Dairy-Free Buffalo Chicken or Cauliflower Dip
An exceptional dairy-free buffalo chicken dip with creamy cheeseless cheese and classic buffalo and ranch flavors.
Servings 8
Calories 286kcal
Ingredients
- 1 cup chopped chicken or 1 head cauliflower
- 1 tablespoon olive oil for the vegan version or 2 teaspoons for the chicken version
- ½ cup raw cashews (74 grams)
- ½ small yellow onion , diced
- 2 cloves garlic , minced
- 1 cup canned coconut cream , the solid part only after separated
- ½ cup mayonnaise , regular or vegan (120 grams)
- ½ cup cayenne hot sauce like Frank's Hot Sauce or Primal Kitchen Buffalo Sauce
- ¼ cup nutritional yeast (21 grams)
Ranch Seasoning
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- If using cauliflower: Preheat the oven to 425 degrees F. Cut just the cauliflower florets into pieces the size of large marbles. Toss generously in oil and bake on a sheet pan on a center oven rack for 18-20 minutes or until the edges are just beginning to char.
- Cashews: Meanwhile, add the cashews to a small bowl and cover with boiling water. Let sit for 5-10 minutes, then drain thoroughly.
- Onions + garlic: To a saucepan over medium heat, add 2 teaspoons of olive oil and the onion. Cook, stirring frequently, for 2-3 minutes or until the onion begins to turn translucent. Add the garlic and mix in, then turn off the burner and remove from heat. Continue to stir the mixture for another minute so the garlic turns golden without burning.
- Dairy-Free Buffalo Sauce: To a high speed blender, add the solid coconut cream, mayonnaise, hot sauce, nutritional yeast, and ranch seasoning spices. Drain the cashews thoroughly and add them to the blender as well. Add the cooked onions and garlic to the blender too. Blend on high speed until smooth and creamy. Then pour into a baking dish. An 8 or 9 inch pie or cake pan is ideal.
- Chicken or Cauliflower: Sprinkle the cooked chicken or cauliflower pieces across the buffalo sauce. Stir gently with a spoon or spatula until it is evenly incorporated and all the pieces are covered in sauce.
- Bake: Bake the buffalo chicken or cauliflower dip at 375 degrees F for 20 minutes, or until the dip is heated through and the top is bubbly, golden brown, and cheesy looking. Serve warm with chips, bread, celery sticks or whatever you like!
Notes
See the blog post for step-by-step photos, ingredient substitutions, and expert tips.
Storage: Store leftover dairy-free buffalo chicken dip in an airtight container in the refrigerator for up to 3 days. Warm leftovers through for best flavor and texture.
Chicken/cauliflower pieces: If the chicken or cauliflower chunks are too large, it will be hard to scoop them with the dippers. Stick to a large dice, or pieces that are about the size of regular and large marbles.
Hot Sauce: Frank's Hot Sauce is the most commonly recommended hot sauce used in a buffalo chicken dip. It is dairy-free and vegan friendly. However, while it does not use gluten ingredients, it is not labeled gluten free. For a safer gluten-free Frank's Hot Sauce alternative for my celiac friends, I recommend Primal Kitchen Buffalo Sauce or Noble Hot Sauce.
Nutrition
Calories: 286kcal | Carbohydrates: 6g | Protein: 8g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 801mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 2mg