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Creamy and spicy vegan buffalo chicken dip. All of the classic flavors without the dairy and meat.
Vegan Buffalo Chicken Dip
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 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 the Gardein Chick’n Strips in this dip. I also tried the No Evil Foods No Chicken shreds and it was okay, but I definitely prefer Gardein. Although it’s not raw meat, I still recommend cooking the “chicken” according to the package instructions. After cooking, I shredded the strips using a fork and measured out one cup.
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?!
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 make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!
Vegan Buffalo Chicken Dip
Ingredients
- 1 cup shredded vegan chicken
- 1 (8oz) 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.
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