This vegan buffalo chicken dip checks all the boxes: it's creamy, tangy, spicy, and perfect for game day, gatherings, or honestly… eating straight from the bowl with a spoon.
If you love buffalo chicken dip but want a version that's totally plant-based (and still wildly delicious), this one's for you. This plant-based buffalo chicken dip is made with simple ingredients - chickpeas, cashews, and my homemade plant-based buffalo sauce. The chickpeas give it that hearty, scoopable texture, while the cashews make it ultra-creamy without any dairy.
Buffalo chicken dip is one of those classic crowd-pleasers that shows up everywhere during football season, the Super Bowl, and casual get-togethers with friends. This plant-based buffalo chicken dip fits right in - it's warm, cozy, and perfect for sharing, whether you're hosting a game day party or bringing a dish to a potluck.
Serve it warm with veggies, crackers, or toasted bread and watch it disappear. This is one of those plant-based dips that everyone loves… whether they eat plant-based or not.
Ingredients
- Buffalo sauce: I use my own buffalo sauce in this recipe but if you're short on time, you can absolutely use a store-bought option like Frank's RedHot or Primal Kitchen to keep things easy.
- Chickpeas: When pulsed until chunky, chickpeas createhearty texture and satisfying little bites you expect from a classic buffalo dip. From a nutrition standpoint, they add plant-based protein and fiber, which helps make this dip more filling and balanced.
- Cashews: Cashews are the secret to the creamy texture in this buffalo chicken dip that's dairy-free. When blended, they create a rich, smooth base without any cheese or cream.
- Green onions (optional topping): Thinly sliced green onions add a fresh, mild onion flavor that balances the richness of the dip and a pop of color right before serving.
See recipe card for quantities.
Instructions
- Add the cashews, water, and buffalo sauce to a blender.
- Blend until completely smooth and creamy, stopping to scrape down the sides as needed. You're looking for a thick, pourable sauce with no grit.
- Add the chickpeas to the blender and pulse just a few times, until they're broken down but still chunky.
- This creates those hearty, scoopable bites that mimic classic buffalo chicken dip.
- Pour the mixture into an oven-safe baking dish (about 1½-2 quarts). Use a spatula to spread it evenly.
- Bake for 30 minutes, until the top looks slightly set and lightly golden around the edges.
Remove from the oven and top with sliced green onions, if using. Serve warm with celery sticks, carrots, crackers, toasted bread, or use it as a spread in wraps and sandwiches.
If you have leftovers, this vegan buffalo chicken dip can be enjoyed cold or reheated. I really like to spread some in a tortilla, along with spinach and sliced tomato.
Equipment
You'll need a blender to make this recipe and a baking dish to heat the dip in.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
FAQ
Yes. While I love using my homemade plant-based buffalo sauce, you can absolutely use a store-bought option like Frank's RedHot or Primal Kitchen to keep things quick and easy.
Yes, the dip itself is naturally gluten-free. Just be mindful of what you serve it with and check labels on store-bought sauces if needed.
Related
Looking for other crowd-pleasing recipes like this? Try these:
Pairing
These are my favorite dishes to serve with:
Vegan Buffalo Chicken Dip
Ingredients
- 2 cups cashews, raw, unsalted
- 1 ¼ cups buffalo sauce
- 1 ¼ cups water
- 2- 15 ounce cans (3 cups) chickpeas, rinsed and drained
Instructions
- Preheat over to 350 degrees Fahrenheit.
- Add cashews, water, and buffalo sauce ingredients to a blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. See tip in notes section if you don't have a high-speed blender
- Add chickpeas to the blender and pulse until chunky.
- Pour mixture into a 1 ½-2 quart oven-safe baking dish, and bake for 30 minutes.
- Top with green onions (optional) and serve warm with celery sticks, carrots, crackers, toasted bread, or use as a spread in wraps and sandwiches.
Notes
If you don't have a high-speed blender, you can soak the cashews in hot water for at least 2 hours. For a quicker option, boil the cashews in water for about 10 minutes until soft, then drain and blend. Either method helps you achieve a creamy, smooth texture without a high-powered blender. If you have leftovers, this dip can be enjoyed cold or reheated. I really like to spread some in a tortilla along with spinach and sliced tomato.
Chris
Incredible! So tasty and SO easy to make! I am going to make this for every potluck from now on even though it feels like cheating because it’s so fast and easy to make. I put some diced red onion on top and ate it with tortilla chips.
Emily
Thank you so much — this makes me so happy to hear! Love a recipe that feels a little like cheating because it’s easy but still delivers 😄 The diced red onion sounds like such a great touch too — a little bite and crunch with the creamy dip. Appreciate you making it and sharing how you served it!