Name: Cheesy White Bean Buffalo Bowl with Jalapeño Ranch
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: ½ cup raw cashews, soaked in hot water for 10 minutes; ¾ cup spring water; 2 tbsp nutritional yeast; ½ tsp garlic powder; ½ tsp onion powder; ⅛ tsp chili powder; ⅛ tsp smoked paprika; Sea salt & black pepper, to taste; ¼ cup hot sauce (choose one with clean, simple ingredients); 1 tbsp macadamia nut oil (or avocado oil); ½ tsp garlic powder; Sea salt & black pepper, to taste; 1 (15-oz) can white beans; 2 cups frozen cauliflower rice; 1 tbsp fresh lime juice; ½ cup fresh cilantro, chopped; Sea salt & black pepper, to taste; ½ cup plain coconut yogurt; 1 jalapeño, de-seeded; ½ cup fresh cilantro; 2 tbsp fresh lime juice; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp dried dill; ½ tsp dried parsley; Sea salt & black pepper, to taste; 1–2 tbsp spring water, to thin; Avocado(s); Fresh cilantro

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Last Updated on September 30, 2025 by Christin Gillespie

This Cheesy White Bean Buffalo Bowl with Jalapeño Ranch is a bold, flavor-packed vegan recipe that’s ready in just 20 minutes. Hearty white beans are coated in a dairy-free cheesy buffalo sauce, then served over zesty cilantro-lime cauliflower rice. Paired with sliced avocado & an irresistible jalapeño ranch, every bite hits the perfect balance of heat, creaminess, & freshness. Easy to make, perfect for leftovers, & guaranteed to be a plant-based crowd-pleaser!

Cheesy White Bean Buffalo Bowl with Jalapeño Ranch served with avocado and cilantro-lime cauliflower rice, with a spoon in it, on a white marble counter.

A plant-based dinner that is super comforting without the heavy, uncomfortable feeling. This Cheesy White Bean Buffalo Bowl with Jalapeño Ranch has a bit of everything: it’s spicy, creamy, & honestly a little addictive in the best way.

Protein-rich white beans are smothered in a dreamy, dairy-free cheesy buffalo sauce that delivers just the right amount of kick. To balance out the heat, the pairings of fluffy cilantro-lime cauliflower rice, slices of avocado, & a side of jalapeño ranch tie it all together with a tangy, cooling finish.

Best part? It all comes together in about 20 minutes, making it an easy weeknight win. Bonus: it’s just as delicious the next day, so don’t be shy about making a little extra!

Why You’ll Love This Healthy Vegan Buffalo Bowl Recipe

Bold & Balanced: Creamy, spicy, tangy, & fresh. This bowl has it all!
Ready in 20 Minutes: Perfect for busy weeknights when you want something quick & nourishing.
Great for Meal Prep: Tastes just as incredible the next day, making meal prep a breeze!

Vegan Cheesy White Bean Buffalo Bowl in a skillet.

Ingredients

Organic White Beans: The beans are the staple for this bowl, as they’re full of fiber & plant-based protein. Any type of white bean works well too. Great Northern, cannellini beans, or navy beans.
Organic Cilantro-Lime Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it while being packed with nutrition. Plus, with the addition of fresh lime juice & cilantro, it takes it up a notch.
Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy.
Organic Seasonings: Organic onion powder, garlic powder, dried dill, dried parsley, sea salt & black pepper.
Organic Macadamia Nut Oil: My go-to oil for the homemade buffalo sauce. It’s rich & buttery with a high smoke point.
Organic Avocado: Slice up for some healthy fats & creaminess to balance out the heat.
Organic Cashew Cheese: Creamy, dreamy, & dairy-free. This homemade cashew cheese sauce perfectly balances out the spicy buffalo sauce.
Organic Jalapeño Ranch: A zesty, tangy drizzle with a bit of a kick that perfectly elevates the bowl.

How to Make

Cashew Cheese. Add all of the ingredients to a high-speed blender & blend until totally smooth. If the cheese is thicker than you’d like, add more spring water by the tablespoon until it’s the right consistency for you.
Buffalo Sauce. In a bowl, whisk together the buffalo sauce ingredients until smooth & well combined.
Beans. In a saucepan, add the white beans, cashew cheese, & homemade buffalo sauce. Warm over medium heat for 5 minutes, stirring occasionally.
Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
Jalapeño Ranch. Add all of the ingredients to a high-speed blender & blend until totally smooth. If the ranch is thicker than you’d like, add more spring water by the tablespoon until it’s the right consistency for you.
Serve. Divide the cilantro-cauliflower rice, beans, & avocado between serving bowls. Serve with the jalapeño ranch & fresh cilantro. Enjoy!

