This creamy vegan buffalo dip is a lightened up version of a favorite party appetizer. A little spicy, a little cheesy, a little tangy and the perfect complement to an otherwise boring veggie tray!
I’m here for buffalo-flavored anything. Buffalo cauliflower wings, buffalo cauliflower pizza (please and thank you), buffalo mac and cheese, you name it. Hand it all over to me.
This creamy dip is no exception. 😍
Our first iteration of this recipe involved roasted cauliflower, but the texture wasn’t quite right. Instead, we opted for canned white beans, which make this super quick and easy to whip up. Plus, it’s (relatively) healthy and suits most dietary restrictions!
Perfect served with sliced vegetables (celery, especially), crackers, chips, pita, or just straight from the bowl. It’s creamy, hummus-like texture also lends well to a topping for grain bowls or a base for roasted veggies.
Even better, it comes together in your blender in just a few minutes. If you plan to serve it at a party/special occasion, you can make it up to a few days ahead of time.
Ingredients
Here’s what you’ll need:
- Onions & garlic: For extra flavor, we sauté our onions and garlic in a skillet until slightly browned and caramelized. If you prefer to skip this, you can just add 1/2 tsp each of onion and garlic powder instead.
- White beans: canned white beans make this lightened-up dip extra creamy and delicious. Any white beans will do, but we particularly like cannellini beans in this recipe. Be sure to drain and rinse before adding.
- Vegan sour cream & cream cheese: both of these are readily available at most stores and add a tangy, cool flavor to this dip that works well with the buffalo sauce.
- Franks Red Hot: the one and only (IMO) buffalo sauce.
- Olive oil, lemon juice, salt: for texture, acidity and flavor.
Instructions
Start by heating up a skillet over medium heat. Add a little olive oil (or butter) and sauté the onions for about 10 minutes, until they soften and start to brown. Stir often so they don’t burn.
Add in the garlic and continue cooking just until fragrant and tender.
Meanwhile, add all of the remaining ingredients to a high speed blender. Add the onion & garlic and blend until smooth and creamy. That’s it!
This dip is moderately spicy. If you’re sensitive to spice, feel free to cut back on the amount of hot sauce, or add more sour cream and/or cream cheese. Of course, if you like things extra hot, you can always add more Franks.
Serve plain or topped with chives or scallions and extra hot sauce.
Variations
If you’re not vegan, feel free to sub the sour cream and cream cheese with regular dairy alternatives.
Don’t have any Frank’s at your house? Sub with another vinegar-based hot sauce like Tabasco or Cholula. Start with less than the stated amount and add more to taste.
More vegan dip recipes
If you make this vegan buffalo dip, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Vegan Buffalo Dip
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 6 1x
- Category: Appetizer
- Method: Blender
- Cuisine: American
- Diet: Vegan
Description
This creamy vegan buffalo dip is a lightened up version of a favorite party appetizer. A little spicy, a little cheesy, a little tangy and the perfect complement to an otherwise boring veggie tray!
Ingredients
- 1 medium yellow onion, diced
- 1 tbsp finely minced garlic (2–3 cloves)
- 1 15.5 oz can of white beans (cannellini, Great Northern, etc)
- 1/4 cup vegan sour cream
- 1/4 cup vegan cream cheese
- 1/4 cup Frank’s Red Hot*
- 3 tbsp olive oil, divided
- 1 tbsp lemon juice
- 1/2 tsp salt
- Optional: 1/2-1 tsp agave syrup
- For serving: fresh vegetables, chips, pita, etc.
Instructions
- Heat a skillet over medium and add 1 tbsp of olive oil. Add onions and 2 pinches of salt and sauté for 10-15 minutes, until softened and slightly browned. Add garlic and continue cooking for a few minutes, stirring often.
- Drain beans well, but you do not need to rinse them. Then add onion/garlic mixture, beans, sour cream, cream cheese, hot sauce, olive oil, lemon juice and salt to a blender. Blend on high until smooth and creamy.
- Serve with sliced vegetables, chips, pita, etc. Store in airtight container in refrigerator for 5-7 days.
Notes
*This is our favorite choice for any buffalo-flavored dish. If you don’t have any Frank’s Red Hot, feel free to sub with a similar vinegar-based hot sauce like Cholula or Tabasco.
Keywords: vegan buffalo dip
This looks amazing!