Vegan Buffalo Chicken Dip (Using Cauliflower)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Introducing the ultimate comfort food – my vegan buffalo chicken dip! This cheesy, creamy dip is loaded with flavor and is completely dairy-free, made from simple whole food ingredients. Using cauliflower gives it that classic chicken dip texture, perfect for scooping up with chips, crackers, or veggies. Serve it at your next party, bbq, or potluck – your guests won’t even believe it’s vegan!
I am a huge lover of hot sauce! It adds such bold, dynamic flavor to anything you put it on!
The best part about this vegan buffalo dip recipe is that it can stand up to any dairy based equivalent. My love for creating dairy-free alternatives for popular classics 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 like nutty cashews and creamy potato. Each one contributes equally and all are necessary to reach ultimate buffalo dip heaven.
And if you’re looking for more vegan dips, be sure to also check out my vegan spinach artichoke dip, which is another plant-based take on a comfort-food classic!
👩🏽🍳 Why I Love This Recipe
Anytime I whip up a batch of this vegan buffalo chicken dip with cauliflower, my whole family goes wild for it! I have mastered the perfect recipe that results in a dip with creamy texture, packed with flavor and the right consistency every time. And, it’s way healthier than the store-bought stuff, with a fresh taste thanks to all the wholesome ingredients.
My favorite thing about this plant-based buffalo dip is its versatility! I’ll use it as a dip, spread it on sandwiches or wraps, and even mix it into pasta or salads – the possibilities are endless. I personally love this dip most when I keep it simple, pairing with colorful veggie sticks and crunchy chips.
Plus, this dip can accommodate all sorts of dietary needs. Whether you’re vegan, gluten-free, or just love good food, this recipe is for you! I promise, you won’t even miss the dairy or the typical chicken. And I love that I can sneak in some extra veggies and fiber!
Next time you’re in the mood for something quick, delicious, and subtly spicy, give this vegan cauliflower buffalo dip a try. Whether you need an easy party appetizer or healthier snack to munch on at home, this will be your new go-to. I already know you’ll love it just as much as I do!
🥘 Ingredients
My vegan buffalo chicken dip recipe uses simple ingredients you can easily find at your local grocery store. Here is what you need:
Potato: I use potatoes to get that gooey, creamy base that this non-dairy buffalo chicken dip needs for the best 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: Another one of my secret ways to make things creamy without using dairy! These protein packed powerhouses help contribute to the creamy nature of this dip while 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. When paired with the cashews, potatoes, and white beans it makes the richest base for this buffalo sauce, proving that you do not need to compromise when it comes to dairy free alternatives!
Veggie Broth: For this vegan chicken wing dip I prefer a vegetable broth without a tomato base. Water can be used here in a pinch, but you won’t get as much flavor.
Onion & Garlic: I use sweet or yellow onions for their neutral taste. Fresh cloves of garlic give the absolute best flavor, but you can use garlic powder or pre-peeled if needed.
Cauliflower: This is one of my favorite veggies. It’s so versatile and makes 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: My favorite has been the Frank’s brand of buffalo cayenne pepper hot sauce, but there are so many great options out there now. Primal Kitchen or really any other brand of hot sauce would work! It’s just personal preference!
🔪 How To Make Vegan Buffalo Dip
The steps for my vegan buffalo cauliflower dip recipe are pretty simple! Follow along, and I’ll show you how to master this recipe:
Preheat & Prep Cauliflower: First, I preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius. Then I’ll chop the cauliflower and mix with ½ cup hot sauce until fully coated. Finally, I’ll spread it out on a parchment lined cookie sheet.
Bake Cauliflower: I bake the cauliflower for 20 minutes until slightly crisp. After baking it should be about 3 cups of cauliflower (easier to measure after baking as it is softer and fits into a measuring cup easier). At that point I lower the oven temp to 350 degrees Fahrenheit / 180 degrees Celsius for later.
Prepare Sauce: I cook the potato and onion by boiling until soft, and then drain it. Once drained, I place all the sauce ingredients into a high speed blender and blend until smooth.
Combine & Transfer: I pour the mixture from the blender into a large bowl. You can also pulse the baked cauliflower at this point 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 Dip: Bake the dip 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.
Serve: I love to enjoy this dip nice and warm with tortilla chips, celery, veggies or crackers!
💭 Expert Tips
My #1 Secret Tip for this recipe is to make sure you use a high speed blender for ultimate creaminess.
To get that super creamy texture for this dip you need a high-speed blender, like a Vitamix. This will help to incorporate the raw cashews, along with the potatoes and white beans, into a thick, smooth base. Do not use a food processor, your dip won’t get smooth enough.
If you want to elevate the overall consistency of the sauce even more, I find that soaking the cashews in warm water for 20 minutes or so really makes a difference!
Additionally, if you’re not using a high speed blender, I recommend soaking the cashews overnight or boiling them for 20-25 minutes to soften them. Alternatively, you can use a coffee or spice grinder to grind them while they’re dry (not soaking) into a very fine powder. This will provide a nice and creamy consistency for the dip.
Other Tips To Keep In Mind:
- Don’t Overcrowd: Spread the cauliflower florets out on a baking sheet in a single layer. This allows for maximum browning and crisping.
