Vegan Buffalo Chicken Dip

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5 from 18 reviews

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.


Units Scale
  • 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


  1. Preheat oven to 375˚F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot!



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.