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An iron skillet with buffalo chik'n dip and a hand dipping a stalk of celery in it.

Vegan Buffalo Chicken Dip

You only need 8 ingredients to make this dairy-free, soy-free, gluten-free, vegan dip! It's easy to make and the perfect appetizer for a party.
5 from 2 votes
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Course: Appetizer, Snack
Cuisine: American
Diet: Vegan
Prep Time: 5 minutes
Cook Time: 18 minutes
Boil Cashews: 5 minutes
Total Time: 28 minutes
Servings: 10 servings
Calories: 153kcal
Author: Linda & Alex
Cost: $8

Equipment

  • 1 High Powered Blender
  • 1 Oven

Ingredients

  • 1 cup cashews soaked overnight or boiled for 15 minutes
  • 2 tablespoon lemon juice
  • ¼ cup water add more if you need to thin it a bit more
  • ¼ teaspoon paprika
  • ½ teaspoon ground sea salt
  • ⅓ cup nutritional yeast SEE NOTE
  • 14 ounce young green jackfruit packed in water not brine, SEE NOTE
  • ½ cup vegan buffalo sauce link to our homemade sauce is in the instructions.
  • ⅓ cup vegan ranch dressing link to our homemade dressing is in the instructions.
  • ¼ cup fresh chives chopped
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (218°C).
  • Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tablespoon lemon juice, ¼ cup (more if needewater, ¼ teaspoon paprika, ½ teaspoon sea salt, and ⅓ cup nutritional yeast.
  • Blend on a high setting until smooth and creamy. You shouldn’t see any solid pieces of the nuts.
  • Rinse the 14 oz of jackfruit and shred with your fingers until it looks like shredded chicken. Toss the hard pieces away.
  • In an 8 inch oven safe dish, stir the jackfruit, buffalo sauce, ranch dressing, and cashew cheese until well combined.
  • Bake for approximately 18 minutes or until lightly browned on top.
  • Serve with chopped veggies, crostini, or tortilla chips.
  • Enjoy!

Notes

RECIPE NOTES
DO NOT substitute brewer’s yeast or active dry yeast for nutritional yeast. They are not the same things and they will ruin the recipe.
Use YOUNG GREEN JACKFRUIT packed in WATER. It will be too salty if packed in brine. Ripe jackfruit is too sweet and will ruin the recipe.
Why is my buffalo dip greasy?
If you added vegan cheese it's probably because it wasn't mixed together enough. Stir it well and put it back in the oven to bake a bit longer.
Why is my dip so soupy?
Most likely the sauce was too watery. It should be thick, not runny.
Storage
Store it covered in the refrigerator for up to 3 days.
Can I freeze this?
Since it's a cashew based dip we don't recommend freezing it.
How do I reheat this?
Cover the dip with foil and heat in a 350F (176C) oven until warmed through.
 
NUTRITIONAL DISCLAIMER

Nutrition

Serving: 0.05cup | Calories: 153kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 578mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
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