Vegan Buffalo Chicken Dip (Using Cauliflower)

4.60 from 37 votes

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!

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

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