VUE

• 15 oz can of cannellini beans, drained and rinsed • 15 oz can of chickpeas, drained and rinsed • 1 cup raw cashews • ¾ cup hot sauce • ½ cup non-dairy milk • ½ lemon, juiced • 1 tablespoon nutritional yeast • 1 teaspoon paprika • ½ teaspoon onion powder • ½ teaspoon garlic powder • 1 teaspoon salt • ½ teaspoon white pepper (optional, it has a solid kick without this) • 1 cup shredded vegan cheddar cheese • Fresh scallion, for garnish Fall is Upon Us and what a better time than now to share the recipe for my most loved Buffalo Chickpea Dip! Warming, creamy, and just right for the season! Ingredients: Directions: Alessandra is the founder of aTayloredHealth. She is a Board Certified NutritionSpecialist and a Diplomate of the American College of Lifestyle Medicine. Preheat the oven to 375°F (190°C). In a Nutribullet or Vitamix blender, add cashews, cannellini beans, hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until very smooth. Transfer to a 9×9-inch (23×23 cm) baking dish and stir in chickpeas and cheese. Bake for 30 minutes. Garnish with scallions, if desired. Serve with celery sticks or pita chips. Notes: Frank's Red Hot is, in my opinion, the best for this. If using regular cow milk and cheese, opt for grass-fed and finished variety. Some grocers even offer a certified antibiotic-free option. I use MALK Almond Milk & VioLife Cheddar Shreds brands from Whole Foods to keep it as clean as possible. (Many of the other vegan alternative brands are loaded with junk chemicals that you do not want). If your blender is another brand make sure it is able to break down cashews to be fully smooth. If not, use a food processor! The dip will turn out gritty otherwise. Nutrient Highlight Chickpeas are a nutritional powerhouse rich in fiber, protein, iron, and folate. This recipe is 100% free of any hormones, steroids, or antibiotics that would otherwise be in your traditional buffalo dip containing cow dairy & chicken. It is deliciously flavorful and filling without giving you that Sunday football bloat or food coma. There is something nice about a nostalgic dish with a spin on quality and nutrient variety. What's even better is that this dish works for all. Gluten or lactose-intolerant guest at your next party? No problem! I hope you give this buffalo dip a try this fall. It will not disappoint. VUE ON | WELLNESS 30 VUENJ.COM

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