Cheesy, creamy, and packed with spicy flavor, this is the best vegan buffalo chicken dip. The perfect crowd-pleaser, no one will guess it’s meatless and dairy-free.
Once in every lifetime, something comes along you’d swear is a gift from heaven above. This Vegan Buffalo Chicken Dip recipe is one of those things. And, it’s bringing some serious heat.
All the flavor and texture of buffalo wings in a creamy, cheesy dip without all the cholesterol and animal flesh. I think this might just be one of the best things your taste buds ever encounter. It’s also much healthier.
10 simple whole food, plant-based ingredients, and 30 minutes are all you need to bring this masterpiece to life. So, no more talking. Let’s COOK!
Table of Contents
Why You Will Love This Buffalo Dip
- It’s perfectly cheesy, creamy, spicy, and delicious!
- Oil-free and gluten-free.
- Perfect appetizer for parties or family gatherings.
- Super simple to make and healthy!
- It’s completely dairy-free, meatless, and plant-based!
Vegan Buffalo Chicken Dip Ingredients
- Raw Cashews: Not the ones roasted in oil and salt. Be sure and soak them in warm water if you’re using a regular blender. But, if you have a Vitamix that part is not necessary.
- Lemon Juice: adds tang and brightness.
- Nutritional Yeast: It’s not necessary, but I love the little extra amount of “cheesiness” it adds.
- Spices: We’re going to be using a combination of garlic powder, onion powder, and dill. A super savory and tangy combination.
- Buffalo Sauce: You can use any you like, but my favorite is Frank’s Red Hot Sauce. Also, I like my stuff pretty spicy so be sure and adjust the amount to your own taste.
- Butler Soy Curls: One of the best vegan alternatives to shredded chicken. And, the only ingredient is organic soybeans! Loaded with protein and fiber, they’re so easy to use. You just soak them in water and you’re ready to go.
How To Make Buffalo Chicken Dip Vegan
- Prepare your soy curls and chop them into small pieces.
- Next, add your cashews to a blender with water, lemon juice, nutritional yeast, garlic powder, onion powder, and salt. Blend on high until the mixture is smooth. Then add the Frank’s Red Hot Sauce and blend again until everything is well combined.
- Finally, pour the dip mixture into an oven-safe baking dish, add the chopped soy curls, and mix well. Place in your oven and bake for 20 minutes.
Serving Suggestions
- Serve this delicious buffalo dip in a bowl alongside Healthy Tortilla Chips, celery, mixed veggies, carrots sticks, warm bread, or healthy crackers.
- Add a big dollop of vegan cream cheese or a drizzle of vegan ranch dressing for extra richness and drama 😁
Tips
- If you don’t have soy curls shredded jackfruit is a great substitution.
- Use an equal amount of white beans to replace the cashews if you’re cutting back on the fat.
- Leftovers can be placed in an airtight container and stored in the fridge for up to 3 days.
More Healthy Plant-Based Party Food
Looking for more plant-based party foods? I’ve got you covered. Check these out!
- Chocolate Peanut Butter Hummus
- Creamy Oil-Free Hummus
- Vegan Spinach Artichoke Dip
- Vegan Cheese Dip
- Vegan Spinach Artichoke Dip
- 7 Layer Bean Dip
If you make this Vegan Buffalo Chicken Dip, and you will, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
PrintVegan Buffalo Chicken Dip
Cheesy, creamy, and packed with spicy flavor, this is the best vegan buffalo chicken dip. The perfect crowd-pleaser, no one will guess it’s meatless and dairy-free.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Dips & Spreads
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 ½ cups raw cashews
- 1 cup of water
- Juice of 1 lemon or 2 Tbsp lemon juice
- ¼ cup nutritional yeast
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp. dill
- ½ tsp. salt
- ¾ cup Frank’s Red Hot Sauce
- 1 cup soy curls roughly chopped
For Serving
- Homemade Tortilla Chips
- Carrot sticks
- Celery sticks
Instructions
- Preheat oven to 375˚F
- Prepare 1 cup of Butler Soy Curls by following the instructions on the package. When they are finished soaking drain and chop them into small pieces.
- Soak cashews in warm water for 20-30 minutes or boil for 5-10 minutes. If you are using a high-powered blender like Vitamix you don’t need to soak the cashews.
- Drain cashews and add to blender with water, lemon juice, nutritional yeast, garlic powder, onion powder, and salt. Blend on high until the mixture is smooth. Then add the Frank’s Red Hot Sauce and blend again until everything is well combined.
- Pour the dip mixture into an oven-safe baking dish or bowl, add the chopped soy curls, and mix well. Place in oven and bake for 20 minutes.
- Serve hot!
Notes
If you don’t have soy curls shredded jackfruit is a great substitution.
Use an equal amount of white beans to replace the cashews if you’re cutting back on the fat.
