Buffalo Cauliflower Dip
This Buffalo Cauliflower Dip is a spicy, creamy delight that makes me feel like I'm indulging without the guilt. I love how the roasted cauliflower adds a lovely depth to the flavor!
There's something magical about gatherings with friends, and this Buffalo Cauliflower Dip always brings the party to life!
It’s a recipe I stumbled upon during a late-night snack craving, and I just had to share it.
The combination of spicy buffalo sauce and creamy cashew coconut cream gives it a kick that pairs perfectly with crunchy veggies or tortilla chips.
Plus, it’s a great way to sneak in some veggies while you’re at it!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
The cashews are the secret ingredient here, making it creamy without any cashew coconut cream. If you're nut-free, you could try silken tofu instead for a similar texture. And don’t skimp on the buffalo sauce – it really brings this dip to life!
Tips & Notes
- •I love to serve this dip with a variety of dippers – crunchy carrots, celery sticks, or even some homemade pita chips work beautifully.
- •For an extra kick, try adding a bit of smoked paprika or cayenne to the cashew coconut cream mixture.
Recipe Variations
- •Sometimes, I’ll mix in a little chopped green onion or chives for a fresh touch.
- •You can also add some vegan coconut cream cheese for an even creamier texture if you're feeling indulgent!
Storage & Freezing
This dip keeps well in the fridge for about 4-5 days in an airtight container. Just give it a stir before serving again, and you might want to pop it back in the oven to warm it up.
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! Just prepare everything and keep the dip in the fridge. When you're ready to serve, pop it in the oven to warm it up.
What can I use instead of buffalo sauce?
If buffalo sauce isn't your thing, you could use a different hot sauce mixed with a bit of lemon juice for a tangy kick!
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This Buffalo Cauliflower Dip is a spicy, creamy delight that makes me feel like I'm indulging without the guilt. I love how the roasted cauliflower adds a lovely depth to the flavor!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). This is the perfect temperature to get that cauliflower nice and roasted.
- 2
In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until well coated.
- 3
Spread the cauliflower on a baking sheet and roast for about 25 minutes, or until the edges are golden and crispy. Make sure to give them a stir halfway through for even cooking.
- 4
While the cauliflower is roasting, drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, nutritional yeast, lemon juice, garlic powder, onion powder, and a pinch of salt.
- 5
Blend until smooth and creamy. If the mixture is too thick, add a splash of water to help it along.
- 6
Once the cauliflower is done roasting, remove it from the oven and let it cool for a few minutes.
- 7
In a large mixing bowl, combine the roasted cauliflower and the cashew coconut cream. Pour in the buffalo sauce and mix until everything is well combined.
- 8
Transfer the mixture to a baking dish and bake for an additional 10-15 minutes, until warmed through.
- 9
Serve warm with your favorite veggies, tortilla chips, or spread it on some crusty bread.
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