Hot ultra creamy buffalo cauliflower dip that is going to blow your mind! No dairy used and no animals harmed, but still full of protein and super healthy!
I’m just going to go ahead and jump in here with THIS DIP IS LEGIT. Sorry, I’m yelling. But it is yell worthy. I may be a bit buffalo sauce obsessed, and a bit creamy sauce obsessed, so this buffalo cauliflower dip is kinda my idea of heaven. I challenge you to make it for your next party and see if anyone has any idea there is no dairy. This dip will stand up next to all it’s cream cheese based counterparts!
Cauliflower has no flavor
Part of the goodness in this buffalo cauliflower dip comes from the twice baked cauliflower. Baking the cauliflower before you bake it in the dip, not only helps remove some of the moisture so that the dip isn’t watery, but it also gives an amazing flavor to the cauliflower itself.
Let’s be real, on its own this veggie isn’t exactly what one would call…tasty. It relies on how you prepare it and when you bake it in straight up buffalo sauce, it is insanely delicious. Then add in more buffalo flavor infused in creamy goodness and the end result is a dip that makes you lose all self-control.
There is a chance I had my face inside the bowl licking every last crevice. It wasn’t my proudest moment, especially when the one year old asked what I was doing.
How to get your cream level in vegan buffalo cauliflower dip to reach ultimate depths
The creamy base that makes this appetizer (or snack/dinner/breakfast/anything really) go from amazing to holy moly mind blowing incredible, is achieved from a combination of ingredients. Each one contributes equally and all are necessary to reach ultimate buffalo dip heaven.
- Potato- gives us this gooey creamy base that all dips need for ultimate texture.
- Cashews- the star of most vegan cream sauces for a reason. These amazing nuts give a dairy tasting base like no other.
- White beans- these protein packed powerhouses help contribute to the creamy nature of this dip with also cutting a lot of the fat that extra nuts would give.
- Silk cashew milk- my go to non dairy milk of choice for the amazing creamy texture and flavor it contributes to everything it is in.
There is no compromise when it comes to food
The best part about this buffalo cauliflower dip is that it can stand up to any dairy based equivalent. My love for creating non dairy alternatives for popular dairy based dishes is strong! Showing that they can taste just as good, and even better, is always my goal. Which is why I love Silk brand products so much and why I continue to be a Silk brand ambassador.
Their goal of helping people choose their products wisely, but yet choose what’s delicious, is exactly what I do. You don’t need to compromise on flavor and this dip shows you just that! It sure #TastesLikeBetter to me! If you want to get more info about this great brand, make sure to sign up for their newsletter.
More Delicious Vegan Appetizers You Might Like;
- Mexican Chili Cheese Dip
- Crispy Baked Mac And Cheese Balls
- 7 Layer Taco Dip
- Whipped Hummus
- Lasagna Wontons
- 1 head cauliflower , medium sized
- ½ cup buffalo cayenne pepper hot sauce (I like Franks brand)
- 1 cup cooked potato , about 1 medium potato
- 1 cup raw cashews (see note)
- ½ cup cooked white beans , drained and rinsed ( I use canned)
- ¼ cup cashew milk (I use Silk brand, almond would work too)
- ¼ cup veggie broth , low sodium if needed
- ¼ cup buffalo cayenne pepper hot sauce (I like Franks brand)
- ¼ of a medium onion
- 2 cloves garlic
Preheat oven to 450°F/230°C.
Chop cauliflower and mix with ½ cup hot sauce until fully coated.
Spread out on a parchment lined cookie sheet.
Bake for 20 minutes until slightly crisp. After baking it should be about 3 cups cauliflower (easier to measure after baking as it is softer and fits into a measuring cup easier).
Lower oven temp to 350°F/180°C.
Make sauce: Cook potato and onion by boiling until soft.
Place all sauce ingredients into a high speed blender and blend until smooth and pour into a large bowl. You can also pulse baked cauliflower here if you prefer smaller pieces.
Put baked cauliflower into the bowl and mix well to incorporate the sauce.
Pour into a square baking dish (I used an 8 x 8 inch).
Bake at 350°F/180°C for 15-20 minutes. Check at 15 minutes and see if it has formed a nice firm layer on the top. Everything is cooked already so no need to worry about the cauliflower cooking, but you want it nice and heated all the way through. Keep in mind it will cook a little more as it is cooling.
- Enjoy nice and warm with your favorite tortilla chips, celery or crackers!
- I prefer to use a veggie broth without tomato in the base.
- If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
- Tips to prep ahead: Make sauce. Soak cashews if not using a high speed blender.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Crystal says
This is my go-to for any potlucks!!! I am curious if I could double it and freeze half for an event have in a couple weeks?
veggiesdontbite says
Hi Crystal! yep, you could definitely freeze it. I would freeze it before baking through so it doesn’t dry out when you reheat it. Just let it defrost slowly on the counter, then bake.
Jolisha Muna says
Hello. I would love to try this recipe and was wondering if by cooked white beans you mean you cooked them yourself or will canned work?
veggiesdontbite says
Hi Jolisha! Yes! I use canned. I update the recipe to make it more clear!
Laurel says
This was awesome! I made it for Monday night football watching and husband and I loved it. We had tortilla chips and carrot sticks with it. Celery sticks would have been perfect if we had them. If it’s a bit spicy for some, I’d recommend leaving off the hot sauce on the roasting cauliflower and just put the 1/4 c in the sauce. It was perfect for us, with a good kick of Frank’s hot sauce. We also liked the cauliflower being mostly blended small. Thanks!
veggiesdontbite says
I’m so happy you liked it Laurel!! It’s one of our favorites too! Thanks so much for your feedback.
Cynthia says
Hi Stephanie!
What if you are allergic to Nuts? Can you substitute?
Thank you
Cynthia
veggiesdontbite says
Hi Cynthia! So cashews really give this an ultimate creaminess. However if you are allergic, you can try adding a combo of more potatoes/white beans/cauliflower to make up for it!
patty clark says
The garlic is raw and cooked when the dip is baked. I added two large cloves and even after baking there was a raw garlic spiciness that I didn’t find appealing. I would try roasting the garlic next time. Overall a tasty recipe I will do again!
veggiesdontbite says
Hi Patty! We love garlic, but even then I didn’t find this overly garlicky. If you did then definitely try adding less or you could roast it as well. Glad you liked it overall!
Mary Olson says
My sister shared this recipe with me and I am so happy. We did not bake the dip and serve it hot, instead we use it cold right out of the blender! perfect veggie dip, or substitute for mayo on sandwiches. We also used it as the filling in stuffed mushrooms that we did bake and it was awesome. Very versatile.
Today I was making this and realized I am out of potato. So rather than go to the store, I experimented to see if just adding extra white beans would keep the texture or if the potato is a must have ingredient. While the texture wasn’t exactly the same, it worked in a pinch.
veggiesdontbite says
I’m so happy to hear Mary!! I love it cold as well. And good to know about the white bean sub!
Casey says
Oh my goodness. The best vegan dip and so healthy. I can’t wait to fake out my non-vegam family members with it!! Thank you for the amazing recipe.
veggiesdontbite says
Yay! I am so happy you like it!
Stephanie says
Could we do this in a crockpot??
veggiesdontbite says
Hi Stephanie! I’m sure you can! I haven’t tried it so not sure on timing, but most everything is cooked so you just need to keep checking for thickness and when it starts browning on the edges. Let me know if you try it!
Debby says
Did you try it in the crockpot? Great idea.
veggiesdontbite says
Hi Debby! I have not tried it in the crockpot but I bet it would work!