Buffalo Chicken Dip

Original Recipe

Prep time: XX minutes || Cook time: XX minutes || Serving: 6 || Rating 10/10

Ingredients

• 1 cup cashew nuts, soaked three hours
• 1 tablespoon nutritional yeast
• 1 1/2 tablespoon lemon juice
• 2 garlic clove, minced
• 1 1/2 cups shredded cooked chicken
• 1 red chili
• 1 teaspoon vinegar
• 2 tablespoon water
• 1/2 teaspoon cayenne pepper
• 1 egg yolk
• 1/2 cup macadamia oil
• 1 tablespoon chopped fresh chives
• salt and pepper, to taste

Instructions

1. Soak the cashew nuts (cover) with water for at least three hours.
2. Make the chili sauce:
   1. In a food processor, combine the chili, vinegar, water and pinch of salt and blend until smooth.
   2. Let it sit for an hour, then strain.
   3. Set the chili sauce aside.
3. Make the mayonnaise:
   1. In a small bowl whisk the egg yolk.
   2. Add slowly half of oil, drop by drop whisking constantly.
   3. Add 1/2 tablespoon of lemon juice and mix well.
   4. Add the rest of oil in a slow stream and continue whisking until all of the oil is incorporated.
   5. Transfer in an container and refrigerate until ready to use.
4. Preheat oven to 350 F.
5. Drain the cashew nuts well and place them in a blender with the remaining lemon juice, nutritional yeast and minced garlic and process until smooth and thick.
6. Add the chili sauce and cayenne pepper and mix well to combine.
7. In a small baking dish, combine the shredded chicken, mayo and cashew mixture. Taste and adjust salt and pepper.
8. Bake for 20 minutes.

Sprinkle with chives and serve warm with your favorite veggies.