This vegan buffalo dip is the perfect party food! It uses cauliflower and smashed chickpeas to replace chicken, cashews to make it creamy, buffalo sauce, and vegan cheese on top! Its a lot healthier than the traditional recipe but is just as tasty!
ingredients for vegan buffalo dip
- 1 cup raw cashews (can sub sunflower seeds)
- 1 cup plain unsweetened plant milk (I use TJ’s unsweetened soy, oatmilk also works well)
- juice of 1 lemon
- 2 cloves garlic
- pinch of salt (don’t need too much, the buffalo sauce is pretty salty)
- one head cauliflower cut into florets
- 1 can chickpeas drained and rinsed
- 1 1/4 cups buffalo sauce
- 2 tbsp Tapatio hot sauce or more to taste (to make it more spicy)
- 1 cup vegan cheese shreds, plus 1 more cup for topping
- chips, crackers, bread or veggies for serving
how to make it
Preheat oven to 375 degrees. First, make vegan cream sauce. Add cashews, milk, lemon, garlic and salt to a blender, blend on high until completely smooth. Set aside.
Next boil cauliflower florets until fork tender- about 6-7 minutes. Drain and set aside.
Next in a small bowl mash the chickpeas with a fork. They don’t have to be complete mush, just break them apart a little. Set aside.
Lastly combine all the ingredients in a large mixing bowl – the cashew cream, cauliflower, chickpeas, 1 cup vegan cheese and hot sauces. Mix well and break apart the cauliflower into smaller pieces as you stir. Pour mixture into 13x 9 baking dish. Top with remaining cheese. Bake for 25 minutes. Serve warm with chips, bread, carrot slices, or cucumber slices.
For more vegan party recipes try out my vegan spinach dip next!
Check out my youtube video to see how to make this vegan buffalo dip HERE
Buffalo Cauliflower Dip
Equipment
- Blender
Ingredients
- 1 cup raw cashews can sub sunflower seeds
- 1 cup plain unsweetened plant milk I use TJ's unsweetened soy
- 1 lemon juiced
- 2 cloves garlic
- pinch of salt
- 1 head cauliflower cut into florets
- 1 can chickpeas drained and rinsed
- 1 1/4 cups buffalo sauce
- 2 tbsp Tapatio hot sauce or more to taste
- 2 cups vegan shredded cheese I love TJ's mozzarella
Instructions
- 1. Preheat oven to 375 degrees. First, make vegan cream sauce. Add cashews, milk, lemon, garlic and salt to a blender, blend on high until completely smooth. Set aside.
- 2. Bring large pot of water to a boil. Add in cauliflower florets and boil until fork tender- about 6-7 minutes. I like mine to break apart into little bits so I boil it for about 10 minutes. Drain and set aside.
- 3. In a small bowl mash the chickpeas with a fork. They don't have to be complete mush, just break them apart a little. Set aside.
- 4. In a large mixing bowl combine cashew cream, cauliflower, chickpeas, 1 cup (or more to make it extra cheesey) vegan cheese and hot sauces. Mix well and break apart the cauliflower into smaller pieces as you stir. Pour mixture into 13x 9 baking dish. Top with remaining cheese. Bake for 25 minutes. Serve warm with chips, bread, carrot slices, or cucumber slices.
