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    Home ▸ Vegan Appetizers

    Vegan Buffalo Chicken Dip (Using Cauliflower)

    Last modified: August 5, 2023. Originally posted: August 5, 2023 By Sophia DeSantis

    This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    A collage of buffalo sauce coated cauliflower on parchment paper, un unbaked buffalo chicken dip in a baking dish and a chip getting a bite of the baked dip from a white bowl with overlay text.
    Baked buffalo chicken dip in a white bowl with handles and a chip with dip on it coming out of the bowl.

    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.

    Hand using chip to take a bite from a bowl of baked buffalo dip.
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    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.

    Top view of a tan surface with potatoes, cauliflower, onion, hot sauce, broth, milk, beans, nuts and garlic on it.
    • 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!
    Hand holding a colorful carton of Silk brand unsweetened cashew milk.

    How To Make Vegan Buffalo Dip

    The steps for this buffalo cauliflower dip recipe are pretty simple, all you need to do is:

    1. Bake cauliflower.
    2. Blend sauce.
    3. Pulse baked cauliflower into sauce.
    4. Pour into a baking dish.
    5. Bake and devour!
    Pieces of cauliflower baked with buffalo sauce on parchment paper.
    Top view of a creamy orange dip in a blender.
    Top view of blender with chunky cauliflower in a creamy orange dip.
    Top view of a white square baking dish with buffalo chicken dip inside that hasn't been baked yet.
    White soup bowl filled with baked buffalo dip
    Chip taking a bite from a bowl of chunky buffalo dip with cauliflower pieces.

    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:

    • Vegan Chickpea Burgers
    • The Best Vegan Grilled Cheese
    • Loaded Baked Potato
    • Creamy Baked Mac and Cheese
    • Crispy Baked Oven Fries

    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:

    • Spinach artichoke dip in a white ceramic bowl with toasted bread dipping into it.
      Healthy Vegan Spinach Artichoke Dip
    • Layers of meat, cheese, chiles, salsa, guacamole, creamy sauce and garnish in a jar.
      Vegan 7 Layer Taco Dip
    • Hand dipping a tortilla chip into a bowl of guacamole
      Simple Healthy Guacamole Recipe
    • Hand dipping chip into bean dip in a turquoise bowl
      Healthy Vegan Bean Dip
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    A hand with a tortilla chip dipping into a white bowl with buffalo chicken dip in it.

    Vegan Buffalo Chicken Dip (Using Cauliflower)

    Sophia DeSantis
    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!
    5 from 29 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Appetizer, Snack
    Cuisine American
    Servings 8
    Calories 117 kcal

    Equipment

    • Blender

    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.
    Tips to prep ahead:
    • 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

    Calories: 117kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 637mgPotassium: 277mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 24.6mgCalcium: 18mgIron: 1.6mg

    Nutrition and metric information should be considered an estimate.

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    1. Kelly

      June 05, 2021 at 11:16 am

      This is been one of our favorite recipes for the last four years or so we have been plant based. We love it and non plant based guests always love it too! I found a few little tricks to make it easier. I use a bag of frozen cauliflower (bake for 10 minutes first), and I use a whole can of beans and leave out the potato. I don’t notice a difference in taste but it makes it easier to have all the ingredients on hand when I don’t have to use fresh produce!!!

      Reply
      • veggiesdontbite

        June 09, 2021 at 9:53 am

        Thank you so much Kelly! I'm so happy you like it!!

        Reply
    2. Lori Haskell

      June 04, 2021 at 5:57 pm

      This was phenomenal. I followed the recipe exactly. So good.

      Reply
      • veggiesdontbite

        June 09, 2021 at 9:53 am

        I'm so happy you liked it Lori!

        Reply
    3. Nadya

      February 11, 2021 at 1:07 pm

      Hello Sophia,
      I would like to try to make your recipe. Can this dip be frozen and used later?
      Thank you
      Nadya

      Reply
      • veggiesdontbite

        February 11, 2021 at 5:19 pm

        Hi Nadya! Yes! you can freeze it and use later. The texture will change a little. So I suggest letting it get back to room temp, then slowly warming it up and mixing quickly to get creamy again. You can also blend it again if you want.

        Reply
    4. Brie

      February 09, 2021 at 5:45 pm

      This was outstanding! I can’t get over how the dip had a gooey texture like it has cheese in it. The flavors were perfect! I’ve been looking for a substitute Buffalo chicken dip for a while and this is the one for sure. No need to look any further, saving this recipe forever! ☺️

      Reply
      • veggiesdontbite

        February 10, 2021 at 6:08 pm

        I am thrilled you loved it Brie! It's one of our favorites. Thanks for the great review!

