Vegan Buffalo Chicken Dip | A spicy, tangy dip made with a creamy cashew base, chickpeas, and Frank’s Red Hot sauce. Served hot with chips or veggies, it’s the perfect vegan appetizer for parties and gatherings. This dip can easily be made ahead of time!
This spicy, creamy, chunky vegan buffalo chicken dip is the perfect vegan appetizer for parties and game days, or a simple meal prep snack. It only takes 45 minutes to whip up, and is incredibly delicious!
The base of the dip is made with raw cashews, for a creamy vegan alternative to a cream cheese base typically used in buffalo chicken dip. I prefer raw cashews over vegan cream cheese as they are tasty and hold up well to heat.
Chickpeas are added for protein and texture, a splash of lemon juice for tanginess, and nutritional yeast for a cheesy flavour. Serve this vegan buffalo chicken dip with tortilla chips, potato chips, or veggies.
Do I Need to Use Raw Cashews?
Yes, for the base of this vegan buffalo dip, you do need to use raw cashews.
When raw cashews are boiled or soaked, they become soft and pliable and can be blended with water to make a creamy sauce.
Roasted cashews are crunchier and more nutty in flavour, and don’t work in quite the same way.
Roasted cashews are ideal in some recipes, like in my Vegan Cream Cheese Danish. However, for this dip, I recommend raw cashews.
What is Buffalo Sauce?
Buffalo sauce is a spicy, tangy sauce made by combining cayenne pepper hot sauce with melted butter. Frank’s Red Hot is typically used in buffalo sauce, but any cayenne pepper-based hot sauce will work.
This buffalo dip is made by combining a creamy cashew base with Frank’s Red Hot, chickpeas, spices, and a splash of lemon juice.
Can I Add Vegan Cheese?
If desired, you could top the buffalo dip with vegan cheese.
I use nutritional yeast for a cheesy flavour, but if you want to level it up, you can add shredded vegan cheese to the top of the dip during the last 5-10 minutes of baking.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Add the onions to a pan over medium heat and fry for 5 minutes, stirring frequently to get an even browning. Then, cook for 20 minutes, stirring occasionally, until soft and a deep brown colour.
Blend the cashews, water, hot sauce, lemon juice, and spices in a high-powered blender until smooth.
Add the chickpeas and pulse them a few times. They should still be quite chunky.
Remove the blender blade and stir in the caramelized onions.
Transfer to a 9×9 oven-safe baking dish and bake for 20 minutes, until heated through.
Top with green onion or parsley, and serve with chips or veggies.
Tips for Making Vegan Buffalo Chicken Dip
What to Serve with Vegan Buffalo Dip
I like to top my vegan buffalo dip with fresh green onions or parsley for colour and freshness.
Serve with your favourite chips or veggie sticks. Try my Homemade Beet Chips!
For another easy vegan dip, try my Vegan Dill Dip.
Storage
Once the dip is completely cooled, store it in an air-tight container in the fridge for up to 3-4 days. To make ahead of time, assemble the dip in the baking dish, and when ready to serve, heat for 30 minutes or until heated through.
FAQ’s
Buffalo sauce is a spicy, tangy sauce made by combining cayenne pepper hot sauce, like Franks Red Hot, with melted butter. It’s typically used on wings and other appetizers.
No, Buffalo sauce is made with cayenne pepper hot sauce, like Frank’s Red Hot. Tabasco sauce is made from Tabasco peppers and is more vinegar-flavoured than Frank’s Red Hot.
Vegan Buffalo Chicken Dip Recipe
Equipment
- pot
- 9×9 baking dish
Ingredients
- 2 cups raw cashews
- 1 cup hot water
- 1 yellow onion
- 1 tablespoon olive oil
- 1 ½ cups cooked chickpeas
- ½ cup Franks Red Hot or a cayenne based hot sauce
- 1 tablespoons lemon juice
- 2 teaspoons garlic powder
- 2 tablespoons nutritional yeast
- 1 ½ teaspoons salt
- 1 teaspoon pepper
Instructions
- Place the raw cashews in a small pot and cover with water about an inch above the cashews. Boil the cashews for 15 minutes, then drain and set aside.
- Meanwhile, heat a tablespoon of olive oil in a frying pan. I use a stainless steel pan. Add the onions and cook for 5 minutes, stirring frequently for even browning. Then cook for 20 minutes, stirring occasionally, until they're soft and a deep brown. Set aside.
- Preheat the oven to 350°F/180°C.
- To a high-powered blender, like a Ninja, add the cashews, water, hot sauce, lemon juice, and spices. Blend for a few minutes, until completely smooth.
- Add the chickpeas and pulse the blender a few times to lightly blend the chickpeas. They should still be quite chunky.
- Remove the blade from the blender and stir in the caramelized onions.
- Transfer the dip to a 9×9 oven-safe baking dish. Bake for 20 minutes, until heated through. Serve with chips or veggies.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @theveggieyaya on Instagram.
Save this image to your vegan appetizers board on Pinterest.
Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
