This baked vegan buffalo chicken dip is rich, creamy and so cheesy. It’s packed with spicy flavor and makes the perfect crowd pleasing party dip.
I’m so excited for you to try this vegan buffalo chicken dip! This is the perfect party dip or game day appetizer, with all the delicious flavors of buffalo wings.
It’s often one of the first dishes to get polished off at a party. It’s absolutely delicious served warm from the oven with lots of tortilla chips and/or fresh veggies for dipping.
If you love spicy buffalo flavors then you’ll also love our vegan buffalo cauliflower. And for more delicious party snacks try our vegan jalapeño poppers, BBQ cauliflower wings and vegan cheese ball.
This vegan buffalo dip recipe uses artichokes to replicate the ‘chicken’. Even though we do have a great recipe for vegan chicken on this blog, we decided to use artichokes in this dip to make it really easy. Artichokes weirdly enough do have a texture that is a little bit like chicken!
Of course if you happen to have some vegan chicken on hand, you’re welcome to use that instead.
And for more vegan ‘chicken’ recipes that don’t actually contain any chicken at all, try our vegan chicken nuggets.
What Goes Into This Vegan Dip
Ingredient Notes
- Vegan buffalo sauce – you can use a pre-made vegan buffalo sauce or you can make your own homemade vegan buffalo sauce with vegan butter and hot sauce.
- Vegan chicken spice – or vegan poultry seasoning. Check the ingredients list as many spices may be vegan without specifically saying so.
- Artichokes – we used canned artichoke hearts in brine. Canned artichokes in water will also be fine. It’s best not to use marinated artichokes as that will bump up the artichoke flavor too much.
- Spring onions – are also called green onions, salad onions or scallions.
- Raw cashews – are soaked in hot water for one hour. This makes them really easy to blend and also bumps up the creamy factor.
- White vinegar – distilled white vinegar is amazing for flavor in this dip. I don’t recommend substituting this for another vinegar.
- Lemon juice – tastes best if it’s freshly squeezed, but bottled will also work.
- Coconut cream – should be canned and unsweetened. Feel free to substitute it for canned, full fat, unsweetened coconut milk.
How To Make Vegan Buffalo Chicken Dip
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Soak the cashews. Place the cashews into a bowl. Pour boiling hot water from the kettle over the top of the cashews to submerge them.
- Leave the cashews to soak for 1 hour and then drain and rinse.
- Add the soaked cashews, lemon juice, coconut cream, distilled white vinegar, salt, onion powder, vegan chicken spice, vegan buffalo sauce and nutritional yeast to the blender and blend until smooth.
- Transfer the blended mix to a mixing bowl.
- Add chopped artichoke hearts and chopped spring onions and gently fold them in.
- Transfer to an oven safe 9-inch round dish and smooth down.
- Bake at 375°F for 20 minutes until lightly browned on top.
- Sprinkle chopped spring onions on top and your dip is ready to serve!
What To Serve With Vegan Buffalo Chicken Dip
Serve it topped with chopped spring onions (green onions) with loads of tortilla chips for dipping.
Crackers and toasted slices of baguette are also great to serve alongside this dip, and of course veggies like celery and carrot sticks are great too.
Make Ahead, Storing and Freezing
Make ahead. This dip is perfect to make a day or two in advance. Prepare it up to the point that it would go into the oven, and then instead of baking, cover and refrigerate. When you’re ready for it bake it as usual and serve.
Storing. Leftover vegan buffalo dip can be stored covered in the fridge for 3-4 days. We love eating it cold but it can also be reheated in the oven at 350°F until warmed through.
Freezing. You can freeze it for 2-3 months and then thaw overnight in the fridge.
More Vegan Dip Recipes
- Vegan Spinach Dip
- Baba Ganoush
- Vegan Queso
- Vegan Spinach Artichoke Dip
- Vegan French Onion Dip
- Vegan Artichoke Dip
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Buffalo Chicken Dip
Ingredients
- 1 ½ cups Raw Cashews (225g) Soaked in hot water for 1 hour
- 2 Tablespoons Lemon Juice Freshly Squeezed
- ½ cup Canned Coconut Cream (120ml) Unsweetened
- 1 teaspoon Distilled White Vinegar
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Vegan Chicken Spice or Vegan Poultry Seasoning
- ½ cup Vegan Buffalo Sauce (120ml)
- ¾ cup Nutritional Yeast (45g)
- 14 ounce Can Artichoke Hearts in Brine or Water, (1 can) Drained and sliced into quarters
- ⅓ cup Spring Onions Chopped
Instructions
- Soak the cashews. Place the cashews into a bowl. Pour boiling hot water from the kettle over the top of the cashews to submerge them. Leave the cashews to soak for 1 hour and then drain and rinse.
- Preheat the oven to 375°F (190°C).
- Add the soaked cashews, lemon juice, coconut cream, distilled white vinegar, salt, onion powder, vegan chicken spice, vegan buffalo sauce and nutritional yeast to the blender and blend until smooth.
- Transfer the blended mix to a mixing bowl.
- Add chopped artichoke hearts and chopped spring onions and gently fold them in.
- Transfer to an oven safe 9-inch round dish and smooth down.
- Bake for 20 minutes until lightly browned on top.
- Serve topped with chopped spring onions with tortilla chips, crackers, breads or veggies for dipping.
Notes
- Coconut cream – should be canned and unsweetened. Feel free to substitute it for canned, full fat, unsweetened coconut milk.
- Vegan chicken spice – or vegan poultry seasoning. Check the ingredients list as many spices may be vegan without specifically saying so.
- Vegan buffalo sauce – you can use a pre-made vegan buffalo sauce or you can make your own homemade vegan buffalo sauce with vegan butter and hot sauce.
- Spring onions – are also called green onions, salad onions or scallions.
- Make ahead. This dip is perfect to make a day or two in advance. Prepare it up to the point that it would go into the oven, and then instead of baking, cover and refrigerate. When you’re ready for it bake it as usual and serve.
- Storing and freezing. Leftover vegan buffalo dip can be stored covered in the fridge for 3-4 days. We love eating it cold but it can also be reheated in the oven at 350°F until warmed through. You can freeze it for 2-3 months and then thaw overnight in the fridge.
A different method of using artichokes which is so innovative! Scrumptious!
Thanks Anna!