Description
This Vegan Buffalo Chicken Dip is the ultimate crowd pleasing dip! It’s thick and creamy, spicy, and made with just 9 simple plant-based ingredients. Serve warm with your favorite dippers and additional appetizers for an unforgettable party spread.
Ingredients
- 1 tablespoon oil
- 8 ounces vegan chicken
- 2 cloves garlic, minced
- 8 ounces vegan cream cheese
- 8 ounces silken tofu
- ¼ cup nutritional yeast
- Juice of 1 lemon
- ⅓–½ cup buffalo sauce
- ¾ teaspoon salt, divided
- Black pepper
- ⅓ cup vegan cheddar cheese
- Chopped green onions, for garnish
- Vegan ranch, for garnish
Instructions
- Preheat the oven to 425°F.
- Heat the oil in a pan over medium heat. Add the vegan chicken and cook for 3 minutes. Add the garlic and ¼ tsp of salt and sauté for another 1-2 minutes or until the chicken is lightly browned and cooked through.
- Transfer to a cutting board and chop the chicken into small bite-size pieces (or use kitchen shears and cut the chicken directly in the pan).
- In a high-powered blender, add the cream cheese, tofu, nutritional yeast, lemon juice, buffalo sauce, salt, and pepper. Blend until very smooth. Taste and add more buffalo sauce, salt, or black pepper to taste.
- Transfer to a greased oven-safe dish. Add the chopped vegan chicken and stir together. Top with the vegan cheddar cheese, cover with foil and bake for 15-20 minutes, or until the cheese is melted.
- Let the dip cool for at least 10 minutes.
- Top with green onions and vegan ranch. Serve with carrot sticks, celery sticks, or crackers. Enjoy!
Notes
- Start with ⅓ cup buffalo sauce and add up to ½ depending on how spicy your buffalo sauce is and your spice preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Blender and Oven
