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Close up of creamy buffalo dip in a white ceramic baking dish.

Vegan Buffalo Dip

  • Author: Deryn Macey
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: Dip
  • Cuisine: American
  • Diet: Vegan

Description

You’d never guess this creamy and addictive, flavour-packed vegan buffalo dip is completely dairy-free and made with just a few simple plant-based ingredients.


Ingredients

Scale
  • 2 cups raw cashews (250 g), soaked and drained 
  • 1 ⅓ cup unsweetened plant-based milk (250 mL)
  • ½ cup buffalo sauce
  • ⅛ cup nutritional yeast (15 g)
  • 3 tablespoons lemon juice (30 g)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½1 teaspoon 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

  1. 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.
  2. When you’re ready to make the recipe, preheat the oven to 200 C/400 F.
  3. 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.
  4. Add the chopped artichoke hearts and pulse a few times until you get a chunky but creamy texture.
  5. 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.
  6. Transfer the mixture to an approximately 8 x 6 inch baking dish and bake for 15-20 minutes uncovered until golden brown on top.
  7. Serve hot with tortilla chips, pita and/or chopped veggies and topped with a sprinkle of thinly sliced scallions, if desired.

Notes

Dip can be made up to 2 days in advance, wrapped or covered and stored in the fridge before baking. After baking, the dip will keep for 3-4 days in the fridge and can be reheated in the oven until heated through.


Nutrition

  • Serving Size: 1
  • Calories: 173
  • Sugar: 2 g
  • Sodium: 558 mg
  • Fat: 11 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Protein: 7 g

Keywords: vegan buffalo dip, vegan buffalo chicken dip