If you're looking for an easy to make vegan version of buffalo chicken dip, you have found the right recipe! This Vegan Buffalo Chicken Dip is the perfect creamy, cheesy, spicy goodness every game day, BBQ, party, or movie night deserves. Just like the classic dip, but better because it's completely vegan, dairy-free, gluten-free, way healthier, make-ahead, and tasty delicious. 
The shredded chicken in this dip is my shredded tofu recipe which makes for the perfect chewy meaty texture. The base of the dip is made with cashews to make it super creamy and cheesy. Mixed with classic Franks Red Hot and some extra seasonings, you won't believe how addictive this dip is! 
This Vegan Buffalo Chicken Dip can be made ahead of time which saves the stress of last minute cooking. Just prepare the dip fully, store it in the fridge for up to 2 days, then bake it when ready to serve. Serve the dip with tortilla chips, carrots, or celery sticks. Omnomnom!
To Make Vegan Buffalo Tofu Dip:
Prepare the Vegan BBQ Shredded Tofu according to the directions, stopping after step 4 is complete. In other words, bake the tofu, but do not mix it with the BBQ sauce and water. 
If you have a high-powdered blender you can skip straight to the next step. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using. 
Add the cashews, 1 ½ cups water, Franks Red Hot, miso paste, onion powder, and garlic powder to a blender, and blend until completely smooth and creamy, stopping to scrap the sides as needed. 
Add the prepared shredded tofu to an 8" x 8" baking dish (or similar sized dish). Pour over the cashew mixture and stir to combine. Bake for 20 - 25 minutes until the top has darkened slightly and the dip is heated through. Serve hot with tortilla chips and celery sticks. This Vegan Buffalo Chicken Dip is perfect for any game day, a BBQ, or when you need some spicy cheesy vegan dipping! 
Common Questions:
Can I make Vegan Buffalo Tofu Dip ahead of time? The unbaked dip can be prepared ahead of time and kept in the fridge for up to 2 days. Then bake when you're ready to serve. If baking straight from the fridge, it may take a couple minutes longer to heat through. Can I freeze Vegan Buffalo Tofu Dip? Yes, you can. As long as you let the dip cool before freezing and then freeze in an air-tight container. Be the dip is cooled as any condensation will result in a layer of frost on the dip. If stored properly, it should last approx. 2 months in the freezer. If you try this recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull.
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Vegan Buffalo Chicken Dip
Servings: (makes about 4 cups)
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Ingredients
- 1 recipe Vegan BBQ Shredded Tofu, (see step 1 before preparing)
- 1 ½ cups raw cashews
- 1 ½ cups water
- ½ cup Franks Red Hot, (or similar sauce)
- 1 tablespoon white miso paste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Tortilla chips and/or celery sticks, for serving
Instructions
- Prepare the Vegan BBQ Shredded Tofu according to the directions, stopping after step 4 is complete. In other words, bake the tofu, but do not mix it with the BBQ sauce and water.
- Preheat your oven to 350F (180C).
- If you have a high-powdered blender you can skip straight to the next step. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
- Add the cashews, 1 ½ cups water, Franks Red Hot, miso paste, onion powder, and garlic powder to a blender, and blend until completely smooth and creamy, stopping to scrap the sides as needed.
- Add the prepared shredded tofu to an 8" x 8" baking dish (or similar sized dish). Pour over the cashew mixture and stir to combine. Bake for 20 - 25 minutes until the top has darkened slightly and the dip is heated through. Serve hot with tortilla chips and celery sticks.
Notes
Nutrition
Blythe says
Always a crowd favorite among all types of eaters!
Jess @ It Doesn't Taste Like Chicken says
Yay!
Bonnie says
This is so good! I’m made it for the Super Bowl last weekend and again today because I was craving it all week. I followed the recipe exactly as written and it is perfection!
Jess @ IDTLC Support says
Terrific!
Tracy says
This was amazing. I can’t stop eating it. My sauce seemed a bit watery, so I added some nutritional yeast and let it blend for 5 minutes to heat/thicken. I never had the chicken and cheese version but always thought it looked amazing. I am so glad to have this animal free, healthier version! Thank you so much!
Jess @ IDTLC Support says
We're so thrilled you loved it so much!
Karen says
Best ever I couldn't stop eating it!
Jess @ IDTLC Support says
Yay!
Elise says
If we wanted less “buffalo” and more “queso” would you just recommend removing the franks red hot and adding some nutritional yeast? Thank you!
Just bought your books
Sam Turnbull says
This would be a different recipe, so I don't know the exact measurements as I haven't tested it, but you could try substituting Franks with red salsa. I hope that helps!
Sariah Gresham says
After blending, my mixture looks much more watery than yours. Is it because I soaked my cashews overnight?
Jess @ IDTLC Support says
If they were rinsed, it shouldn't be too watery but if you like a thicker dip, you can cut the added water down.
Hadley says
Soooo… I haven’t baked it yet, but can’t stop tasting this sauce—incredibly delicious! I added a quarter cup of nutritional yeast because the Buffalo chicken dip we used to eat before we went vegan had cheddar cheese in it. I can’t believe how good this is and how similar it tastes to the real deal. Wow! Thanks for ANOTHER great recipe, Sam!
Sam Turnbull says
Yay! So happy ou love it Hadley 🙂
Silver says
This recipe is insanely good!! Wow! Sam does it again (and again and again) ! Served it with some homemade pita breads and it was sooo good. Next time I won’t cook it so long because I would of preferred it to be runnier and I will double the crispy tofu! Thanks Sam 🙂
Sam Turnbull says
Amazing! So happy you loved it 🙂
Andrea says
Just made this today and it was outrageous! Made the recipe as is, because you are the expert, after all, and all of your recipes are amazing! This was no exception! This will be a regular in my repertoire for sure! Thanks for another great vegan and gluten free (un)guilty pleasure!
in2insight says
This blew our socks off!
Super yummy with a great kick of heat (I LOVE spicy foods and this one was at the top limit for me...) 🙂
Thank you for sharing this awesome treat.
Melanie says
This is wonderful. I followed the recipe as written but my tofu came out more crumbled than shredded even though I used a box grater. I burned my mouth because I wanted to try this so bad. It's spicy, creamy, chewy and delicious. Thanks for this wonderful substitution to a SAD favorite.
Sam Turnbull says
You're most welcome Melanie! Different brands grate differently but as long as you enjoyed it, that's all that matters!
Amanda says
This is delicious! I actually used a can of white beans instead of cashews to have a more affordable, nut-free option. Also my shredded tofu did get a bit over baked, so I will lessen the baking time or lower the temp next time on making the shredded tofu step, but overall, the dip turned out great!
Sam Turnbull says
So happy you enjoyed it Amanda, and I will have to try it with beans 🙂
Mark says
Just made this for the 4th time. It's perfect. Couldn't imagine a way to make it better. I tend to bake it a wee bit longer (25-30 mins)....
We are making this for Xmas Eve apps for the famjam. Thank you again for this amazing recipe.
Sam Turnbull says
Awww! You're most welcome! I'm so happy you love it so much 🙂