This tangy, creamy, spicy Vegan Buffalo Dip doesn’t use any vegan cheese, mayo, or sour cream. But it doesn’t sacrifice an ounce of decadence.
Y’all, I am obsessed with Buffalo sauce. There’s just something about that cayenne heat and vinegar tang that speaks right to my heart. Vegan Buffalo Dip means I can indulge in that spicy goodness any time I want!
And since it’s made from pretty healthy ingredients, I can late-night snack without feeling like garbage the next day.
Making Vegan Buffalo Dip
Instead of vegan cheese, mayo, or sour cream, this Vegan Buffalo Dip gets its creaminess from almonds and cauliflower. You might feel a little bit skeptical at this point, but stay with me.
To make this dip, you start by soaking raw almonds in hot water for 10-15 minutes. Soaking the almonds softens them, so they’ll whip up beautifully in the blender.
While the almonds soak, you can prepare the rest of the dip ingredients. Start by thawing a cup of frozen cauliflower rice.
I’m using riced cauliflower instead of whole because the blender is already going to work hard to whip up those almonds. Let’s give it a break with the rest of the ingredients.
Add the cauliflower rice to the blender with buffalo sauce, olive oil, water, and garlic and onion powder.
When the almonds finish soaking, add them to the blender, as well, and then puree until you have a whipped, creamy dip. The results won’t be completely smooth. You want a little bit of texture in this dip, but not a ton.
As you blend this dip, you’ll want to stop the blender a few times to scrape down the sides. Some of the dip will fly up the sides, and it’s important that you take a beat to push it back down toward the blade.
Make sure the blender is off when you scrape. You don’t want to puree your spatula!
Choosing Vegan Buffalo Sauce
When you’re shopping for ingredients, make sure you check the label on your Buffalo sauce. Looking for animal ingredients in hot sauce might sound weird, but some brands add butterfat or other dairy products to their buffalo sauce.
That said, it’s not hard to find vegan Buffalo sauce. You just need to give the labels a quick look. The good news is that Buffalo sauce doesn’t have a ton of ingredients, so scanning the labels won’t take long!
How to Serve and Store It
My favorite way to serve this dip is with pita chips for dipping. You can also serve it with tortilla chips or veggies, though.
Just because this is a dip doesn’t mean you have to only use it as one. Try it as a spread in sandwiches and wraps, or add a dollop to your next piece of avocado toast for a flavor boost!
The dip will keep for 3-5 days in an airtight container in the refrigerator. That makes this a great make-ahead recipe for parties, too!
Vegan Buffalo Dip
- 1/2 cup raw almonds – soaked in hot water for 10 minutes, then drained
- 1 cup frozen cauliflower rice – thawed. See note.
- 1/4 cup buffalo sauce
- 1/4 cup water – NOT the soaking water – new water!
- 2 tablespoons olive oil – optional, but recommended. See note.
- 1 teaspoon onion powder
- 1 1/2 teaspoons garlic powder
- Put all of the ingredients into your blender, and puree until as smooth as possible. This is going to take a while, and if you're using a regular blender, you’ll need to stop to scrape down the sides of your blender and give the mixture a stir several times as you’re blending. Just be patient, and keep on blending until the dip reaches the creaminess that you’re looking for.
- Transfer the dip to a serving bowl, and serve with pita chips, tortilla chips, or veggies for dipping.
- About the cauliflower rice: I’m using riced cauliflower instead of whole because the blender is already going to work hard to whip up those almonds. Let’s give it a break with the rest of the ingredients.
- About the oil: If you don’t do oil, you can use extra water instead. The oil does give this dip a little more creamy oomph, though.