This Vegan Buffalo Chicken Dip is absolutely incredible! Rich, creamy, delicious, & healthy. Perfect for holidays, game day, family gatherings, or any other day that ends in “y.” Vegan, gluten-free, oil-free, & packed with protein.
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.
You need less than 10 simple ingredients and 30-minutes to bring this masterpiece to life. So, no more talking. Let’s COOK!
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: 2 Tbsp. or the equivalent of 2 lemons, but if you’re lazy like me just buy the stuff in the bottle. Sometimes convenience is king.
- 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.
- Hot 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: I LOVE these things. So much that I decided to give them they’re own section. You can read below.
NOTE: If you don’t have soy curls simply leave them out. This dip is still delicious!
Soy Curls: The New Chicken
I’m not a fan of all the fake vegan meats. Because most of them use crappy ingredients; they’re extremely processed; and, usually loaded with oil. No Bueno!
That being said, I unashamedly admit I have a very passionate love affair with Butler Soy Curls. They are the “chicken” element of this Vegan Buffalo Chicken Dip recipe. The texture is spot on and the best part? They’re nothing but whole non-GMO soybeans. That’s it!
If you want more info on soy curls you can read about them HERE.
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 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.
- Serve hot with my Healthy Tortilla Chips, celery, carrots sticks, warm bread, or healthy crackers.
Trust me. You will LOVE this Vegan Buffalo Chicken Dip. It’s…
- Rich
- Creamy
- Decadent
- Packed with protein
- Easy to make
- The ultimate plant-based party food
- Tangy
- Spicy
- Delicious as hell!
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.
Print
Vegan Buffalo Chicken Dip
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Buffalo Chicken Dip is absolutely incredible! Rich, creamy, delicious, & healthy. Perfect for holidays, game day, family gatherings, or any other day that ends in “y.” Vegan, gluten-free, oil-free, & packed with protein.
Ingredients
- 1 1/2 cups raw cashews
- 1 cup of water
- Juice of 1 lemon or 2 Tbsp lemon juice
- 1/4 cup nutritional yeast
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp. dill
- 1/2 tsp. salt
- 3/4 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 degrees F.
- Prepare 1 cup of Butler Soy Curls by following instructions on the package. When they are finished soaking drain and chop into small pieces.
- Soak cashews in warm water 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 mixture is smooth. Then add the Frank’s Red Hot Sauce and blend again until everything is well combined.
- Pour dip mixture into oven safe baking dish, 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 this dip is still amazing!
- Category: Dips & Spreads
- Method: Baking
- Cuisine: Vegan
Keywords: party food, plant-based, vegan
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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.
★★★★★
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.
★★★★★
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.
★★★★★
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.
★★★★★
Omg literally leaving to get the ingredients now! This looks divine
Haha, nice. Hope you enjoy it!!!
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!
You need more stars!
★★★★★
Thank you!!!
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:)
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.
Simply amazing!
★★★★★
Thank you so much, Melissa!
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!
★★★★★
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.