Vegan buffalo chicken dip made with cauliflower is cheesy, rich, creamy and packed with flavor. A vegan appetizer made with simple whole food ingredients!
This buffalo wing dip uses cauliflower to get that chicken dip texture! Perfect to dip chips, crackers and even veggies. None of my guests believe me that it is dairy free!
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 dairy-free alternatives for popular dairy based dishes is strong! Showing that they can taste just as good, and even better, is always my goal.
Many buffalo cauliflower dips use vegan cream cheese as a base. However, 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 shredded 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 the cauliflower.
- Blend the sauce.
- Pulse the baked cauliflower into the sauce.
- Pour the mixture into a baking dish.
- Bake and devour!
What to Serve with Buffalo Chicken Dip
Whether it's game day or a quiet night at home with the family, 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 chicken 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!
How to Make Buffalo Dip Ahead of Time
This vegan buffalo chicken dip recipe can easily be made in advance, 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 vegan 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.
Kaiti
Hello. Curious about the texture of the cauliflower in this recipe. Many buffalo cauliflower recipes I’ve tried have led to mushy cauliflower. Not my fav.
After roasting and baking in the dip, how’s the cauliflower stand up? Does it still have a good texture or do you think stirring it in halfway through the dip baking time would allow for less mush potential?
veggiesdontbite
Hi Kaiti! I totally get your issue with mushiness...so for my recipe, I roast the cauliflower BEFORE baking the dip which helps release the water that often leads to mushy cauliflower. I don't think it would make a difference to store part way through. If you roast it like the recipe says, it should stay pretty good texture. I am not a fan of mushy things and I have never thought of this dip as a mushy dip. The thick creaminess of the dip is really the main texture profile you feel!
Amanda
Hi! I am super excited to make this recipe today for a super bowl party! What type of onion do you use for the recipe? White? Yellow? Does It matter?
veggiesdontbite
Oh yay!!! I use a yellow or sweet onion. Hope you love it!!
Amanda
This dip is amazing!!!! So happy to have found your recipe! I cannot eat dairy due to an allergy and have missed buffalo dip!
veggiesdontbite
Oh yay!!! So happy you love it as much as we do!!
Heather
Hi! I’m making this for a super bowl party at work and was wondering about how much it makes. I’m trying to decide whether I should double the recipe or not. Can’t wait to try this!
veggiesdontbite
Hi Heather! You put it into an 8 x 8 square baking dish. I would say that if you're having more than 10 people you should double it. Really though, my family can eat this all hands down....so you may want to anyway. LOL!
Cait
Sorry, I may be confused reading this recipe. Am I really boiling th Potato and onion together?
Also, am I putting the potato and beans into the blender too so the only chunky party in the dip is the cauliflower?
veggiesdontbite
Hi Cait! Yep. Just boil it (or you can microwave or whatever, it just needs to be cooked). For me, I throw them into a pot with water early in the day and let it cook while I do other things.
Cait
Ok! Also, am I putting the potato and beans into the blender too so the only chunky party in the dip is the cauliflower?
veggiesdontbite
Exactly!! Blend it all up creamy smooth, then pulse in the cauliflower to get some chunks!
Susan
The instructions don’t mention pulsing in the cauliflower. Do you suggest we do that vs adding the cauliflower to the bowl and pouring the sauce over it per the instructions? Excited to try this recipe.
veggiesdontbite
Hi Susan! I say to chop the cauliflower up top before baking so no need to pulse. Although I did add that you can if you want it to be in smaller pieces! Let me know how it goes!
Lizzy
Great dip! I'm a cauliflower and garlic fan, so I used 5 cloves of finely diced garlic and added 4 sticks of celery for extra crunch. Amazing!
veggiesdontbite
Thank you so much Lizzy!! So happy you liked it. Yes on the extra garlic and love the idea of the celery for crunch!
Sheri
Thank you so much for this recipe!! Made it tonight and it is delishious!! My only change was to cut the hot sauce with a locally made tomato base marinade. Just didn't want it quite so Spivey. Really turned out great!!!
veggiesdontbite
Oh yay! So happy you guys liked it! I love your addition to try and bring down the spice. It's actually not really that spicy even with the buffalo sauce, my husband is a huge wimp and he loves it. But good to know it's still great with the tomato marinade! Happy holidays!
MaryAlice
If I don't have white beans van I use more cashews as a sunstitute?
veggiesdontbite
Hi! Yes, you absolutely can. You can also sub some more cooked potato. I’d do half potato half cashews!
