Homemade Vegan Baked Buffalo Bean Dip

This super easy high protein dip is yummy! This bean dip is full of flavour and the hot sauce add a little bit of heat! Perfect as a snack or as a topping to a baked potato…
Ingredients:
1 medium potato, chopped
1/2 medium onion, cut into large pieces
2 cloves garlic, roughly chopped
¾ cup chopped kale
1 cup raw cashews (soaked in hot water, if you don’t have a high speed blender)
1 can (398 ml) cooked white (great northern beans) beans, drained and rinsed
¼ cup almond milk
¼ cup water
1 tsp vegetable broth paste (or 1/2 cube of vegetable stock)
⅓ cup buffalo cayenne pepper hot sauce
½ - ¾ tsp salt, optional
Instructions:
Heat oven to 350°F.
In a pan filled with water, boil potato and onion for 15-20 minutes. Drain and set aside
Place all sauce ingredients except kale into a high speed blender and blend until smooth.
Then pour blender puree into a large bowl. Stir in chopped kale until evenly distributed and put in a baking dish to go in the oven.
Bake for 20 minutes.
Let cool for 5 minutes and serve with crackers, tortilla chips, raw veggies, etc.
Enjoy!