Vegan Buffalo Chicken Dip
Creamy and spicy vegan buffalo chicken dip. All of the classic flavors without the dairy and meat.
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Before going vegan, buffalo chicken dip was my go-to contribution to potlucks, holiday parties, and other get-togethers. It was always a hit, and it was so simple to make! I followed the Frank’s RedHot recipe back then, so when I was creating this recipe, I went back to those roots. This recipe is simply tweaked and adapted to be vegan, of course!
Ingredients
There are only 5 components to this dip: shredded vegan chicken, vegan cream cheese, vegan ranch, hot sauce, and shredded vegan cheese.
For vegan cream cheese, you can use your favorite store-bought brand (like GoVeggie) or make cashew cream cheese.
I have not found a vegan ranch from the store that I love – I always make this easy homemade ranch. Not to brag, but many readers have told me it’s the BEST vegan ranch. And your dip deserves the best.
The shredded vegan cheese helps to thicken up the dip and make it, well, cheesy. Just use your favorite! I have used both VioLife’s shredded mozzarella and Daiya’s shredded cheddar with good results in this recipe.
To keep life simple, I use vegan chicken strips. I like both Gardein and MorningStar. Although it’s not raw meat, I still recommend cooking the “chicken” according to the package instructions.
Instructions
To make this dip, all you need to do is toss everything into a bowl and mix well. Transfer the dip to a casserole dip (1 quart or 2 quart will work great) and bake until the top is bubbly.
Dipper Ideas
- Tortilla chips
- Celery
- Carrots
- Crackers
- Cauliflower
- Toasted bread
P.S. If you don’t want to use mock meat, you could try using cauliflower, jackfruit…or leaving out the “chicken” altogether. The dip is still incredibly flavorful without it.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Vegan Buffalo Chicken Dip
Ingredients
- 1½ cup shredded vegan chicken
- 1 (8-ounce) vegan cream cheese
- 1/2 cup vegan ranch
- 1/2 cup cayenne pepper hot sauce (like Frank's RedHot)
- 1/2 cup shredded vegan cheese
Instructions
- Preheat oven to 350°F.
- Mix all ingredients together in a bowl.
- Pour into a 1-quart or 2-quart baking dish.
- Bake for 30 minutes or until the top is bubbly.
- Serve warm.
This recipe is literal perfection! So creamy and delicious! It tastes exactly like the dairy version. My husband is vegan and we use all of these alternatives in our household normally already. We are so glad to have found your recipe because most of the ones I’ve seen are not made with the convenient alternatives, but rather with cashews, etc. (and we also have a tree nut allergy in the house!). Thanks again! We will be making this all of the time!
OMG this looks sooooo good! I can’t wait to start trying all of your recipes! I haven’t seen a bad review yet! Keep it up Karissa. Maybe you can even add this dip over whole pieces of “chicken”, and make buffalo “wings”. This food idea give ME ideas! And I’m only a 12 year old vegan, and I have also been vegan since 2016.
Made this for the first time . The prep time was a little longer than 10 minutes, but maybe that’s because it was my first time.
Hope you enjoyed!
I didn’t know it was possible to have so many ads on a website. You can hardly find the recipe.
Hey, Stephen! There is a super handy “jump to recipe” button at the top of the page. Providing free recipes to my readers is my job and how I provide for my family – so the ads aren’t going anywhere. Glad you managed to find the comment section!