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 so much healthier than the traditional version! 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! I use it to make all things buffalo flavored like this incredible vegan buffalo chicken 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 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 in this vegan buffalo chicken dip! 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 Chicken Dip
The steps for this 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 baked 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 as I am, try it spread on, mixed in, and spooned over these recipes:
- Vegan Chickpea Burgers
- The Best Vegan Grilled Cheese
- Loaded Baked Potato
- Creamy Baked Mac and Cheese
- Crispy Baked Oven Fries
Flavor Suggestions
- 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.
Make Ahead Tips
This 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 Vegan Dip Recipes
This buffalo cauliflower dip is one of our favorite plant based dips, along with these other recipes made with whole foods:
- Healthy Vegan Spinach Artichoke Dip
- Vegan 7 Layer Dip
- Healthy Vegan Bean Dip
- Vegan Mexican Chili Cheese Dip
- Easy Vegan Nacho Cheese Sauce
- Homemade Vegan Ranch Dressing
- Fully Loaded Guacamole
- Vegan Cheese Fondue
- Mexican White Cheese Dip
Easy Vegan Buffalo Chicken Dip
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.
Candace
I’m making this for the super bowl tomorrow for my “non dairy peeps.” I just tasted it and this recipe is super amaaaaazing!!! I know my friends are gonna love it!
veggiesdontbite
Hi Candace!! Thank you so much for the great review! I'm so happy you liked it and I hope everyone else did as well!
Bev
I bought the ingredients to make this ! Sounds excellent! One thing I wish you would call it Spicy Buffalo Cauliflower Dip, why chicken? That is something we don’t eat and I’m sure you don’t either! Just a suggestion!
Renee
Thank you, Sophia. Another delicious go to recipe. 🤗😋
veggiesdontbite
Yay! So happy you like it! Thanks for the great review!
Terri
Hi. I was wondering if you can use cooked riced cauliflower??
veggiesdontbite
Hi Terri! You definitely can but you won't get the same texture or deep flavor from the roasted cauliflower since you roast it with some buffalo sauce. But it will work!
TheresaS
Could you substitute jack fruit for a more chicken-like texture? My husband is interested in dabbling in more veg based dishes and want to ease him in with tasty treats. 🙂 And also try to skip it in to a regular party. Thanks!
veggiesdontbite
Hi Theresa!! So happy to hear the hubby is interested. I swear if he liked buffalo dip he will love this. My dad swore up and down this had dairy at Christmas! LOL You can use jackfruit but in my opinion it isn't the best texture, it is too mushy for me. I only like it when I bake it to dry it out then add it to things. But give it a shot and let me know how it goes!
Amber
I literally just thought that same thing
veggiesdontbite
Hi Amber! Give it a try if you want! As I told Theresa it won't have the same texture as chicken since I find jackfruit to be too soft but let me know if you try it!
Janis
Same here on the jackfruit! I bought some thinking I would use it, and kind of want to. What do you think about roasting jackfruit and cauliflower together (with the garlic maybe too as someone else suggested)- then maybe it won't be too soft?
veggiesdontbite
I would try roasting for sure!! Let me know how it goes!
Ashley
AMAZING! I don't think I've ever commented on a recipe before. Was feeling 'naughty' on NYE and made this up. I was intrigued by the idea of beans and potato and cauliflower - it works! My carnivorous teenager inhaled it as well. Printed and in my binder of recipes. Cannot thank you enough! One small question- how would this freeze? Any experience with this? No worries, if not, I'll give it a try since I'll be the sole one pigging out on it! Thank you!
veggiesdontbite
I am so happy you liked it Ashley!! And so did others. Thank you so much for the great review! I freeze this all the time. The only thing to remember is that the texture will defrost a little weird, but when you heat it up and give it a quick mix, it will get creamy smooth again. Let me know if you try it!
Courtney
Can you make this ahead of time, refrigerate it overnight, and then bake it the following day? Will it still turn out okay? If so, should I increase cooking time? Thanks!
veggiesdontbite
Hi Courtney! Yes, you can definitely make this ahead of time and put it in the fridge. I would take it out of the fridge a few hours before you want to bake it to allow it to get to room temperature. Then bake as normal. Keep an eye on it but it shouldn't need anything different.
Crystal
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
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
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
Hi Jolisha! Yes! I use canned. I update the recipe to make it more clear!
Laurel
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
I'm so happy you liked it Laurel!! It's one of our favorites too! Thanks so much for your feedback.
Cynthia
Hi Stephanie!
What if you are allergic to Nuts? Can you substitute?
Thank you
Cynthia
veggiesdontbite
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
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
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
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
I'm so happy to hear Mary!! I love it cold as well. And good to know about the white bean sub!
Casey
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
Yay! I am so happy you like it!
Stephanie
Could we do this in a crockpot??
veggiesdontbite
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
Did you try it in the crockpot? Great idea.
veggiesdontbite
Hi Debby! I have not tried it in the crockpot but I bet it would work!