Vegan Buffalo Dip
on Sep 13, 2021, Updated Nov 03, 2025
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This creamy vegan buffalo dip is easy to make in 30 minutes with just a few ingredients and is the perfect crowd-pleasing appetizer for any occasion.
Featured Review
This dip was delicious with tortilla chips. Even my non-vegan husband loved it. I only soaked the cashews for 30 minutes because I was too anxious to make it tonight. Next time, I’ll soak them overnight. Thank you for the yummy recipe!Joy
You’d never guess this creamy dip is completely dairy-free and made with just a few simple plant-based ingredients.
Instead of chicken, this vegan version of buffalo chicken dip uses canned artichokes to create texture and cashews and nutritional yeast to replace dairy. You can try something similar in this Vegan Spinach Artichoke Dip.
Why You’ll Love Vegan Buffalo Dip
I think you’ll love this plant-based version of the classic party dip! Here are a few good reasons to give it a try:
- It tastes just like the original version, but better! It’s reminiscent of buffalo wings and has a creamy but slightly chunky texture.
- It’s vegan, gluten-free and oil-free.
- No vegan cream cheese, vegan cheddar cheese or vegan mock meats needed, just a few simple ingredients.
- It’s melty, creamy and packed with flavour.
- After the cashews are soaked the dip is easy to make in less than 30 minutes.
- It can be make in advanced and baked when you’re ready to serve.
- It’s the perfect dip for game day, potlucks, parties and snacking.
Buffalo lover? Don’t miss these Vegan Buffalo Cauliflower Tacos with Ranch and Buffalo Cauliflower Wraps.
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Cashews: Use plain, raw cashews with no added oil or salt. They will need to be soaked for at least 1 hour in boiled water or you can soak them 8-12 hours. If you don’t have a high-speed blender, I recommend soaking them overnight for best results.
- Artichoke Hearts: Use canned artichoke hearts in water, not oil.
- Plant-Based Milk: Any kind of milk works but I would recommend using something with a mild flavour such as almond or cashew milk. Water or vegetable broth would also work but I like milk for some extra creaminess.
- Buffalo Sauce: I recommend Frank’s Red Hot Buffalo Sauce for the best buffalo flavour.
- Nutritional Yeast: Adds the “cheesiness”. Don’t skip it.
How to Make Vegan Buffalo Dip
Before You Start: Soak the cashews in water for 8-12 hours or pour boiling water over them and soak for at least 1 hour. The longer they soak, the creamier your dip will be. After soaking, drain and rinse.
Step 1: Add the soaked cashews and everything except for the artichokes to a high-speed blender or food processor and blend until very smooth and creamy.
Step 2: Add the chopped artichokes to the cashew mixture and pulse a few times to create a chunky but creamy textures.
Step 3: Transfer the mixture to an approximately 8 x 6 inch baking dish and bake for 15-20 minutes until golden brown and bubbly. You can also bake it in a cast iron skillet or other oven safe pan.
Top with scallions and serve with your favourite chips, pita chips, celery sticks, carrot sticks or all of these above.
FAQs
Well, you don’t have to but I do think they work really well as an easy substitute for chicken in this recipe.
You could leave them out or try swapping them for jackfruit, lightly steamed or roasted cauliflower (or try this buffalo cauliflower), shredded tofu or a vegan shredded chicken alternative.
Without the artichokes it would be more like a buffalo chicken queso dip, as it would be smooth and creamy without the chunkiness. That would be tasty too!
It’s got a bit of heat but I don’t find buffalo sauce that spicy, especially when combined with the cashews, nutrition yeast and milk. If you’re sensitive to spice, you might find it a little on the spicy side.
Try crackers, veggies like carrot, celery or bell pepper, tortilla chips, toasted baguette or pita. You can also use the dip as a spread for bagels, sandwiches and wraps.
Expert Tips
- The dip is best made in a high-speed blender like a Vitamix or Blentec. If you don’t have one, you can use a food processor, just make sure you soak the cashews sufficiently for the creamiest result.
- You may be able to replace the cashews with white beans (cannellini beans) or chickpeas for a low-fat option but I haven’t tried it. Let me know if you do!
- If you’re short on milk, you can make up for it with water or vegetable broth.
Storage & Serving
- Dip is best served hot straight from the oven.
- The dip can be made a day in advance, wrapped well and stored in the fridge until you’re ready to bake.
- Once baked, it will keep in the fridge for 3 days and can be reheated in the oven r or microwave until heated through.
- If reheating in the oven, reheat at 425 F for 5-10 minutes until the dip is bubbly and heated through.
If you try this Vegan Buffalo Dip or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
More Recipes to Try!
Basics
Slow Cooker Apple Butter
Dips
Edamame Hummus
Sauces and Dressings
Vegan Spicy Mayo
Appetizers
Vegan Spinach Artichoke Dip
Vegan Buffalo Dip
Ingredients
- 2 cups raw cashews, 250 g, soaked and drained
- 1 ⅓ cup unsweetened plant-based milk, 250 mL
- ½ cup buffalo sauce, such as Frank's Buffalo Sauce
- ⅛ cup nutritional yeast, 15 g
- 3 tbsp lemon juice, 30 g
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ -1 tsp salt, to taste
- 3 ½ cups chopped canned artichoke hearts, approx. 1 14 ounce can in water, 400 g
- thinly sliced scallions for serving, optional
Instructions
- Soak the cashews in a bowl of water for 8 hours up to overnight or pour boiling water over them and soak for at least 1 hour. The longer they're soaked, the creamier the dip will be.2 cups raw cashews
- When you're ready to make the recipe, preheat the oven to 400 F.
- Add the soaked and drained cashews and everything except for the artichoke hearts to a high-speed blender and blend until very smooth and creamy.1 ⅓ cup unsweetened plant-based milk, ½ cup buffalo sauce, ⅛ cup nutritional yeast, 3 tbsp lemon juice, 2 tsp garlic powder, 2 tsp onion powder, ½ -1 tsp salt
- dd the chopped artichoke hearts and pulse a few times until you get a chunky but creamy texture.3 ½ cups chopped canned artichoke hearts
- Taste the sauce and adjust the seasoning to your preference, if needed. You can add a bit more salt, more buffalo sauce or more lemon juice to adjust the flavour.
- Transfer the mixture to an approximately 8 x 6 inch baking dish and bake for approximately 20 minutes uncovered until golden brown on top.
- Serve hot with tortilla chips, pita and/or chopped veggies and topped with a sprinkle of thinly sliced scallions, if desired.
Really enjoyed the flavors. It was beyond easy to make.
Next time we make it we plan to either cut everything in half except the artichokes or double the artichokes by draining the can and then just chopping verse adding to the food processor to give a little more texture.
But overall it was a success in our house with my 9 year old and husband and I
This dip was delicious with tortilla chips. Even my non vegan husband loved it.
I only soaked the cashews for 30 minutes because I was too anxious to make it tonight.. Next time, I’ll soak them overnight.
Thank you for the yummy recipe!
Great! So glad you enjoyed it. Thanks for the review!
For a nut free version can I substitute raw sunflower seeds and 1 T of maple syrup in lieu of cashews?
Maybe, but I haven’t tried it so I can’t say for sure how it would turn out. I would suggest considering white beans (cannellini) beans as another option. Let me know if you try either!