Creamy, cheesy, flavor packed Vegan Buffalo Chicken Dip, with a secret ingredient! Made with all whole plant food ingredients.Â
I have got the most perfect party food for you. SERIOUSLY. This Vegan Buffalo Chicken Dip has all the flavors of buffalo wings, but in dip form! It has a secret ingredient in place of the usual chicken, and is made with all whole plant food ingredients.
That’s right. You don’t have to go buy any expensive or hard to find vegan cream cheese, faux meat or non-dairy cheese shreds. The incredible dip comes together with 7 ingredients (+ water) and about 40 minutes, most of which is hands off!
Let’s get the party started.
The secret ingredient…
The ‘chicken’ in this dip is………… ARTICHOKES.
That’s right. Artichokes. When I was trying to decide what to replace the chicken with, I remembered how artichokes have a sort of shredded chicken quality to them, especially when they are processed just a little bit. I was afraid the artichoke flavor would overpower the dip, but nope. It came out perfect. Any artichoke taste is mild compared to the deliciously creamy, spicy flavors from the cashews and buffalo sauce.
Of course, you could always substitute some vegan chicken or even jackfruit if you wanted, but I’m sticking with artichokes.
What should I serve with Vegan Buffalo Chicken Dip?
- Celery sticks
- Carrot sticks
- Tortilla chips
- A sliced baguette
- And maybe some chopped green onions (they look pretty on top and taste good)
Want more Vegan Party Foods?
- The Best & Easiest Vegan Spinach Artichoke Dip
- Buffalo Cauliflower Wings
- BBQ Cauliflower Wings
- Vegan Cheese Ball
- Ultimate Fully Loaded Vegan Nachos
Vegan Buffalo Chicken Dip
Ingredients
- 2 cups raw cashews
- 1 cup water
- 3 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup buffalo sauce
- (1) 14-ounce can artichoke hearts, drained | in water, NOT marinated in oil
For serving
- celery sticks, carrot sticks
- tortilla chips
- crackers or sliced baguette
- chopped green onions
Instructions
- Preheat the oven to 375 degrees F.
- Soak the cashews:Â Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
- In a high powered blender such as a Vitamix, add the soaked, drained cashews, 1 cup of fresh water, lemon juice, salt, garlic powder and onion powder. Blend until very smooth.
- Now add the buffalo sauce and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture!
- Transfer to an oven safe dish (1 1/2-2 quarts, a pie pan works as well), and bake for 25-30 minutes.Â
- Serve warm with celery sticks, carrot sticks, tortilla chips, crackers or a sliced baguette. Chopped green onions on top look pretty and taste good, too. Enjoy!
Notes
- I recommend using Frank's RedHot Buffalo Wings Sauce for best results.
- You can also use frozen, thawed artichokes if desired. Just don't use the marinated artichokes, as they will change the flavor of the dip considerably. Stick with canned artichokes in water or frozen.
- If you have leftover dip, store it in the refrigerator for 2-3 days. When reheating, add a little water to thin it out, as it will thicken as it cools. Simply warm in the microwave, or oven, and stir a little water in to thin it out a bit.
Nutrition
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Wow, this was amazing. I just made it tonight and love it… though my tongue is on fire ? If I were to reduce the FRH Buffalo Sauce down to 3/4 or maybe 1/2 cup, would that hopefully lessen the heat? I really enjoyed this dip, though I will mix the Buffalo sauce in after the cashews but before the artichoke because it didn’t blend well when I just pulsed  it with the artichokes at the end and I lost the textured over-mixing it – it was still delicious though.Â
Oh yeah, you can reduce it as you want for less spice, it won’t affect anything other than the spiciness and flavor.
I just made this and have one word: Divine!
Thank you!
Y’all, this buffalo chicken dip is incredible. I brought it to Thanksgiving and had no leftovers. I used two cans of artichokes for a thicker dip, and be careful not to over process them unless you want a looser consistency dip. I also added about a cup of onions and about 3 tablespoons of garlic powder. Thank you Nora!! I have tried quite a few of your recipes now, and would love to support you by purchasing an ebook. Thanks for being a staple go to for all my vegan recipes and never disappointing!
Thank you so much! I really appreciate it!
