Vegan Buffalo Chicken Dip

Spicy, tangy buffalo sauce combines with velvety cashews and savory artichoke hearts to create the classic flavor profile of a creamy buffalo chicken dip--without the meat or dairy! 

It took a while for me to develop my “buffalo” tooth. Growing up, I remember friends around me enjoying hot wings and inhaling buffalo-flavored-anything, but for me, I could always take it or leave it. 

Nowadays, I feel like I can’t get enough of the creamy, tangy heat that buffalo sauce so uniquely delivers! It is such a different type of spice as compared to plain hot sauce or fresh chiles, and somehow, it seems to be appealing to a wider range of folks as compared to other hot foods. 

With that in mind, this vegan buffalo chicken dip makes for the ultimate crowd pleaser! It’s hearty and satisfying to both vegans and meat-eaters alike, so I serve it at most any get-together we host and it is one of my favorite dishes to bring along to potlucks and parties. Nine times out of ten, I’m bringing an empty bowl home! 

Vegan Buffalo Chicken Dip Ingredients

• Raw cashews - Using raw cashews here as opposed to roasted is vital, as the raw nuts are more able to soak up water, which is exactly what enables them to blend up into a super smooth and creamy vegan buffalo dip! 
• Water - You’ll need a few cups of water to soak the cashews (just enough to submerge them completely) plus another ½ cup to make the dip itself. 
• Lemon juice - The brightness of this citrus fruit really makes the flavors of the dip pop. To produce the 1 Tbsp of juice you need, you will likely need ½ to 1 whole lemon. 
• Garlic powder + Onion powder - These two seasonings work together to make the flavor of the dip just a bit more complex, giving it a truly classic “buffalo wing” taste. 
• Salt - The ultimate flavor enhancer! 
• Vegan buffalo sauce - Many regular buffalo sauces actually contain dairy ingredients, so you want to make sure you opt for a vegan brand here. The heat level is entirely up to you! If you don’t like a ton of heat, opt for a mild buffalo sauce but if you like things sweltering, choose a spicy-hot sauce option. 
• Artichoke hearts - Look for plain artichoke hearts packed in water, typically sold in either a can or a jar. Most artichoke hearts are sliced into quarters but if you end up buying whole or halved artichoke hearts, slice them up into smaller pieces before blending. 
• Vegan chips - I like serving veggie chips and tortilla chips with my vegan buffalo chicken dip, but other great options include crackers, sliced raw veggies, or wedges of pita bread. 

How to Make Vegan Buffalo Chicken Dip

1. Preheat and soak. In a kettle or a pot over high heat, bring several cups of water to a boil. While you wait, preheat your oven to 375℉. Place the cashews in a large heat-proof bowl and add enough of the boiling water so that all of the nuts are completely submerged. Allow them to soak for 5 minutes.
2. Drain and combine. After 5 minutes has passed, drain the cashews and add them to a blender. Add an additional ½ cup water along with the lemon juice, garlic powder, onion powder, and salt. 
3. Blend. Blend until the mixture is nice and smooth. You may need to stop the motor once or twice during the blending and use a rubber spatula to carefully scrape down the sides of the blender so as to reincorporate any larger cashew pieces that may have settled. 
4. Bring the heat! Add the vegan buffalo sauce and artichoke hearts to the blended cashew mixture, then replace the lid and continue blending. How much you blend from here is totally up to you! If you like your dip a bit chunky, blend until just barely combined. If you want things smooth and silky, keep the blender going until a uniform texture is achieved.
5. Bake. Spoon your vegan chicken dip mixture into an oven safe dish and place in the preheated oven. Bake for 20 minutes. 
6. Serve with your favorite dippers! This dip is great warm or at room temperature. I like to serve it with all types of dippers such as tortilla chips, crackers, celery and carrot sticks, or vegetable chips. 

Watch Us Make Vegan Buffalo Chicken Dip

Chef Tips 

When juicing lemons, do so over a small fine mesh strainer. This will catch any seeds--saving you from having to fish around in the dip to scoop them out! 

Be sure to select artichoke hearts packed in water and avoid any “packed in oil” or “marinated” types. The additional oil may negatively affect the texture of your buffalo chicken dip and marinated artichoke hearts tend to include additional seasonings or vinegar which may alter the flavor of your dip. 

How to Store 

Refrigerating. Store your leftover buffalo dip in an airtight container and refrigerate for up to 4 days. 

Freezing. If you’d like to freeze this vegan buffalo dip, I recommend doing so before you bake it. Just place the blended dip mixture in a freezer-safe dish wrapped in plastic wrap, or in a freezer safe container with a tight fitting lid. You can freeze it for up to 6 months. 

Thawing. Move the frozen buffalo dip to the fridge the day before you plan to use it and allow it to defrost there overnight. 

Reheating. If you are heating thawed buffalo dip, proceed with the recipe from Step 5. If you are reheating dip from the refrigerator that has already been baked, place it in an oven safe baking dish and warm in a 350℉ oven for 5-10 minutes, just until warmed through.  

📋 Recipe