Vegan Buffalo Cauliflower Dip

Let’s be perfectly honest with one another – in a past life, Buffalo Chicken Dip was my favorite ever snack. I mean – I could put away an entire pan myself. Not kidding! Since I’ve been using cauliflower as a meat substitute in other recipes, a light bulb went off one day when I was in the shower – I wonder if I could sub in cauliflower for chicken and make a buffalo cauliflower dip?! Well, I couldn’t get that idea out of my head until I attempted it and as it turns out – you CAN create a delicious buffalo cauliflower dip that is just as good, if not better, than the chicken version. Today I’m sharing with you my easy and delicious vegan buffalo cauliflower dip that comes together quickly and is a perfect party appetizer! People, I am not kidding you when  I say that this dip freaking rocks. It’s dairy free, gluten free, meat free….FREE OF ALL THE THINGS basically. Except deliciousness, it’s full of that.

Vegan Buffalo Cauliflower Dip

When I told Dane what I was making he was a little bit like…hmm, I’ll be the judge of how good or not good that actually is. After about two bites he turned to me and goes – this is (curse word) amazing. And that is coming from a meat and dairy loving man, people! Since its maiden voyage in my kitchen, I have made this dip 3 more times and each and every time I say to myself out loud..I can’t believe it’s taken me so long to figure this out and try it.

So, hopefully you are convinced by now to test it out yourself.

You will need:

1 head of riced cauliflower

2 tsp. coconut oil

8 oz. of Daiya cream cheese (feel free to sub in any dairy free cream cheese of your choice, this is just the one I use!)

1.5 bags of Chedder Daiya Shreds (feel free to sub in any dairy free cheese of your choice, this is just the one I use!)

1 cup Frank’s Red Hot

1. Preheat your oven to 350 degrees.

2. In a large skillet, heat coconut oil over medium heat. When hot, add in riced cauliflower.

3. When cauliflower is tender (the white color will become grey-ish), add in cream cheese, 1 bag shreds and Frank’s Red Hot.

4. When everything appears melted, transfer it over into a baking dish.

5. Top with the remaining shreds and bake for about 7-8 minutes, or until shreds are melted and slightly bubbly.

6. Serve with your favorite blue corn chips and enjoy!

If you test out this recipe, I would love to hear what you think!