Vegan Buffalo Chicken Dip
Creamy, tangy, and spicy, this plant-based buffalo chicken dip is perfect for game day, gatherings, or anytime you’re craving something bold and comforting.
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
Tip for those without a high-speed blender:
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.
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.