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Creamy Vegan Buffalo Chicken Dip in a white bowl with celery sticks

Creamy Vegan Buffalo Chicken Dip

This wildly addictive party dip captures every essential quality of the classic: luxurious creaminess, a sharp vinegary buffalo punch, and a satisfying, shreddy texture. Made with jackfruit and chickpeas in a rich cashew-based sauce, it's a surprisingly simple, crowd-pleasing appetizer that will delight vegans and omnivores alike.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or vegan butter
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 3/4 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 3/4 cup vegan buffalo sauce
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large Skillet
  • High-speed blender
  • Oven-safe baking dish (e.g., 8x8 inch or similar)
  • Potato masher or fork
  • Measuring cups and spoons
  • Knife and cutting board
  • Colander

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
  3. Add minced garlic and cook for 1 more minute until fragrant.
  4. While onions cook, shred the drained jackfruit with your fingers or a fork, discarding any tough core pieces.
  5. Add shredded jackfruit and chickpeas to the skillet. Gently mash about half of the chickpeas with a potato masher or fork. Cook for 5-7 minutes.
  6. Drain soaked cashews. In a high-speed blender, combine cashews, vegetable broth, nutritional yeast, lemon juice, onion powder, and smoked paprika. Blend on high until completely smooth and creamy.
  7. Pour the creamy cashew sauce and the buffalo sauce into the skillet with the jackfruit mixture. Stir until fully combined and heated through. Season generously with salt and pepper.
  8. Transfer the dip mixture to an oven-safe baking dish.
  9. Bake for 20-25 minutes, until the edges are bubbly and the top is lightly golden.
  10. Serve warm with tortilla chips, celery sticks, and carrot sticks.

Notes

For the smoothest sauce, soaking the cashews is essential. If you forget, boil them for 15 minutes. Shred the jackfruit well and mash some chickpeas for the best texture. Choose a high-quality vegan buffalo sauce you enjoy. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. Variations: Stir in 1/2 cup shredded vegan cheese before baking, add 1/2 tsp liquid smoke, or fold in chopped spinach after baking.