Buffalo Dip is one of those snacks that screams game day (Super Bowl is in a week FYI), however I am never the one to bring it to a party because someone else always beats me to it. Knowing it is a crowd favorite, I just had to try to recreate it in a healthier way that is not loaded with cream cheese and dairy products. Holy smokes, I think I’ve done it. Healthy Vegan Buffalo Dip, here we come.
Let me just start out by saying when I tested this Healthy Vegan Buffalo Dip recipe for this post, we ate the entire dip in a day. The comment my husband made was, “wow, I don’t feel weighed down and lousy after eating this.” Imagine that guys, eating something that tastes so delicious that you typically associate it with feeling overwhelmingly full and sleepy, except now, you don’t. Here is a recipe that is a complete game-changer for you.
This dip is creamy, flavorful, and full of nutrition. The tofu gives it a silky texture while packing it with protein. The cashews act as another creamy element, but give it the depth of flavor with the fat from the nuts. Lastly, the cauliflower purees up so smooth and adds a cruciferous vegetable (which we all need more of) with a clean flavor profile.
The best part is after the cauliflower is steamed, you add everything to a blender and puree until smooth. All that is left to do is pour it into the baking dish, sprinkle on the garlic bread crumbs and bake. Does it get any easier?
As always, if you do not have a high-speed blender such as a Vitamix, I highly encourage you to soak your cashews in water over night. Or, for a quick soak, go ahead and pour boiling water over your cashews and let them sit for an hour. This will allow the cashews to become soft and absorb some of that liquid so they can be pureed easier. Once they are done, drain off the water and add them to your blender.
If you choose to do so, you could bake this in a bread bowl. Go to the grocery and buy a round bread loaf, vegan friendly of course. Cut out the center and remove the bread until you have a nice round hole in the bread bowl. Fill it with the dip and bake in there. Use the bread you removed from the bread bowl and serve it along side the dip with carrots, celery, and chips.
Superbowl is around the corner so someone will be expecting a buffalo dip at their party. Go ahead and bring this one, and don’t tell anyone its vegan. They will never know, I promise.
If you are hosting the game this year, check out a couple of my other game-day recipes. My Stuffed Spuds and Falafel Sliders are sure to be a great addition as well.
If you make this recipe please leave a comment below, rate the recipe, and tag me on instagram and Facebook @plantiful_grub.
Enjoy, guys.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
bowl
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- 12 ounces cauliflower steamed
- 8 ounces silken tofu drained (if you cannot find an 8 oz pkg, buy a 120z, and use 3/4 of it)
- 2/3 cup raw cashews
- 3/4 cup Frank's Red Hot Sauce
- 1 cup panko bread crumbs japanese bread crumbs
- 1 tablespoon garlic powder add to breadcrumbs and stir
- 2/3 cup nutritional yeast divided
- 1 bread bowl optional
Ingredients
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- Soak the cashews. You can soak them over night buy putting the cashews in bowl, covering them with water, and placing in the fridge over night. A quick soak option is to put the cashews in a bowl and cover with boiling water and let them sit for an hour. Once done, drain the water off and add the cashews to a blender. Preheat the oven to 350 degrees fahrenheit.
- Steam the cauliflower. If you have a steamer, steam the cauliflower in there. You can also buy it in the frozen food section in a steam-able bag. If you do not have a steamer, this would be your best option. It is done once you can puncture the cauliflower with a fork without resistance. Mine took 12 minutes in a steamer basket after the water was simmering.
- Once the cauliflower is done, add it to a blender. Add 1/3 cup of nutritional yeast and all the other ingredients into the blender except the bread crumbs garlic powder and remaining 1/3 cup nutritional yeast and blend until smooth.
- Combine the panko bread crumbs, garlic powder, and additional 1/3 cup nutritional yeast in a bowl. Set aside
- Pour the dip into a casserole dish and top with the breadcrumb mixture and bake for 25 minutes. The dip should start to crack around the edges and it should be more firm.
- Take the dip out of the oven and let it cool slightly before serving. Serve with chips, celery sticks, sliced carrots, and bread pieces.
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