This Vegan Buffalo Chicken Dip is perfect for game day! 

Do you need a little fun in your life? 

This Vegan Buffalo Chicken Dip has all of the creamy-ness and cheesiness you need for your next party or night in with friends or your significant other. 

I love this vegan buffalo dip because it is easy to make, delicious, and a perfect snack or appetizer.

It is made with plant-based ingredients that you can find in your pantry, and you can eat it with just about anything. 

And if you are nut-free, this dip is perfect. You can replace the cashews with more chickpeas or extra-firm tofu for a nut-free option (learn more below). 

Why You’ll Love This Recipe

  • It’s easy: All you have to do is pop everything in a blender and then stick it in the oven. 
  • It’s fun: This is the perfect dish for sharing. Bring it to your next family dinner as an appetizer or make your own charcuterie board with it.  
  • It’s delicious: Even non-vegans will love this dip. 
  • It’s inexpensive: No need to splurge on vegan cream cheese or sour cream. This dip is made with ingredients you probably already have in your pantry. 

How to Amp Up This Dip

  • Make it spicy: Add in extra-hot vegan hot sauce to amp up the spice. 
  • Amp up the protein: Shred some oyster mushrooms to mimic chicken pieces in the dip and add in some extra protein.  
  • Make it creamy: Whip up some vegan cream cheese (recipe here) to add in an extra layer of creamy-ness. 

What To Serve With This Buffalo Chicken Dip

  • Carrots
  • Celery
  • Bell Peppers 
  • Tortilla Chips 
  • Toast Points 

Nut-free Substitutes

Nut-free? No problem! 

Use 2 cups of chickpeas or 1/2 a block of extra firm tofu in place of the cashews to get that creamy consistency.  

Equipment We Used

My go-to Vitamix Blender is perfect for making creamy dips, sauces and smoothies!

How To Make This Recipe

Don’t forget to soak your cashews overnight or boil them for 20 minutes. 

Combine all of the ingredients in a blender until smooth. 

Then, transfer the mixture to an oven-safe container and bake at 400F for 15 to 20 minutes until hot. 

Serve with veggies, chips, or as a spread. 

Other Recipes That You’ll Love

Need more vegan dishes for your sharing party? Look no further: 

The Recipe: Vegan Buffalo Chicken Dip

You will be dipping for days with this cheesy, creamy and a little spicy buffalo chicken dip! This dip is vegan, gluten free, oil free and made from minimal ingredients.
4.75 from 8 ratings
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Total Time: 25 minutes

Ingredients

  • 1 cup Cashews, soaked overnight or boiled for 20 minutes
  • 1 cup Chickpea, canned, drained, and rinsed
  • Âľ cup Plant milk of choice
  • ½ cup Hot sauce,

    (I used Frank’s Red Hot Sauce)


  • 1 tbsp Apple cider vinegar
  • 1 tbsp Nutritional yeast
  • 1 tbsp Garlic powder

Equipment

Instructions 

  • Combine in a blender until smooth. Transfer to an oven-safe container and bake at 400F for 15 to 20 minutes until hot. Enjoy with veggies, chips, or as a spread.

Notes

Nut-free option: Use 2 cups of chickpeas or 1/2 a block of extra firm tofu in place of the cashews.
Cuisine: American
Course: Snack
Author: carleigh

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