Creamy, spicy vegan buffalo dip doesn't use any vegan cheese, mayo, or sour cream. Instead, it's made from almonds!
There are lots of ways to make vegan buffalo dip, and I wanted to create one that doesn't use any special ingredients. Instead of vegan mayo and cheese, the base for this creamy dip is almonds and riced cauliflower!
I chose almonds instead of cashews, because I wanted this dip to have some texture.
Most conventional buffalo dip recipes have chunks of chicken in them. This dip has a chunky-ish texture to mimic that experience, no chickens needed!
Ingredients and substitutions
- raw almonds - If you can't find raw almonds, it's fine to use roasted, unsalted almonds. It might just take longer to blend to the texture you want. Either way, soak those almonds in hot water for 10 minutes, then drain them, to soften them up a bit for the blender.
- frozen cauliflower rice - You can use fresh cauliflower rice, if you prefer. This adds moisture, creaminess, and a little hidden veggie action to the almond dip. I'm using riced cauliflower here instead of florets to give your blender a break, since it's already going to be working hard to whip up those almonds.
- buffalo sauce - It wouldn't be vegan buffalo dip without buffalo sauce! Make sure to choose one that doesn't contain any dairy. Lots of conventional brands are accidentally vegan, you just need to check.
- olive oil - The oil is optional, but recommended. You can use extra water instead, but I really like the richness that just a little bit of oil brings to this dip.
- onion powder and garlic powder - Boosting the flavor even more with some onion and garlic powder is always a good thing!
How to make almond dip
While you gather the rest of your ingredients, soak your almonds in hot water for 10 minutes. Drain them before using.
Add the soaked almonds along with the cauliflower rice, buffalo sauce, water, olive oil, and dried spices to you blender. Puree until your dip reaches your desired consistency.
This is going to take some time in the blender, so make sure that you aren't blending for more than 30 to 60 seconds at a time. Take breaks in between to scrape down the sides of the blender, to get all of the almond mixture to the blades.
Stopping to scrape the sides also gives your blender's motor a rest. Blending continuously for too long can burn out the motor, so definitely take those breaks!
Once the dip has the texture that you want, transfer it to a bowl and serve with bagel or pita chips, crackers, or veggies for dipping.
- I can't stress enough that you should give your blender breaks every 30-60 seconds. You don't want to burn out the motor!
- It's best to thaw the cauliflower rice before using to make life easier for your blender.
Leftover vegan buffalo dip will keep for three to five days in a covered container in the fridge. You may need to give it a stir before serving, if it separates.
Frequently asked questions
Surprisingly, not all buffalo sauces are vegan. Some contain butter, to help the sauce stick to the wings. There are plenty of vegan ones out there, though, even at regular grocery stores! Just check the ingredients list for dairy.
It sure is! Just be sure that whatever you're serving to dip into it is also gluten-free, and you're good to go.
More vegan dip recipes
Vegan Buffalo Dip
- ½ cup raw almonds - soaked in hot water for 10 minutes, then drained
- 1 cup frozen cauliflower rice - thawed
- ¼ cup buffalo sauce
- ¼ cup water
- 2 tablespoons olive oil - optional, but recommended
- 1 teaspoon onion powder
- 1 ½ 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.