Creamy Vegan Buffalo Dip

Okay, this may be one of the best dips I have created. I make it often and enjoy it each and every time.

If you are someone who cut out meat a long time ago, you know the struggle when going to a picnic or a party. There are always meat-filled dips everywhere. Rarely will you find a dip for yourself. That is, other than the veggie tray.

This vegan buffalo chicken dip is perfect for anyone who is transitioning from a meat-eater to vegetarian, a vegetarian to vegan, or just anyone who loves a spicy, creamy dip.

Easy & Quick - You do not need to be kitchen savvy to make this recipe. Being a lazy vegan recipe creator, I never want to bring you a recipe in which you need to work hours at in the kitchen.

This dip required minimum effort. In fact, the only laborious part is chopping the cauliflower!

Crowd Pleaser- I have made this vegan buffalo chicken dip for multiple people now, and everyone loves it. In fact, it is the most popular dip recipe on my blog. Meat eaters and vegans all love the taste.

Easy To Transport- This dip is very easy to transport, as it stays sturdy in its casserole dish. You can easily bring it to any picnic, holiday gathering, or sports watch parties.

Versatile - If you like things spicier, you are welcome to use a hotter buffalo sauce. Enjoy a more mellow flavor? Use a mellow buffalo sauce. You can tailor it to your personal preference.

To make this vegan buffalo chicken dip, you will need: cauliflower; vegan cream cheese; cheddar (vegan); vegan mayo; chives (optional); hot sauce; buffalo sauce; garlic salt; black pepper; and olive oil.

Step 1: Cut your cauliflower into small, bite-size pieces. Approximately the size of half of a strawberry. The smaller the better.

Place your cauliflower on a baking sheet then drizzle it with oil. Bake for 20 minutes, until the cauliflower, is lightly charred and softened.

Step 2: While the cauliflower is baking, you will want to mix your dip. Do this by mixing ½ cup of vegan cheddar cheese with the vegan cream cheese, mayo, chives, hot sauce, buffalo sauce, salt, and pepper in a large mixing bowl.

Step 3: Mix until all ingredients are well combined.

Step 4: Once the cauliflower is done baking, pour it into the mixing bowl.

Step 5: Fold the cauliflower into the rest of the dip. Do this by using a spatula to lift the cauliflower into the dip, turning the cauliflower over so it can be combined.

Step 6: Pour the vegan buffalo dip into a casserole dish (24 oz) and smooth it out to an even level. Sprinkle the additional ½ cup of vegan cheddar on top of it.

Cook for 20 minutes or until the mixture begins to bubble.

Store this vegan buffalo dip in an air-tight container in the fridge for up to 3 days. Gently reheat it in the oven at the same temperature (425 degrees F) for approx 5-8 minutes or until you see the mixture begin to bubble.

Be sure to cut your cauliflower into small bites. If you do not, the cauliflower will be too large to get onto your chip, nor will they bake well.

Do not crowd your tray when baking the cauliflower. If it is overcrowded, then you will not have crispy, crunchy cauliflower bites.

You can also toss this vegan buffalo dip in some pasta and make an amazing buffalo mac and cheese with it. I do, however, have a buffalo mac and cheese recipe if you prefer that as well.

Thinking of what to pair this dip with?

Well, I recommend tortilla chips of course. However, this dip is also incredible with celery, carrots, pita chips, and just about anything! No judgment for eating it with a spoon out of the bowl.

Be sure your buffalo sauce is vegan! Many vegan buffalo sauces have non-vegan butter in them. A popular vegan buffalo sauce is The New Primal. Frank’s is also vegan.

If you prefer to make your own, see my buffalo sauce here.

Your cheese may not melt. Not all vegan cheese melts, and that is OK. In my experience, Vevan and Myokos work the best for melting purposes.

If you do want it to melt a little more, you can put the broiler on for 1-2 minutes. Just watch it carefully, as it will burn.

Yes, it is easily cooked in a cast-iron skillet. The cook time will stay the same.

Yes, you can! It tastes great cold, as the buffalo spice is somewhat cooled down.

Yes, just make sure to roast your cauliflower beforehand still! I recommend setting it on low for 1-2 hours (or until the cheese begins to melt)

This vegan jalapeno popper dip will not disappoint you! Especially if you love spice.

Looking for a more mellow and no-bake dip? Try my Rosemary Lemon Hummus.

Perhaps you want something on the sweeter side. Try these sweet and savory Zucchini Muffins by my friend Gabby at Cookie Dough Dairies.