        Reply
    5. Jessica

      February 07, 2021 at 8:05 am

      Wow. This was exactly what I was looking for. A vegan buffalo dip without vegan cheese and this hit the spot. I recommend everyone tries this!

      Reply
      • veggiesdontbite

        February 08, 2021 at 7:54 am

        I'm so happy you liked it Jessica! Thanks for the great review!

        Reply
    6. Nia

      December 31, 2020 at 9:58 am

      I planned on making this tonight. Hubby forget to get cauliflower! Do you think I can roast additional potatoes to make up for the missing cauliflower? Also,what brands of canned white beans do you prefer?

      Reply
      • veggiesdontbite

        January 03, 2021 at 8:15 pm

        Hi Nia! Sorry but I was away from work. This dip is cauliflower based so if you don't use them it won't be the same and it won't have the same texture. You'll still get a creamy buffalo type sauce but it will be thinner and smoother. I use many different brands of white beans, but I love Cadia!

        Reply
    7. Vanessa

      October 07, 2020 at 11:38 am

      Thanks for sharing! Does it keep long?

      Reply
      • veggiesdontbite

        October 08, 2020 at 5:20 pm

        Hi Vanessa!! I'd say no longer than 5-7 days.

        Reply
    8. Suzanne

      October 07, 2020 at 11:37 am

      This looks so good! What a simple way to stay vegan and still get your snack fix!

      Reply
      • veggiesdontbite

        October 08, 2020 at 5:20 pm

        Awe thanks Suzanne!!

        Reply
    9. Donna

      August 23, 2020 at 10:51 am

      I love buffalo chicken dip. Being vegetarian this looks like a great alternative. I am wondering if you drain the potatoes and onion before adding to the sauce? It is not specified I the recipe?

      Reply
      • veggiesdontbite

        August 24, 2020 at 8:29 am

        Hi Donna! Yes, you drain them. I added that to the directions to avoid confusion Let me know what you think!

        Reply
    10. SB

      July 17, 2020 at 9:31 pm

      I have the TJs habanero hot sauce instead of the buffalo sauce. Considering it is a lot hotter, how would you recommend making adjustments to the recipe?

      Reply
      • veggiesdontbite

        July 20, 2020 at 11:36 am

        Hi! You can use another hot sauce if you like! I'm not sure how you'd adjust it as I don't know how hot it is in comparison but you can try using some water instead. You'd want the liquid ratio the same to get the same texture.

        Reply
    11. Kim

      June 19, 2020 at 5:08 pm

      I have made this a couple times for parties and nobody can believe it's vegan. It's so good! And the best part is... you don't feel terrible after you eat it like with the cheesy kind. Thank you!

      Reply
      • veggiesdontbite

        June 22, 2020 at 8:36 am

        I'm so happy you liked it! Thank you so much for the great review!

        Reply
    12. Alex

      April 11, 2020 at 11:18 am

      Maaaaaaaaan, Sophia, that recipe is DIVINE! We literally licked the casserole!
      Lack of cauliflower made me try it with potatoes and it was superduperlicious (refused to think about the calories and IT WAS WORTH IT, DUH!).
      Thank you so much for this recipe, this will be my favorite comfort food from this day on.

      Reply
      • veggiesdontbite

        April 11, 2020 at 9:36 pm

        I am so happy you liked it!!! And calories are the last thing you should think about when you are enjoying good food! Thank you so much for the great review!

        Reply
    13. Doug

      February 02, 2020 at 1:56 pm

      This recipe is outstanding and very easy to make. We can't stop eating it. It's definitely a keeper.

      Reply
      • veggiesdontbite

        February 03, 2020 at 10:03 am

        Yay! I am so happy you liked it Doug!! Thank you so much for the great review!

        Reply
    14. Kristin

      February 02, 2020 at 1:22 pm

      I made this today and was a little worried that my meat eating husband and son wouldn't like it, but they LOVED it!!! Thank you, great recipe!

      Reply
      • veggiesdontbite

        February 03, 2020 at 10:01 am

        Hi Kristin! I am so happy you all loved it!! Makes my day!

        Reply
    15. Megan Schnell

      February 02, 2020 at 8:12 am

      Can you use oat milk???

      Reply
      • veggiesdontbite

        February 03, 2020 at 9:55 am

        Hi Megan! You can use any milk you prefer, just keep in mind that the flavor may change slightly since oat milk has a different flavor than almond or cashew.

        Reply
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