So good! I added a head of cut up roasted cauliflower  and subbed half of the cashews with a half tub of kite hill vegan cream cheese. I froze most of this large recipe for the holidays because my husband who is not vegan loved it. Thanks a bunch, love your recipes.Â
You’re so welcome!
This is so good! I made it last night. I was curious about the calories. I rarely ever look at calorie content but was reading your nutritional facts and I see 191kcal. I was curious so did a conversion in google and it says 191,000 calories. That can’t be right? Is it?Â
I’m glad it was good! kcal is actually the same as calorie. We call it a calorie, but it’s a kcal. The terms are used interchangeably.
I have been craving this for months and it did not let me down. DELICIOUS!!
Made this for my niece’s bridal shower and everyone loved it! This makes a really good portion and for the few of us gathered together we put quite a dent in it. This will definitely be my go-to when I need an appetizer. Dairy allergies run in my family so when I can find a recipe that both non-dairy and dairy eaters will enjoy, it’s a score! Thank you!
You’re welcome!
Easy and good.Fooled non vegans!!!!
This is the most delicious buffalo dip recipe. My husband and I loved it. We have tried probably 8+ recipes from you now and none of them have been short of delicious. Still amazes me how good every recipe is. Thank you for all of the free content, but we will also be purchasing your ebook. Love your food so much and you’ve made me a fan of artichokes!
Thank you so much, that means a lot to me! I’m so happy you are enjoying the recipes!
We’ve made this about 5 times and love it! We usually double the artichokes and add a can or two of rinsed black beans and it’s a hit with all eaters.  Thank you for another great recipe!
You’re welcome!
We make this every week at our house! Great recipe, thank you!
I used chickpeas instead of cashews and the chickpea juice from the can as water and it turned out good! (If your worried about but allergies)
Could you substitute the cashews for the potato and carrot base you used in your other recipe? Â Want to be mindful of my family members with nut allergies
You could certainly try it, but I haven’t tested it this way so it’s hard for me to say.
I really can’t say enough about this recipe! It’s absolutely delicious! My omnivorous husband says he prefers this over the dairy and poultry version. I hand chopped the artichokes and next time I may just make it in my food processor because I can’t scrape every bit out of the vitamix. Thank you for this recipe!
Really really good plus easy !  My 22 year old son and husband both liked it a lot.  I’ll be making this one again. Â
That’s so great to hear!!
I have a habanero hot sauce instead of the buffalo sauce. Considering it is a lot hotter, how would you recommend making adjustments to the recipe?
If it’s super spicy, I would probably just dip them in it after the bake, instead of coating them with it. It might get overwhelming!
This recipe is a keeper. I used 2 cans of artichokes instead. I brought it to a framily ( friends like family ?) gathering and they loved it. I made it again last night and it was delicious. Great texture and very filling ! Highly recommended
This recipe was a real crowd pleaser last night. Vegans and non vegans loved it! I will make this for all of my family parties in future!Â
I love to hear that!!
Do you drwin the artichokes first before placing in blender ?
Yes, drained.
If putting this in the crockpot, would you bake it first or just let the crock pot heat it?
I don’t think you would need to bake it first if you let it cook long enough in the crock pot, but I haven’t tested it.
This recipe is a keeper. I used 2 cans of artichokes instead. I brought it to a framily ( friends like family ?) gathering and they loved it. I made it again last night and it was delicious. Great texture and very filling ! Highly recommended
I’m so glad it came out great!
So amazing! I also added 2T nutritional yeast to give some cheesiness. This will be added to my rotation for sure. Nora, I have tried several of your recipes and they are all spot on! Thanks for all the great vegan ideas!
We have a cashew allergy in my house—do you think I could make this with silken tofu instead?
You could try it, I’m not totally sure how it will turn out though as I’ve never tested it. If you try it, I’d love to know how it turns out!
Very impressive for vegan! I have not had a vegan buffalo chicken dip since going vegan so this was a nice treat!
Glad it was good!
Wow! So easy and tasty. I might prefer this recipe to the meat version – healthy and yum!
That’s so great!
Excellent, i took this to a get together with mostly meat eaters and it was a hit! The only change I made was adding 2 good tablespoons of nutritional yeast. Can’t wait to try your other recipes! So Yummy, the artichokes are perfect and the texture is amazing!
That’s so great to hear! Thanks for the comment!