- Avoid Overcooking: Keep an eye on the cauliflower while it bakes to prevent it from burning or becoming too crispy. Cooking time will vary based on the size of the florets and appliance used.
- Making For Parties: This vegan buffalo chicken dip recipe can easily be made in advance, which makes it an excellent candidate to take with you to bbqs, potlucks, and even 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!
- Make Your Own Cashew Milk: If you want to make the dip extra fresh and healthy feel free to make homemade cashew milk. Combine 1 cup of raw cashews, soaked overnight with 4 cups of water, blending in a high-speed blender until creamy and smooth. For best results, strain the liquid with a fine mesh strainer or cheesecloth.
📖 Variations
Other Vegan Swaps: Cauliflower is my favorite substitute for chicken in this buffalo dip recipe, but other good vegan options include jackfruit, store bought plant based chicken, or 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.
Spiciness: You can really adjust the level of spice in this with how much (or little) hot sauce you put into this dip. Frank’s red hot sauce is my go-to, but use the one that you love the most! Feel free to add in black pepper or crushed red pepper for a more layered level of spice. Note: If you take out some of the hot sauce, you’ll need to replace it with some other liquid to maintain the texture of my dip. You can definitely use broth and/or cashew milk, but if you want to get creative you could try a mild salsa as well.
Garnish: Feel free to add some diced green onions or fresh parsley on top as a garnish for extra texture and flavor!
Add Cheese: Only need vegetarian buffalo chicken dip instead of vegan? Add some cheddar cheese or blue cheese on top! You could also keep this vegan and add vegan cheddar cheese or vegan parmesan instead.
🍽 Serving Suggestions
Whether it’s game day or a quiet night at home with the family, pair my vegan cauliflower dip with any of these scoopers:
- Celery sticks
- Carrot sticks
- Air fryer 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:
🫙 Storage Instructions
Make Ahead: The sauce portion of this recipe can be made up to 3 days in advance. For the best taste, I recommend waiting 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. Allow it to return to room temperature before baking.
Fridge: 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.
Freezer: I do not recommend freezing this dip with the cauliflower as it will compromise the texture. However, you can freeze the creamy base for up to 3 months.
Reheat: I usually reheat leftovers in the oven or microwave until warmed through. Just let the baking dish come to room temp before placing in the oven so it doesn’t crack.
❓Recipe FAQs
Can I use frozen cauliflower?
Yes, you can! I do recommend fresh cauliflower since it retains less water, but frozen cauliflower will still work. Just make sure to thaw it completely and pat it with some paper towels to absorb the excess water before coating them in the batter and baking.
How do I ensure the dip is not too thick or thin?
If you follow my recipe precisely, you should achieve the perfect consistency. However, there are a few factors that could cause the dip to become too thick or too thin:
* Be sure to prepare the cashews accordingly, depending on if you plan to use a regular blender or high-speed blender.
* Additionally, make sure that the potatoes are fully softened in the water before blending.
* Ensure the cauliflower is roasted and not overcooked, as overcooked cauliflower releases more moisture and will make your dip thinner.
* You can also let the dip cool a little after baking to solidify any excess liquids.
How do I make sure my cauliflower turns out crispy and not mushy after roasting?
Ensure the cauliflower is dry before roasting, use enough oil, and spread the florets out on the baking sheet so they aren’t touching. Roast at a high temperature (around 450°F) until golden and crispy.
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📋 Recipe Card
Vegan Buffalo Chicken Dip (Using Cauliflower)
My vegan buffalo chicken dip made with cauliflower is cheesy, rich, creamy and packed with flavor. It's a vegan appetizer made with simple whole food ingredients!
Servings: 8
Calories: 117kcal
Ingredients
For The Cauliflower
- 1 head cauliflower , medium sized
- ½ cup buffalo cayenne pepper hot sauce (I like Franks brand)
For The 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 almond milk would also work
- 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
- salt to taste
Equipment
Instructions
Roast Cauliflower
- 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.
- Spread the cauliflower florets out on a baking sheet in a single layer. This allows for maximum browning and crisping.
- Keep an eye on the cauliflower while it bakes to prevent it from burning or becoming too crispy. Cooking time will vary based on the size of the florets and appliance used.
- Make Your Own Cashew Milk: If you want to make the dip extra fresh and healthy feel free to make homemade cashew milk. Combine 1 cup of raw cashews, soaked overnight with 4 cups of water, blending in a high-speed blender until creamy and smooth. For best results, strain the liquid with a fine mesh strainer or cheesecloth.
Nutrition
Calories: 117kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g
How would this dip be cold? I need to travel and arrive with a side dish/app to share.
Hi Christina! Honestly I’ve never served it cold. My only concern is that it would get like, clumpy and wouldn’t be as creamy cold. But you could certainly try it – if you do let me know how it is cold! Thanks!
I applaud you for developing such a great recipe. It was just perfect, and I wouldn’t have guessed it was cheeseless. Delicious and great texture too!
Thank you so much Ieva!
I loved the texture and the flavor was out of this world
Awesome, great to hear, thanks Kim!
This was so crazy good and I loved every single bite.
Yay! Thanks Chenee!
The spicy, tangy flavor combined with the creamy texture made it a hit at our family gathering. It’s the perfect guilt-free appetizer that even my non-vegan friends couldn’t get enough of!
Awesome! Thanks Gianne!