Creamy, cheesy, flavor packed Vegan Buffalo Chicken Dip, with a secret ingredient! Made with all whole plant food ingredients. 

celery dipped into vegan buffalo chicken dip

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.

celery with buffalo dip on it

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.

bowl of cooked vegan buffalo chicken dip

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?

chip dipping into buffalo dip

follow me on pinterest button

celery dipped into vegan buffalo chicken dip
4.97 stars (60 ratings)

Vegan Buffalo Chicken Dip

Creamy, cheesy, flavor packed Vegan Buffalo Chicken Dip, with a secret ingredient! Made with all whole plant food ingredients.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 10 servings


  • 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


  • Preheat the oven to 375 degrees F.
  • Soak the cashews: 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. 
  • 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!


  1. I recommend using Frank's RedHot Buffalo Wings Sauce for best results.
  2. 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.
  3. 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.


Serving: 1serving | Calories: 191kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 820mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 2mg
Course: Appetizer, Snack
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

This post contains affiliate links. Read my full disclosure here.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , , , ,

you may also like:


  1. This recipe is sooo gooood (as I just got done eating some AGAIN)!!! 

    First time I made this recipe I had it with flour free tortilla chips. This time I  decided to try it inside of a couple romaine lettuce leaf’s, topped with green onion and avocado…so  BOMB!

    You can not go wrong with this delicious recipe!

  2. Love this recipe, I always add a half container of vegan cream cheese also! Makes it even creamier. 

  3. Have you ever tried freezing this recipe before cookout? I’d like to make it ahead of time for a week at the beach and be able to pop it in the oven to finish it off!

  4. Delicious! One question….what do you consider a serving? It says it serves 10, but doesn’t list an amount as a serving size. I do WW, so having either cups or oz would be good to know! Thoughts? TIA

    1. Happy you enjoyed it! Sorry, I don’t break down my recipes that much to know exactly how much 1 serving would be. You’d have to divide it yourself and see.

  5. I’m making this today.  Think I could use hearts of palm?  I thought I had a jar of artichokes in my pantry but it was hearts of palm.  Lol

  6. Why do you suggest not using artichokes marinated in oil? I’m going to give it a whirl in a minute so maybe I’ll find out the hard way 🙂

  7. I really want to try this but my husband is very allergic to cashews. Is there another nut I can use? 

  8. This recipe was amazing. Made a half version for my BF and I for the superbowl, it was the right size for us. The flavors were incredible and I forgot it was vegan. Highly recommend. I also doubled the amount of artichokes (since I opened the can!) and it was kinda perfect. Can’t wait to make this easy dip again just cuz AND to take to parties post COVID. Thanks!

  9. This dip is amazing! I just started transitioning from vegetarian to vegan this fall and I was looking for some recipes to wow my flexitarian fiance. I made this recipe the same day I found it and I swear it is what turned him vegan!

    We have had it a few times since then and have really enjoyed it as a taco filling on a soft shell with some lettuce and tomato. Yum!

  10. So unbelievable!!! Wasn’t sure how potatoes would work…. short answer, make this recipe often.  I preferred to cook potatoes separately, and they turned out amazing!  My daughter is also vegan, and we grubbed.  Thank you?

  11. Question…
    I have all the ingredients to make this. I wondering if anyone has used this “dip” as a sauce for a Buffalo “Chicken” Mac and Cheese/Pasta?  I am thinking that it could be delicious!
    Thanks for any feedback.

      1. OMG!  I made the full recipe. I boiled up a 16 oz bag of whole wheat fusili pasta. I added a bag of frozen broccoli for the last minute. I mixed the Buffalo “dip” with the cooked pasta and broccoli. I divided it between two 8×8 casserole dishes (one for now and one for the freezer). I baked the casserole at 350°  for about 35-40 minutes. Soooo good!!

  12. Made this for the Super Bowl for my family and they loved it!! I used the artichoke hearts ? This was awesome. I pulsed it a little too much and didn’t have the chunks, but it was still good. Will definitely make again.

  13. Absolutely amazing and mind blowing recipe! I am dairy free but not vegan so I substituted chicken for the artichokes. I also used 2 cups of boiling water to soak the cashews in the blender and did not drain, but used that as my liquid for the dip so I wouldn’t be dumping away the flavor. I prefer the consistency with the extra cup of water. My family was blown away! Brilliant recipe!! 

  14. I personally am not vegan, but made this for a get together where I knew people with dietary restrictions would attend. This dip was a HUGE hit with everyone. Will definitely make again! 

  15. This was delicious! I only had 1/2 the buffalo sauce and some jackfruit on hand, but it was still plenty spicy and tasty. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.