Creamy, cheesy, flavor packed Vegan Buffalo Chicken Dip, with a secret ingredient! Made with all whole plant food ingredients.
I have got the most perfect party food for you. SERIOUSLY. This Vegan Buffalo Chicken Dip has all the flavors of buffalo wings, but in dip form! It has a secret ingredient in place of the usual chicken, and is made with all whole plant food ingredients.
That’s right. You don’t have to go buy any expensive or hard to find vegan cream cheese, faux meat or non-dairy cheese shreds. The incredible dip comes together with 7 ingredients (+ water) and about 40 minutes, most of which is hands off!
Let’s get the party started.
The secret ingredient…
The ‘chicken’ in this dip is………… ARTICHOKES.
That’s right. Artichokes. When I was trying to decide what to replace the chicken with, I remembered how artichokes have a sort of shredded chicken quality to them, especially when they are processed just a little bit. I was afraid the artichoke flavor would overpower the dip, but nope. It came out perfect. Any artichoke taste is mild compared to the deliciously creamy, spicy flavors from the cashews and buffalo sauce.
Of course, you could always substitute some vegan chicken or even jackfruit if you wanted, but I’m sticking with artichokes.
What should I serve with Vegan Buffalo Chicken Dip?
- Celery sticks
- Carrot sticks
- Tortilla chips
- A sliced baguette
- And maybe some chopped green onions (they look pretty on top and taste good)
Want more Vegan Party Foods?
- The Best & Easiest Vegan Spinach Artichoke Dip
- Buffalo Cauliflower Wings
- BBQ Cauliflower Wings
- Vegan Cheese Ball
- Ultimate Fully Loaded Vegan Nachos
Vegan Buffalo Chicken Dip
Ingredients
- 2 cups raw cashews
- 1 cup water
- 3 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup buffalo sauce
- (1) 14-ounce can artichoke hearts, drained | in water, NOT marinated in oil
For serving
- celery sticks, carrot sticks
- tortilla chips
- crackers or sliced baguette
- chopped green onions
Instructions
- Preheat the oven to 375 degrees F.
- Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
- In a high powered blender such as a Vitamix, add the soaked, drained cashews, 1 cup of fresh water, lemon juice, salt, garlic powder and onion powder. Blend until very smooth.
- Now add the buffalo sauce and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture!
- Transfer to an oven safe dish (1 1/2-2 quarts, a pie pan works as well), and bake for 25-30 minutes.
- Serve warm with celery sticks, carrot sticks, tortilla chips, crackers or a sliced baguette. Chopped green onions on top look pretty and taste good, too. Enjoy!
Notes
- I recommend using Frank's RedHot Buffalo Wings Sauce for best results.
- You can also use frozen, thawed artichokes if desired. Just don't use the marinated artichokes, as they will change the flavor of the dip considerably. Stick with canned artichokes in water or frozen.
- If you have leftover dip, store it in the refrigerator for 2-3 days. When reheating, add a little water to thin it out, as it will thicken as it cools. Simply warm in the microwave, or oven, and stir a little water in to thin it out a bit.
Nutrition
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I love this recipe!
I would suggest adding the Buffalo sauce to the mix before the artichokes and blend it first, otherwise I find it doesn’t mix enough and you end up with artichoke puree 😀
Nora! Thank you for the recipe, this is a great vegan alternative to chicken! I love the idea too for swapping with jackfruit, I’ll try that next time!
You bet, Darlene! Thanks for your wonderful review and feedback! I’m glad you enjoyed the recipe!
I have made this many times and it remains a favorite!! Eating it with celery is the best. I’ve used the Sweet Earth Mindful Chick’n instead of artichokes and it somehow makes this dip even better. Who knew that was possible?
Going to try that!
This makes a delicious sauce for soy curls on pasta. It’s the best buffalo sauce recipe
I’ve tried.
I’m so glad you are loving it! Thanks for the awesome review and idea! Happy cooking!
I absolutely love this recipe! I’ve tried many vegan buffalo dips, but this one is by far the easiest, quickest, and tastiest! I also love when I can use a vegetable I don’t often use, like artichoke. Question: what type of salt do you use? I haven’t made the dip since fall and I don’t recall if I used kosher, coarse sea salt, table salt, etc. Thanks so much!!
So glad you love it as much as I do! I just use regular table salt myself. Thank you!
This is one of my favorite dip recipes! Thanks for always putting together the best recipes.
This was bomb!!!!!! I added chopped water chestnuts in addition to the artichokes. Amazing!!!!!!
What makes this cheesy? I am going to make this for Super Bowl Sunday. I think I’ll use Trader Joe’s frozen artichokes since I’ve never seen them in cans. I’m sure it’s great like all your other recipes!
The cashew sauce once baked tastes kinda cheesy. Hope you love it!
Hi there! I’m really looking forward to cooking this but am hoping to get suggestions about how I would adjust the recipe in order to keep it warm in a little crock pot throughout a party.
You could skip the baking and just heat it up in a crock pot for the party. It should work just fine! Hope everyone enjoys it.
it worked great in the mini slow cooker, thanks!
You bet! Thanks for your wonderful review!