Nicole
I am allergic to tree nuts, do you have any other recommendations for what to use instead?
veggiesdontbite
Hi Nicole! The cashews here really are the base of the great creamy flavor. So whatever sub you make it will definitely change that. However, my recommendation if you want to try this, I would experiment with adding more white beans, potato or even roasting more cauliflower and blending that in before you add the roasted cauliflower and pulse like the recipe says. So essentially you'd be trying to get some creaminess back from pureed cauliflower, if that makes sense. I would maybe try and extra 1/2 to 3/4 cup cauliflower. Then maybe up the potato by another 1/4 cup? This is only a guess but the buffalo sauce flavor will still be great! Let me know what you do and what works out!
emily
I barely got a bite in my meat eating family! They didn't believe how I made it! One tip readers--use Franks Red Hot. I thought I could sub with my Cholula Chipotle and I was dead wrong!!!! Absolutely delicious! Making again for a BBQ on Friday!
veggiesdontbite
AH!!!! So so happy to hear this! I totally agree on the Franks, that's all I use! I didn't want to confuse people by saying Franks but I think I'll go add it in parenthesis now! Thanks so much for this great review!
Lindsey
Thanks you for this recipe! I made a few changes but it was absolutely delicious and a great appetizer to bring around non-vegans! The subs I made were more cashews (soaked) instead of white beans, soy milk instead of broth/almond milk, and I roasted the garlic (just put it on the edge of the cauliflower pan. Will definitely make again and I have printed a few of your other recipes too that I can't wait to try! thanks!!
veggiesdontbite
So glad you liked it Lindsey! I served it to non vegans this weekend and they almost licked the bowl. LOL! Let me know if you try anything else! Thanks for being a reader!
Kat
Do you think any part of this/all of it can be done the night before? We have a party we would love to serve it on Thursday but people are coming over only an hour after we get home from work so any prep we can get out of the way will help!
veggiesdontbite
Absolutely! I made the dip part days before, then roasted the cauliflower the night before. You can make the whole thing the night before for sure. Of course fresh is always best but reheating it works well too. I'd maybe make it a little runnier than it calls for because it will thicken a lot in the fridge so that when you reheat it the next day it won't be too thick.
Sue
Sophia, I've been eyeing this recipe for a while now, I'd like to make it for Passover (no legumes). Think it would work with all potato and no white beans? Thanks.
veggiesdontbite
Hi Sue!! Awesome!! It will definitely work without the white beans. I would add half extra potatoes and half extra cashews just so it doesn't taste too potato like. So do 1 1/4 cups total for each. Let me know how it works!
Sue
Thanks Sophia! I served it last night and your suggested sub for the beans was spot on! Keep up the good work; it is appreciated. 🙂
veggiesdontbite
So happy to hear!! Happy Passover!
Alicia N.
Hi! I made this tonight for an appetizer to share for a party we went too. Umm it was finished before the night was over and there were less then 10 people there lol. I highly recommend this dip!!! I did have to use dry roasted unsalted cashews because after two store stops neither had raw, I also didn't soak them but used the coffee grinder method and it worked perfectly. I add an extra 1/2 C of buffalo sauce because I like to have the heat turned up a little. I also used almond milk because that's what I keep on hand. People, if you're questioning if you should make it the answer is YES! I'll be making it again in the near future.
veggiesdontbite
Yay! I'm so happy to hear you're as addicted to me!! Thank you so much for letting me know!
Laura
Curious if you think this dip would work in a crockpot?
veggiesdontbite
Hi Laura! You could try doing it in a crockpot for sure. But the texture may come out a bit different, it wouldn't get that nice baked exterior. I would still recommend roasting the cauliflower first though because in contributes to the flavor and also if you put it raw into the crockpot it would be more watery. Let me know if you try!
Renee
Sounds wonderful - can't wait to try. I'm trying to watch my calories and it would be great if you could also include calories and nutrients. Thanks so much.
veggiesdontbite
Hi Renee! Thanks so much! I don't post nutrition info on my recipes for multiple reasons. One, this website is an extension/peek into my life here with my family and we don't look at numbers as far as calories, fat, carbs, etc go. We simply eat a well balanced whole food plant based diet with treats from time to time. Also, I find that there is variance with nutrition info depending on what online tool you use and I am not comfortable with that. It takes quite a bit of extra time to create, photo and post all these recipes and to have to add even more time to research the nutrition info and which one is the most accurate is just time I don't have. If I ever find a tool that auto imports my recipes and calculates it all for me I will definitely start posting that, but for now I am doing without. But you are welcome to check it out yourself, I have heard of myfitnesspal.com and caloriecount.com and they both do nutritional info, but as I said I don't use them so am not sure what is best! I can tell you though that IF you were going to eat a creamy buffalo dip, this one is significantly less in calories than the original full of cream cheese and non vegan versions because I replaced much of that fat with white beans and potato. Thanks again for being here! And I have many recipes on the site that would be low in calories overall!