vegan buffalo dip

This Vegan Buffalo Chicken Dip is super creamy and tangy with the perfect amount of spicy heat and so incredibly delicious! It&#039;s the best appetizer or snack for sharing!

Vegan Buffalo Chicken Dip

Improved Nature PRIME Shreds

olive oil

onion (diced)

garlic (minced)

poultry seasoning

raw cashews

unsweetened, plain dairy free yogurt

yeast

lemon juice

salt

buffalo sauce

unsweetened, plain non-dairy milk

green onions (diced)

Preheat the oven to 350°F.

Place the cashews in a bowl and pour hot water over them. Let them soak while you prepare the rest of the dish.

Bring a large pot of water to a rolling boil. Add the Improved Nature PRIME Shreds and boil for 10 minutes, stirring occasionally, until tender. Drain and rinse with cold water.

Press as much liquid out of the shreds as possible. I like to place a heavy pot on top the shreds in the colander and press down with force. You can also squeeze out the liquid using clean hands. Let sit in the colander continuing to drain while you prepare the remaining ingredients.

Heat the oil in a large skillet over medium heat. Add the onion and sauté 5 to 6 minutes until soft and translucent. Add the garlic and poultry seasoning, stir and sauté for 1 minute.

Add the well drained vegan chicken shreds and stir well to coat. Sauté for several minutes until all of the liquid is absorbed.

Meanwhile, make the sauce. Drain and rinse the soaked cashews and pour them in a blender. Add the yogurt, nutritional yeast, lemon juice, salt, buffalo sauce, and non-dairy milk. Blend well until smooth and creamy.

Pour the sauce into the skillet with the shreds and stir well to combine.

Pour the mixture into an 8x8 baking dish and bake for 20 minutes until hot throughout.

Sprinkle green onions over the top.

Serve hot with baguette slices, tortilla chips, pita chips, carrots or celery sticks.

Buffalo Chickpea dip is as delicious as it is easy to make! This addictive vegetarian dip is creamy with a spicy, tangy kick.

Buffalo Chickpea Dip (Vegan Buffalo Chicken Dip)

chickpeas (drained)

vegan avocado oil mayonnaise (or regular mayonnaise if not vegan)

parsley

dill

garlic salt

onion powder

Buffalo sauce (we use Frank’s RedHot)

chives

Tortillas chips

Carrot sticks

Celery sticks

Pulse

Place the chickpeas, mayonnaise, and spices in a food processor and pulse until combined and resembles shredded chicken. Pulse in the buffalo sauce.

Drizzle

Transfer to a serving bowl and top with an extra drizzle of buffalo sauce and minced chives.

Serve

Serve immediately or refrigerate for up to 5 days.

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Vegan Buffalo Chicken Dip

Buffalo Chickpea Dip (Vegan Buffalo...

Top 2 vegan buffalo dip recipes from across the web

The most viewed vegan buffalo dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Buffalo Chicken Dip

Buffalo Chickpea Dip (Vegan Buffalo...

The most viewed vegan buffalo dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine