn off the heat.
3. 3

   Steam the cauliflower. Bring about ¼ inch (0.6 cm) of water to a boil in a large frying pan. Then add the cauliflower florets. Cover the pan and steam until very soft and tender, about 7 to 9 minutes. Drain any remaining water to prevent the dip from becoming watery. You can also steam cauliflower in the microwave or in a steamer basket.
4. 4

   Assemble the dip. Place the sautéed onions and garlic, soaked and drained cashews, and steamed cauliflower in a blender. Add the remaining ingredients—drained cannellini beans, hot sauce, sugar, paprika, plant-based milk, and nutritional yeast. Be sure to remove the center cap from the blender lid to vent steam, but cover the hole with a kitchen towel. Blend until the dip is smooth, thick, and creamy. Alternatively, you can use an immersion blender in a big pot or bowl, but it will take several minutes, and the texture will be chunkier and not as smooth.
5. 5

   Allow to cool for at least 15 to 20 minutes before serving. Top with chopped cilantro and scallions if using, and serve with tortilla chips or crackers.