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Creamy and spicy vegan buffalo chicken dip. All of the classic flavors without the dairy and meat.
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!
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.
Toss the vegan chicken with the remaining ingredients into a bowl. Stir until creamy, then pour the mixture into a casserole dish and bake! Is this not the easiest vegan buffalo chicken dip ever?!
- Tortilla chips
- 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
- 1½ cup shredded vegan chicken
- 1 (8-ounce) vegan cream cheese
- ½ cup vegan ranch
- ½ cup cayenne pepper hot sauce (like Frank's RedHot)
- ½ cup shredded vegan cheese
- 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.