Vegan Buffalo Dip
This vegan buffalo dip is a fiery and crowd-pleasing appetizer that swaps dairy for rich cashew-based cream cheese and tangy hot sauce. It is a fully plant-based vegan recipe that delivers all the bold heat and comfort of the classic without any animal products.
A spicy and creamy vegan buffalo dip made with cashew cream cheese and hot sauce that is perfect for game day.
Nutrition per serving
Ingredients
base
seasoning
Instructions
Soak and drain cashews
Drain the soaked cashews and rinse them well. Soaking overnight softens them fully so they blend into a perfectly smooth and creamy base for this vegan dip.
Blend the cream base
Add the soaked cashews, white beans, nutritional yeast, garlic powder, onion powder, apple cider vinegar, and plant-based milk to a high-speed blender. Blend until completely smooth and creamy.
Mix in the hot sauce
Transfer the blended cream mixture to an oven-safe baking dish. Stir in the hot sauce until fully combined and evenly distributed throughout the dip.
Bake and serve
Bake in a preheated oven at 375 degrees Fahrenheit for 18 to 20 minutes until the top is slightly golden and the dip is bubbling around the edges. Serve hot with celery sticks, tortilla chips, or toasted bread.
Substitutions
Common mistakes
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