Imagine scooping into something smoky, spicy, and so creamy you’d swear it had cream cheese in it, except it doesn’t. This vegan buffalo cauliflower dip delivers all the bold, craveable flavor of classic buffalo dip, built entirely from real, wholesome ingredients: roasted cauliflower, cashews, and a generous pour of your favorite hot sauce.
No dairy. No fuss. Just a genuinely delicious dip that disappears faster than you can refill the bowl.
It’s my go-to when I’m hosting anyone with dairy sensitivities, because it tastes rich enough that nobody misses a thing. And because it’s built on cauliflower and cashews, it’s also surprisingly high in fiber and plant-based protein, a snack you can actually feel good about.
Whether you’re making it for game day, bringing it to a potluck, or just want something satisfying on a Wednesday night, this one’s ready in 30 minutes and keeps beautifully in the fridge all week.
Table of Contents
For more healthy recipes, check out our library of healthy dips or other vegan recipes.
Easy Buffalo Cauliflower Dip
This recipe for buffalo cauliflower dip recipe is just like the classic buffalo chicken dip everyone loves for game day. Instead of chicken, we’re using perfectly roasted cauliflower mixed with a creamy sauce that’s baked until it bubbles. It’s the best dip (loved by veggie lovers and fans of the classic chicken wings)!
It’s an easy appetizer to wow even the ones who love another one of our favorite dips: dairy free buffalo chicken dip. The taste and texture of this incredible dip are out of this world good. And the best part is the rich and creamy sauce with tender roasted cauliflower.
We always make the chicken version for the Super Bowl and will definitely add this vegan buffalo dip for years to come.
Love spicy Buffalo recipes as much as I do? You have to make these buffalo cauliflower wings or crispy buffalo cauliflower tacos. Then try this sweet and sticky orange cauliflower or cauliflower gratin!
Key Ingredients
Here are the simple ingredients for cauliflower buffalo dip. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Cauliflower head: You can purchase a large head of cauliflower or a large bag of pre-cut cauliflower florets from the produce section.
- Oil: We like olive oil or avocado oil to drizzle on the cauliflower for roasting.
- Spices: Kosher salt, garlic powder, dried dill, dried chives and paprika all combine to make a ranch flavor for the sauce since we aren’t using ranch dressing.
- Mayo: If you aren’t vegan but want to keep this paleo, Primal Kitchen is our favorite store brand. But because the store-bought is a little pricier, we like to make a paleo mayo recipe at home. It’s ready in just 5 minutes! Opt for a vegan mayo at the store to keep it vegan without any eggs. (You can also use sour cream or plain Greek yogurt if you’re not following any special diets.)
- Coconut cream: This is the thick cream from the top of a can of full fat coconut milk. You could also use vegan cream cheese. (We like Kite Hill.)
- Lemon juice: This balances out the heat and salt with a little bit of acid.
- Hot sauce: We love to use Frank’s Red Hot buffalo sauce, but any hot sauce you love will work.
How to Make Buffalo Cauliflower Dip
The full recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This healthy buffalo cauliflower dip is really easy and these step-by-step instructions will make sure they turn out every time.
Roast the cauliflower
- Preheat the oven to 425°F. Spread the chopped cauliflower florets onto a large baking sheet and drizzle with the olive oil. Toss to coat then sprinkle with kosher salt.
- Roast the cauliflower in the oven for 20-25 minutes, until the cauliflower is tender and starts to char around the edges.
Mix the creamy buffalo sauce
- Mix the mayo, coconut cream, garlic powder, dill, chives, paprika, lemon juice, and hot sauce in a large bowl.
- When the cauliflower is done, add it to the bowl and mix it well with the vegan cream sauce to combine.
Bake
- Grease an 8×8 inch baking dish with nonstick spray then pour the mixture into the pan. Sprinkle with shredded cheddar cheese, mozzarella cheese, or blue cheese if desired, or omit to keep it dairy-free. Bake for 20-25 minutes, until it’s heated through and bubbling around the edges. We like to top it with fresh green onions and scallions before serving.
What To Serve with Buffalo Cauliflower
You are going to want to have plenty of delicious dippers on hand so serve with this buffalo cauliflower. I like to offer a mix of healthy raw veggies and crunchy things. Try these:
- Celery Sticks
- Sliced Bell Peppers (Use our tips for how to cut a bell pepper.)
