Epic Cheesy Vegan Buffalo Cauliflower Dip

on a Sunday, we Epic Cheesy Vegan Buffalo Cauliflower Dip because that is the ONLY way to get rid of the sunday scaries, ya know? it’s the easiest dip in the whole world to make and it’s shockingly so much better for you. the taste is so amazing, you won’t even believe this is made with predominately cauliflower.

then to add another creamy component, you’re going to need some thiiiiick coconut yogurt.

my favorite to use for savory recipes is the brand coco june. you’re going to need a total of 3/4 cup!

you could also use culina or even kite hill but whatever you use, make sure it’s thick.

as for buffalo sauce, i went with my absolute favorite, primal kitchen. it’s totally vegan and totally blows other ones i’ve tried out of the water.

you can find it at Whole Foods, sprouts and i’m sure other places, just check their store locator.

everything gets tossed into a blender by the way, so the prep process is beyond easy. you’re going to need a large blender and one that is high powered.

i used my vitamix and other brands will totally work but you’re going to need something comparable.

by the way, the cauliflower is going to be baked instead of steamed. this is going to really elevate the flavors.

you’re only going roast the cauliflower with extra virgin olive oil or avocado oil and then we can add the seasonings to the blender.

while i used a 9 x 13 casserole dish, the dip will be thiiiiick, so i do recommend using a larger baking tray if you can!

the baking time will still be the same, so don’t worry about that :). ooooh and then there’s double cheese in this recipe.

the recipe yields a lot, so just keep that in mind before you make it! the dip is best served for many people!

then, for the topping, i added a whole back of vegan parmesan. the brand is Good Planet and i love it!

i also heard that forager has a good vegan parmesan cheese! there’s actually quite a few brands out there with vegan parm but Good Planet is my fave.

it melts decently but the flavor is phenomenal! when it comes to the spiciness level, you can add however much or little that you like.

i added 1/3 cup of the buffalo sauce and then there’s some vegan pepper jack cheese mixed in and that has some spiciness to it.

then, i added more buffalo sauce to the top, just a drizzle to top everything off!

here’s everything you need to make Epic Cheesy Vegan Buffalo Cauliflower Dip

  • 2 heads cauliflower cut into florets

  • buffalo sauce

  • extra virgin olive oil or avocado oil

  • coconut yogurt

  • dairy free milk

  • nutritional yeast

  • garlic

  • vegan shredded cheese

  • sea salt and pepper

like i said, due to the size of this dish, Epic Cheesy Vegan Buffalo Cauliflower Dip would be perfect for any holiday spread or really just any get together anywhere at anytime.

everyone will LOVEEEE the recipe and be shocked this is cauliflower, so i highly recommend you give it a try for your next party!

are you going to make my Epic Cheesy Vegan Buffalo Cauliflower Dip!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Epic Cheesy Vegan Buffalo Cauliflower Dip

Recipe by MaryCourse: Lunch & Dinner, Side DishesDifficulty: Easy


Cooking time




  • Dip
  • 2 small-medium size heads of cauliflower cut into florets

  • 1/4 cup extra virgin olive oil or avocado oil

  • 1/3 cup nutritional yeast

  • 1/3 cup buffalo sauce

  • 3/4 cup creamy coconut yogurt

  • 1 and 1/2 cups dairy free milk – plain and unsweetened

  • 1 tbsp minced garlic

  • 1 cup vegan pepper jack cheese (or more)

  • sea salt and pepper to taste

  • 1 bag vegan parmesan for topping


  • pre heat to oven to 400 degrees. drizzle the cauliflower florets with 1/4 cup olive oil or avocado oil and bake at 400 degrees for 30 min.
  • then, add to a large, high powered blender with all ingredients EXCEPT both of the cheeses.
  • blend until a smooth and thick consistency, then fold in the vegan pepper jack cheese. add to a 9 x 13 baking pan (i recommend a slightly larger one though) and evenly distribute.
  • top with the vegan parmesan cheese, more buffalo sauce if wanted and bake at 375 degrees for 22 minutes.
  • serve with toasted sourdough bread or any sides and enjoy!

share this!


Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

shop my cookie dough

popular posts

never miss a recipe

Subscribe to get all of the latest posts sent straight to your inbox.