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overhead view of vegan buffalo chicken dip in a large white baking dish surrounded by tortilla chips.
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4.95 stars (75 ratings)

Vegan Buffalo Chicken Dip

This Vegan Buffalo Chicken Dip is always a crowd-pleaser. It’s creamy, cheesy, and packed with chicken wing flavors! A flexible recipe that’s easy to prep in 10 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 10 servings
Calories: 191kcal
Author: Nora Taylor

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 or 8 ounces vegan chicken pieces, cooked
  • optional 2 cups shredded vegan cheddar cheese optional

For serving

  • celery sticks
  • carrot sticks
  • tortilla chips
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees F.
  • Heat a few cups of water in a tea kettle or pot until boiling, then pour over the cashews in a bowl. Let them soak for at least 5 minutes or up to 1 hour.
  • Drain the cashews and discard the soaking water. In a high-powered blender such as a Vitamix, add the cashews, 1 cup water, lemon juice, salt, garlic powder and onion powder. Blend until very smooth.
  • Now add the buffalo sauce and artichokes or vegan chicken pices. 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). Add the vegan cheddar cheese, if using and stir into the dip a little bit, leaving some on top. Bake for 25-30 minutes, until hot.
  • Serve warm with celery sticks, carrot sticks and tortilla chips.

Notes

  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.

Nutrition

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