This vegan buffalo chicken dip will knock the socks off even the biggest cheese lovers. It's so creamy, none of my guests believe me that it is dairy free!
It's made with simple whole food ingredients and uses cauliflower to get that chicken dip texture! Perfect to dip chips, crackers and even veggies.
Originally published February 26, 2017.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
I am a hot sauce freak. I even make make my own homemade buffalo sauce! We use it to make all things buffalo flavored like this incredible cauliflower buffalo dip, Buffalo Wing Sliders, and Buffalo Chickpea Tacos.
Ingredients
The best part about this vegan buffalo chicken 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.
The creamy base that makes this appetizer (or snack/dinner/breakfast/anything really) go from amazing to mind blowing incredible, is achieved from a combination of specific ingredients. Each one contributes equally and all are necessary to reach ultimate buffalo dip heaven.
- Potato - gives the gooey creamy base that all dips need for ultimate texture.
- Raw 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.
- Cashew milk - my go to non dairy milk of choice for the amazing creamy texture and flavor it contributes to everything it is in. I used the Silk brand for this recipe for it's creamy flavor that shows you that you do not need to compromise when it comes to dairy free alternatives!
- Veggie broth - for this recipe I prefer one without a tomato base.
- Onion - sweet, yellow, or brown are preferred for their neutral taste.
- Garlic - fresh cloves give the absolute best flavor.
- Cauliflower - this is one of my favorite veggies. It's so versatile and the perfect chicken substitute to make this buffalo dip vegan! Plus it adds an extra dose of veggies into this amazing comfort food, but you won't even taste it!
- Hot sauce - our favorite is the Frank's brand of buffalo cayenne pepper hot sauce. Pick your favorite!
How To Make Vegan Buffalo Dip
The steps for this buffalo cauliflower dip recipe are pretty simple, all you need to do is:
- Bake cauliflower.
- Blend sauce.
- Pulse baked cauliflower into sauce.
- Pour into a baking dish.
- Bake and devour!
What to Serve with Buffalo Dip
Pair this vegan dip with any of these scoopers:
- Celery sticks
- Carrot sticks
- Tortilla chips
- Pita chips or bread
- Crusty bread
- Crackers
- Bell pepper strips
If you end up as obsessed with this vegan buffalo cauliflower dip as I am, try it spread on, mixed in, and spooned over these recipes:
Flavor Tips
- You can really adjust the level of spice in this with how much (or little) hot sauce you put into this dip. There are different types of hot sauce out there as well, so use the one that you love the most!
- If you take out some of the hot sauce, you'll need to replace it with some other liquid to maintain the texture of this. You can definitely use broth and/or cashew milk, but if you want to get creative you could try a mild salsa as well.
- Cauliflower is our favorite substitute for chicken in this buffalo dip recipe, but other good vegan options include:
- jackfruit
- store bought plant based chicken
- artichokes (make sure they're packed in water not oil)
- you can also just leave it out, but the texture will be more smooth and creamy
- Add some chopped green onions as a pretty garnish for a crunchy fresh flavor.
- 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 in order to still get a smooth consistency.
- Only need vegetarian buffalo cauliflower dip instead of vegan? Add some cheddar cheese or blue cheese on top!
Make Ahead Tips
This vegan buffalo chicken dip recipe can easily be made ahead of time. Which makes it an excellent candidate to take with you to all those holiday parties. I wouldn't make it more than a few days before you need it. You want the flavor to be nice and fresh.
- The sauce portion of this recipe can be made up to 3 days in advance.
- The best way to make this so that it tastes the best is to wait to bake it until you're ready to serve.
- Make the dip, then store it in an airtight container in the fridge until ready to bake.
- Take it out the day of, and allow it to return to room temperature before baking.
- If you plan on taking the dip along with you, bake it in a dish that has a lid to make it easier.
- And, bring it along in an Insulated Casserole Carrier to keep it nice and warm!
Storage Suggestions
- If, and I mean IF you have leftovers you can safely keep them for up to 3-5 days.
- Seal in an airtight container and keep refrigerated.
- Freezing this dip with the cauliflower is not recommended. However you can freeze the creamy base for up to 3 months.
- Reheat in the oven or microwave. Just let the baking dish come to room temp before placing in the oven so it doesn't crack.
More Easy Vegan Dip Recipes
This buffalo cauliflower dip is one of our favorite plant based dips, along with these other recipes made with whole foods:
Vegan Buffalo Chicken Dip (Using Cauliflower)
Equipment
Ingredients
- 1 head cauliflower , medium sized
- ½ cup buffalo cayenne pepper hot sauce (I like Franks brand)
Sauce:
- 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
Instructions
- 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. Drain.
- Place all sauce ingredients into a high speed blender and blend until smooth. Then pour into a large bowl. You can also pulse baked cauliflower here if you prefer smaller pieces.
- Put baked cauliflower into the bowl with the sauce and mix well.
- Pour into a square baking dish (I used an 8 x 8 inch). Or you can also use smaller baking ramekins or casserole bowls.
- 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, veggies or crackers!
Notes
- 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.
- Make sauce. Soak cashews if not using a high speed blender.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Shertie
Other options besides Cashews?
Thanks
Sophia DeSantis
Hi Shertie! Cashews are the base of what give this recipe it's creaminess and also help with texture. I have not tested it any other way so I cannot vouch for it's success and end result if altered. I know I have had other followers who are allergic to nuts try subbing the cashews with things like white beans, cauliflower, potato, sunflower seeds or a mix of these and liked the end result. But again I am not sure since I haven't tried it! If you have an allergy, I would suggest trying some of the above items and starting with small amounts and tasting and adding as you go. Let us know what you try!
Sue
we adore this and eat it/I as a casserole. I think you should rename it to Buffalo I Cauliflower Dip. Don't think calling it chicken is an asset, imho. Thanks Sophia!
Sophia DeSantis
Glad you like it Sue! I eat it with a spoon sometimes as well haha. As for the title, I used keyword research and ranking information in order for my recipes to get the best rank in google search so this is what my research showed for this recipe at this time. Hope that makes sense!
Sue
Makes sense Sophia. You are kind to explain. That is definitely your area of expertise, not mine. 😊
Sophia DeSantis
It's complicated but you need to follow Google's rules to get your recipes out there!
Sarah
So perfect! Everyone loved this recipe, even the non vegans!
Tina
Can’t wait to try this. What would you substitute for cashews? We have allergies here. Thanks!
Sophia DeSantis
Hi Tina! Oh man, bummer. Unfortunately cashews lead to the best texture and flavor so I can't vouch for any substitutes. But I have had readers make this with a combination of extra potatoes and white beans and also sometimes cauliflower. I know some people that can't use nuts have used sunflower seeds, although you'd have to play with it as the flavor of those come through. You can also experiment with tofu but I haven't used it so not sure how that would turn out. Maybe trying the silken tofu kind to add to the texture?? Let me know what you try and how you like it! I'd also suggest reading all the comments on this and perhaps my cheese sauce recipes to see what others have tried.