My subscribers have been privy to this gem of a recipe for some time now, but I decided it’s time to share it with you folks, too. How nice am I? They do get lots of exclusive goodies, though. Like meal plans, tips, and recipes, that I don’t post here. It’s super secret. Ok, not secret at all. You just have to sign up here. I promise I don’t send out nonsense. Just a few emails a month with (hopefully) useful information and tools for ya.

With summer on the way, you’re probably going to be heading to lots of BBQs and will need something to bring along that fits into your plan and is still delicious enough that no one will know it doesn’t even have cheese in it. The horror!

I love a good dip. Problem is they’re usually filled with cheese or have a roux as a base. A roux, incase you didn’t know, is butter and flour whisked together over low heat until it forms a paste. This created serious thickening power in any sauce, dip, stew, really anything you need to thicken up. It’s the base for most cheese sauces and a basic of culinary wizardry. It’s also something that ha to go when you cut gluten. Damn gluten. Ruining everything. Anyway, enter the cashew. The glorious, wondrous, magical cashew. Did you know it’s not technically a nut? It’s actually the fruit that comes from a bigger fruit that grows on a tree. Ca-razy. Cashews have this odd characteristic that makes them great for making milkier milks (yea…that wording sounds gross…sorry), the flour is interesting as an addition to baked goods, and there are many dairy-free ice cream recipes that utilize it as the base for a creamier texture. I’ve even seen it used make dairy-free ricotta cheese. Say what?!

Here, we use it as a cheese sauce substitute. Blend it up into a smooth consistency and magic happens.


On to the recipe. This thing is so good. I mean, I sat down and ate it with a fork, good. If you want, you can add more chicken than the recipe calls for (which is what I did) and it becomes more of a casserole and less of a dip.

Oh my god. Idea. I literally just had an idea as I was typing this up. So, now this post is going to be the buffalo chicken dip two ways: dip and casserole. Yes. Win. I need to make this ASAP. OK I got a little off track there.

I want you all to know that yes, that did happen in real-time. No, it was not a writing ploy. I truly sat down to write the recipe for the dip and as I typed the words “more of a casserole” a giant light bulb went off and instead of thinking it to myself like a normal human being would do, I decided to type out the thoughts I was having for your reading pleasure. You’re welcome.


On the table in: 30 Min

Buffalo Chicken Dip

2 cups shredded chicken
1 1/2 cup raw cashews
1/2 cup hot sauce
1/2 cup mayo
Juice of 1 lemon
1/4 cup chicken stock
1 tbsp mustard
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp thyme
1/4 tsp onion powder

Pre heat  the oven to 350 F

1. Put everything but the chicken into a food processor and blitz for about 3 minutes until it’s smooth and creamy.

2. In a large bowl, combine the shredded chicken and the cashew mixture. Stir to thoroughly combine.

3. Dump everything into an 8 x 8 baking dish and put in the oven for 25 min.

Serve with celery sticks, carrots, bell peppers, or maybe some corn chip or gluten-free tortillas if you’re feeling crazy.

Now, on to that casserole…