Cheesy White Bean Buffalo Bowl with Cilantro-Lime Cauliflower Rice in a skillet.

Tips for Making This Vegan Buffalo Bowl Recipe Perfectly

Organic White Beans: Any type of white beans works well too. Great Northern, cannellini beans, or navy beans.
Soak Cashews: Prior to blending, make sure to soak your organic raw cashews in hot water for about 10 minutes. This softens them up & ensures that your cashew cheese turns out ultra-creamy & smooth. No gritty texture on my watch!
Organic Coconut Yogurt: Be sure to use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

This Cheesy White Bean Buffalo Bowl with Jalapeño Ranch is great for healthy leftovers & meal prep!

Storing. Transfer bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend slicing the avocado until it’s ready to be enjoyed.

Reheating. To reheat, transfer the cilantro-lime cauliflower rice & beans to separate skillets/pots. Warm over medium heat until heated through. Serve with the remaining bowl ingredients.

Cheesy White Bean Buffalo Bowl with Jalapeño Ranch Recipe served with avocado and cilantro-lime cauliflower rice, with a spoon in it, on a white marble counter.

More Vegan Buffalo Recipes You’ll Love

Sharing Is Caring!

If you make this Cheesy White Bean Buffalo Bowl with Jalapeño Ranch, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

Cheesy White Bean Buffalo Bowl with Jalapeño Ranch

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 10
Total Time: 20
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

This bold vegan Cheesy White Bean Buffalo Bowl with Jalapeño Ranch is ready in 20 minutes! Featuring cheesy buffalo white beans, cilantro-lime cauliflower rice, avocado, & jalapeño ranch. Flavor-packed, dairy-free, & perfect for leftovers.

Ingredients

Scale

Always opt for organic ingredients.

CASHEW CHEESE

½ cup raw cashews, soaked in hot water for 10 minutes
¾ cup spring water
2 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
⅛ tsp chili powder
⅛ tsp smoked paprika
Sea salt & black pepper, to taste

BUFFALO SAUCE

¼ cup hot sauce (choose one with clean, simple ingredients)
1 tbsp macadamia nut oil (or avocado oil)
½ tsp garlic powder
Sea salt & black pepper, to taste

BEANS

1 (15-oz) can white beans

CILANTRO-LIME CAULIFLOWER RICE

2 cups frozen cauliflower rice
1 tbsp fresh lime juice
½ cup fresh cilantro, chopped
Sea salt & black pepper, to taste

JALAPEÑO RANCH

½ cup plain coconut yogurt
1 jalapeño, de-seeded
½ cup fresh cilantro
2 tbsp fresh lime juice
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
½ tsp dried parsley
Sea salt & black pepper, to taste
1–2 tbsp spring water, to thin

BOWL

Avocado(s)
Fresh cilantro

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Instructions

Cashew Cheese. Add all of the ingredients to a high-speed blender & blend until totally smooth. If the cheese is thicker than you’d like, add more spring water by the tablespoon until it’s the right consistency for you.
Buffalo Sauce. In a bowl, whisk together the buffalo sauce ingredients until smooth & well combined.
Beans. In a saucepan, add the white beans, cashew cheese, & homemade buffalo sauce. Warm over medium heat for 5 minutes, stirring occasionally.
Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
Jalapeño Ranch. Add all of the ingredients to a high-speed blender & blend until totally smooth. If the ranch is thicker than you’d like, add more spring water by the tablespoon until it’s the right consistency for you.
Serve. Divide the cilantro-cauliflower rice, beans, & avocado between serving bowls. Serve with the jalapeño ranch & fresh cilantro. Enjoy!

Notes

Organic White Beans: Any type of white beans works well too. Great Northern, cannellini beans, or navy beans.

Soak Cashews: Prior to blending, make sure to soak your organic raw cashews in hot water for about 10 minutes. This softens them up & ensures that your cashew cheese turns out ultra-creamy & smooth. No gritty texture on my watch!

Organic Coconut Yogurt: Be sure to use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating: Transfer bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend slicing the avocado until it’s ready to be enjoyed. To reheat, transfer the cilantro-lime cauliflower rice & beans to separate skillets/pots. Warm over medium heat until heated through. Serve with the remaining bowl ingredients.