- Carrot sticks
- Tortilla Chips
- Pita Chips
- Ritz Crackers
Other great options for healthy dips for your veggies and favorite crackers:
- Paleo ranch dressing
- Sweet potato hummus
- Creamy jalapeno ranch dressing
- Vegan cashew queso (vegan cheese made with raw cashews)
Recipe Tips
- Don’t stir the cauliflower while it’s roasting until it gets close to 20 minutes. This helps the bottoms extra golden and crispy.
- Make sure you measure the cauliflower and have enough! Without enough cauliflower the dip can end up soupy.
FAQs
Most buffalo sauces including Frank’s RedHot, which is what I use, are vegan-friendly. They’re made from vinegar, hot peppers, garlic, and spices with no dairy or animal products. Always double-check the label on your brand, but Frank’s is a safe, widely available choice.
Stored in an airtight container in the fridge, this dip keeps for up to 5 days. Reheat in the microwave in 30-second intervals, stirring between each, or warm it in a 350°F oven for 10–15 minutes until heated through. Freezing is not recommended, as the texture changes significantly as it thaws.
Yes! Substitute the cashews with one 15 oz can of cannellini beans (drained and rinsed) for a creamy texture without the nuts. The flavor will be slightly milder, so add an extra tablespoon of hot sauce and a splash more lemon juice to bring it back up.
Celery sticks and carrot sticks are the classic pairing. But this dip is also great with pita chips, cucumber rounds, crackers, toasted baguette slices, tortilla chips, or bell pepper strips for a lower-carb option.
Storing and Reheating
Allow the dip to cool completely to room temperature and store leftover buffalo cauliflower dip in an airtight container in the fridge for up to 3 days. To reheat, place it back in a baking dish and bake at 350°F until warmed and bubbly. I don’t recommend freezing this recipe because the consistency and texture will change as it thaws.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Vegan Appetizers
Believe it or not, some of our favorite party appetizers are vegan. Looking for a great addition to the appetizer table at your next party?
The perfect way to use up more of your hot sauce is with these Buffalo cauliflower wings
Spread out some healthy snacks like these air fryer zucchini chips or fresh veggies with sweet potato hummus or creamy avocado dip.
Buffalo Cauliflower Dip (Vegan)
Save this Recipe!
Ingredients
- 1 large head of cauliflower (6-7 cups) cut into small florets
- 1 tablespoon of olive oil or avocado oil
- 1 teaspoon kosher salt
- 3/4 cup mayo or sour cream (I use primal kitchen paleo mayo or vegan mayo)
- 3/4 cup coconut cream or cream cheese softened to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 2 teaspoons dried chives or 1 tablespoon fresh chives
- 1 teaspoon paprika
- 1 tablespoon fresh lemon juice
- 2/3 cup hot sauce (I used Franks Red Hot Original)
- For dipping: Tortilla chips, celery sticks, carrot sticks, bell peppers, or crackers
Instructions
- Preheat the oven to 425°F. Spread the chopped cauliflower florets onto a large baking sheet and drizzle with the olive oil. Toss to coat then sprinkle with kosher salt. Roast the cauliflower in the oven for 20-25 minutes, until the cauliflower is tender and starts to char around the edges.
- While it’s roasting, mix the paleo mayo, coconut cream, garlic powder, dill, chives, paprika, lemon juice and hot sauce in a large mixing bowl. When the cauliflower is done, add it to the bowl and mix well to combine.
- Turn the oven down to 400°F and grease an 8×8 inch baking dish with non stick pray.
- Pour the buffalo cauliflower dip into the prepared pan. Bake for 20-25 minutes, until it’s heated through and bubbling around the edges.
- Serve warm with your favorite tortilla chips, celery sticks, carrot sticks, peppers or crackers.
Notes
Video
Equipment
- Sheet Pan
- Baking Dish
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
Used the required amount of cauliflower and it turned out soupy! Flavour is terrific, just failed in terms of a usable dip. Not sure what else I did wrong.
I made this today! It was a yummy game day appetizer. Curious if anyone else’s turned out a little runny? I was hoping it’d be a thicker consistency, but mine was like queso. Overall, will make again!