Vegan Buffalo Chicken Dip Recipe
This vegan buffalo chicken dip is creamy, spicy, wildly satisfying, and (if I’m being honest), kind of unfair to every other vegan buffalo dip out there. There’s no cashews, no cream cheese, no mock meat - just a few clever ingredients doing some very impressive things!
Equipment
- 1 small food processor or small blender
Ingredients
For the vegan chicken:
- 4 oz. dry soy curls
- 1 ½ cup water
- 2 ½ Tbsp vegan chicken bouillon powder
- 2 Tbsp vegan-friendly buffalo sauce
For the dip:
- 1 (10.9-oz) container Mori-Nu silken tofu (extra firm)
- ⅓ - ½ cup vegan-friendly buffalo sauce
- ½ lemon juiced
- 1 Tbsp nutritional yeast
- 1 Tbsp white miso paste
- 1-2 Tbsp vegan ranch seasoning optional
- 1 tsp sea salt
- 2 cups vegan shredded cheddar divided
Instructions
Step 1: Make the vegan buffalo chicken
- Add soy curls, water, bouillon, and 2 Tbsp buffalo sauce to a non-stick high-walled pan and stir.
- Turn heat to medium-low, cover, and cook for 5 minutes.
- Then, remove the cover and stir. Turn heat to medium and cook for another 10 minutes, stirring every couple minutes to remove from the bottom of the pot.
- Remove from heat, transfer to a cutting board and chop/shred the soy curls. You can also use a food processor or stand mixer to shred them if you prefer.
Step 2: Make the creamy tofu sauce
- Preheat the oven to 400F.
- To a food processor or blender, add the silken tofu, buffalo sauce, lemon juice, nutritional yeast, miso paste, optional ranch seasoning, and sea salt.
- Blend until completely smooth and combined, stopping to scrape down the sides as needed.
Step 3: Prep the dip
- Add the contents of your food processor to a large mixing bowl with the shredded soy curls and 1 cup of the vegan cheddar shreds.
- Mix with a large spoon until thoroughly combined.
Step 4: Bake the vegan buffalo dip
- Pour the contents of your bowl into an 8x8-inch square baking dish. You can also use a smaller square or oval dish for a deeper dip.
- Then, top with remaining 1 cup of vegan cheddar. Use the back of a large spoon or rubber spatula to push the cheese into the dip gently. You don’t have to push it all the way in, just make sure it’s packed down. This helps with melting!
- Bake the dip at 400F for 25 mins until bubbly and melted. Feel free to place this in the broiler for the last 2 minutes of cooking time if you prefer a browned/crispy topping.
To serve/store:
- Serve drizzled with extra buffalo sauce or vegan ranch, sprinkled with some fresh green herbs or green onions, alongside chips, crackers, and all the veggies. Enjoy!
- Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat leftovers in the oven or microwave until heated through. Honestly, I love leftovers served cold though!
Crockpot Instructions
- Follow Step 1 (Make the soy curls), Step 2 (Make the tofu sauce), and Step 3 (Prep the dip) as-written above.
- Then, transfer the dip from your mixing bowl into your slow-cooker.
- Top with the second 1 cup vegan cheddar shreds.
- Cover and cook on low for 4-6 hours or high 2-3 hours
Video
Notes
2 Ways to Make This Ahead of Time (Busy-Person Approved)
Option 1: Make almost everything ahead
- Prepare the soy curls, tofu sauce, and dip mixture as written.
- Transfer to your baking dish without the cheese on top, cover tightly, and refrigerate for up to 3–5 days.
- When ready to bake, add the cheese and bake as directed.
Option 2: Prep the components
- Make the soy curls and tofu sauce.
- Store them separately in airtight containers in the fridge.
- When ready, mix everything together, add cheese, and bake!
Nutrition
Serving: 1/8 the dipCalories: 177kcalCarbohydrates: 13gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 881mgPotassium: 50mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 4mgCalcium: 70mgIron: 2mg
Tried this recipe?Let us know how it was!