Serve this delicious buffalo dip in a bowl alongside Healthy Tortilla Chips, celery, mixed veggies, carrots sticks, warm bread, or healthy crackers.
Add a big dollop of vegan cream cheese or a drizzle of vegan ranch dressing for extra richness and drama 😁
Leftovers can be placed in an airtight container and stored in the fridge for up to 3 days.
Nutrition
- Serving Size:
- Calories: 109
- Sugar: 1.2 g
- Sodium: 238 mg
- Fat: 7.2 g
- Carbohydrates: 7.2 g
- Fiber: 1.4 g
- Protein: 5.1 g
- Cholesterol: 0 mg
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My old man requests this regularly. It was also the fave at a recent bar football gathering. Now I had to double it so some can come to Christmas and some can stay home. Best dip ever.
Thank you so much!!!
I can’t handle hot sauce. Should I leave it out or can you recommend a substitute?
And, will it work if I use defatted cashew powder? Thank you.
You could leave it out. But, BBQ sauce is a great sub.
Hey Shane, this is awesome! I love Frank’s hot sauce, use it in my hummus all the time, but this is even better, makes enough to share haha!! In fact I’m taking it to a non-plant based super bowl get together this weekend!
I was just wondering if it can be frozen? And if so, how would you recommend re-heating it…thaw first, or not? Re-bake or could it be microwaved?
Thanks so much!
Luci
Hi, Lucy and thank you for the kind words. I’m so glad you enjoyed it. Honestly, this doesn’t freeze very well. I would make it and store in the fridge if you want to make ahead and then reheat in the microwave. But, it’s best when served soon after making.
Digging in! First taste was amazing ! Thanks!
I made this and the response was amazing from my family. It is such a hit. Thanks for the great recipe.
Wow! This is fantastic! Definitely a “show off” dish! Lol 😄 (Can never have enough party/potluck dishes.)
absolutely love this dip! i could actually just eat with a spoon! but love it on broccoli and baked potatoes!
the dill isn’t included in the blending instructions so i added it with the other spices! I love all your recipes Shane!
Awww, thank you:)
This is going in my “good enough for company” file! Loved it!
Thank you! Happy New Year.
This is the best recipe!! Even non-vegan friends loved it! I cut back on the “heat” (amount of hot sauce) but it was fantastic. Going to make this for New Year’s Eve, yay!
Hi. This sounds delicious. Is there a substitution for cashews? We have tree nut allergies in my family. Thanks!
Try using a 14-ounce block of extra firm tofu and add 2 Tbsp of cornstarch as you blend. Then, follow the recipe as normal. I’d love your feedback on this. Thanks for reaching out.
This recipe is outstanding! I made it without the soy curls since they are not available in my area, and it was a huge hit with my non-vegan family! I will be making this recipe again and again. Thank you Shane! You rock!
Simply amazing!
Thank you so much, Melissa!
Quick questions – 2 lemons or 2 tablespoons lemon juice? My lemons yield a lot more than that?
Sorry, type-o. Should be 1 lemon or 2 Tbsp.
Fantastic! I am always trying to get more veggies in my kids so I added two cups of riced cauliflower to the dip. For the “grown-up” half of the pan, I also added in a couple of tablespoons of chopped kale. Turned out great. Thanks so much.
“Grown-up half of the pan”…LOL! That’s great. I’m so glad you enjoyed it. Thanks for reaching out and rating. It’s for sure one of the faves in this house:)
You need more stars!
Thank you!!!
I’m taking this dish tonight to a non-plant based cocktail party. I can’t stop “tasting” the sauce before it goes in the oven!! So yummy!
Haha, I know the feeling. Hope it goes well!
Omg literally leaving to get the ingredients now! This looks divine
Haha, nice. Hope you enjoy it!!!
I’m not familiar with Franks hot sauce. Is it comparable to Tabasco or something else, like Siracha?
It’s very different from both of those and is what gives the dip it’s “buffalo wing” flavor. It should be in the same section at your local grocery.
Would like to try this today but don’t have soy curls. Could I just omit and make a “cheese” dip?
ABSOLUTELY!!! I don’t feel it hurts the flavor. It’s more for texture.
Happy Father’s Day, Shane! Do you think jackfruit would work as the chicken substitute? I know it doesn’t have the protein of the soy curls, just wondering if it would okay texture-wise.
Carole
Thank you, Carole! Yes, it will work. I would cook or boil it for 15 minutes then shred it.
10 STARS! I I made this as a dip w/o soy curls. I am from Buffalo and since going WFPB, I really miss Buffalo wings & Buffalo chicken fingers, so today I made this dip with tofu fingers and celery. Absolutely delicious … I used to mix my hot sauce with blue cheese, so this dip is not just “as good” …. it’s better!
Thank you!!!
One simple question: Dried dill or fresh?
Dried dill, but fresh will work as well. If using fresh cut the amount in half. Dried spices tend to be more potent.