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.
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
- 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
- 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:
- 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!
- 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
- 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.
- 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!
- 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.