RECIPE: Buffalo Cauliflower Dip

As a plant-based food blogger, I’ve whipped up more dairy-free dips and sauces than I can count, but this one is a game day MVP. My Buffalo Cauliflower Dip is a spicy, tangy spin on my all-time favorite vegan queso, and it couldn’t be easier to make. You simply toss everything into a blender, and minutes later, you’ve got a creamy, flavor-packed crowd-pleaser that even the biggest cheese lovers will devour.

Why I Love This Recipe

Ready in less than 30 minutes, this quick dip serves a crowd and is packed with flavor. It can be made dairy-free, but you’d never know the difference. Creamy cashews and nutritional yeast give it umami depth, while buffalo sauce and smoked paprika give it a subtle heat and smokiness.

Ingredients

• Cauliflower: Steamed cauliflower makes a tender, creamy base.
• Yellow onion and garlic cloves: Sautéed onion and garlic add a savory, aromatic taste.
• Cannellini beans: White beans add heartiness and enhance the smooth, creamy texture.
• Cashews: When soaked for an hour, cashews become creamy and impart a rich, umami flavor.
• Hot sauce: Like Frank’s RedHot.
• Milk: I use a plant-based milk, like soy milk, to keep it dairy-free.
• Nutritional yeast: Adds a hint of “cheesy” flavor.
• Coconut sugar: For a hint of sweetness to balance the heat.
• Smoked paprika: Adds a touch of smokiness.

How to Make Buffalo Cauliflower Dip

1. Cook the cauliflower. Simmer cauliflower in a saucepan with enough water to cover until tender.
2. Sauté the aromatics. Heat oil in a skillet over medium heat, and sauté the onion and garlic until fragrant.
3. Blend everything together. Add drained cauliflower, sautéed onion and garlic, and the remaining ingredients to a high-speed blender and blend until smooth.
4. Serve. Serve warm with tortilla chips and a garnish of sliced green onions.

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Serving Suggestions

Serve Buffalo Cauliflower Dip warm with tortilla chips, crackers, celery, or sliced and toasted baguette.

Storage & Reheating

• To store: Store leftover buffalo cauliflower dip in an airtight container in the refrigerator for up to four days.
• To reheat: Reheat on the stovetop until warmed through, stirring frequently. Or reheat in the microwave.
• To freeze: This dip can be stored in the freezer for up to three months. Thaw in the fridge overnight before reheating.

More Dip Recipes You Might Like!

• Hot Cheesy Bacon Peach Dip
• Chili Con Queso
• Mexican Street Corn Dip
• Whipped Feta
• Dill Pickle Dip with Bacon

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Buffalo Cauliflower Dip

An easy, plant-based buffalo dip made with cauliflower and cashews. The perfect appetizer for game day.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 8 people

Calories 183 kcal

Equipment

• high speed blender

Ingredients

  

1x2x3x

• 1 3/4 cups cauliflower florets I used frozen cauliflower
• 1 tbsp olive oil
• 1/2 yellow onion chopped
• 3 garlic cloves chopped
• 15 oz cannellini beans drained and rinsed
• 1 cup cashews soaked for 1 hour
• 3/4 cup hot sauce like Frank's RedHot
• 3/4 cup milk I used soy milk
• 1/2 cup nutritional yeast
• 1 tbsp coconut sugar or cane sugar
• 1 tsp smoked paprika

Instructions

 

• Place cauliflower florets in a small saucepan with enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain.
• Warm olive oil in a medium skillet over medium heat. Add onion and garlic and sauté until fragrant, about 5 minutes.
• In a blender, add cauliflower, onion, garlic, cannellini beans, cashews, hot sauce, milk, nutritional yeast, coconut sugar, and smoked paprika. Blend until smooth. Serve warm with tortilla chips and garnish with green onions.

Nutrition

Calories: 183kcalCarbohydrates: 19gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 825mgPotassium: 281mgFiber: 4gSugar: 4gVitamin A: 160IUVitamin C: 11mgCalcium: 75mgIron: 3mg

Keyword buffalo sauce, cashew dip

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Enjoy this easy Buffalo Cauliflower Dip recipe!

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