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Vegan Buffalo Dip

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  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: Serves 6
  • Diet: Vegan


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!


  •  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.


  1. 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.
  2. 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. 
  3. Serve with sliced vegetables, chips, pita, etc. Store in airtight container in refrigerator for 5-7 days.


*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.  

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Blender
  • Cuisine: American


  • Serving Size:
  • Calories: 227
  • Sugar: 3.4 g
  • Sodium: 626.5 mg
  • Fat: 9 g
  • Saturated Fat: 1.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 27.8 g
  • Fiber: 6.2 g
  • Protein: 9.8 g
  • Cholesterol: 2.3 mg