Vegan Buffalo Chicken Dip

4.60 from 37 votes

Game day snacks give me a chance to really have some fun in the kitchen, and this vegan buffalo chicken dip is the most anticipated dish. I use cauliflower, cashews, and buffalo sauce to create a creamy, spicy dip that does a great job at mimicking traditional recipes, while remaining fully plant-based. This dip is ready in just 1 hour and is perfect for sharing, but I would not blame you if you wanted it all to yourself.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Snack

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 117kcal

Author: Anjali Shah

Equipment

Regular Blender

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

US Customary - Metric

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

My #1 Secret Tip for this vegan buffalo chicken dip recipe is to roast the cauliflower until it has light browning on the edges before mixing it into the sauce. This step is crucial to developing a slightly caramelized flavor on the cauliflower, and also removes excess moisture. By doing this, I ensure that the dip has a creamy texture instead of turning soft and watery.
Cut evenly: I keep the cauliflower pieces similar in size so they cook at the same rate, and have a uniform texture throughout the dip.
Blend fully: I keep blending the sauce until completely smooth, ensuring no grainy texture from the cashews or beans.
Do not rush the bake: Giving this dip enough time in the oven for the top to set slightly helps the dip hold its shape when scooped.
Let it rest: Before serving, I give the dip a few minutes to rest and thicken up.

Nutrition