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This buffalo chickpea dip is easy to make and perfect for an appetizer or snack. It uses simple ingredients, it’s creamy, and can be made in advance. It’s also gluten-free and vegan!
If you don’t need to soak the cashews, the dip is ready in 30 minutes. The dip will be baked for the flavors to develop and it firms up the longer it’s baked. It forms a crust around the edges but leaves the center soft and creamy. Plus it’s super delicious warmed through!
This vegan buffalo chicken dip utilizes chickpeas for texture to make it a meatless appetizer. I also have a vegan curry chickpea salad recipe that’s great with crackers and also uses chickpeas for texture. For more dips, try oil-free hummus, vegan nacho cheese, guacamole, or pico de gallo.
- The buffalo chickpea dip can be eaten without cooking, but I think it tastes better when cooked since the flavors are more developed.
- If you prefer it hotter, drizzle a little more buffalo sauce over the top.
- I use a 5x9 loaf pan, but a similar size oven-proof baking dish will also work.
- If you have a high-speed blender, then there’s no need to soak the cashews. If you don’t have a high-speed blender, soak them overnight or use a quick soak method. Do this by boiling water and pouring it over the cashews in a heat-proof bowl and soaking for about 15-20 minutes.
Raw Cashews - The nuts are used as the base of the dip and are pureed with milk to make them creamy.
Dairy-free milk - Use unsweetened plain dairy-free milk to blend with the cashews to make the base of the buffalo chickpea dip.
Chickpeas - Pulse the chickpeas into the sauce to break them up and create texture.
Frank’s Red Hot Original Hot Sauce - Can’t have a buffalo dip without hot sauce! I only tested with Frank’s Red Hot Original hot sauce. The buffalo version should work, but I would leave out the nutritional yeast.
Nutritional yeast - Adds a little cheesiness to the dip, don’t worry if you’re not a fan because the flavor isn’t strong. It does tone down the hot sauce some, so if you leave it out the dip may be a smidge hotter.
Lemon juice - Adds a little more tang to the vegan buffalo chicken dip, I wouldn’t substitute it for lime juice. If you have yogurt on hand that would work, or just leave this element out.
Garlic, onion, and dried dill - Added for more flavor.
- The recipe calls for unsalted raw cashews. I have tested with unsalted roasted cashews, which can also be used if you can’t find unsalted raw.
- Any unsweetened plain dairy-free milk will work.
- I haven’t tested, but a can of drained artichokes or jackfruit packed in water (not oil) should also work. Add them just like the recipe calls for the chickpeas to be pulsed into the dip to break up, but not pureed to be smooth.
Can I make the dip in advance?
The dip can be made a day in advance, store the uncooked dip covered in the refrigerator. I like to let the dish come to room temperature before baking it in a preheated oven. Then bake at 375 F for 20-23 minutes.
Preheat the oven to 375 F (190 C).
Blend the cashews, milk, buffalo sauce, nutritional yeast, lemon juice, garlic powder, onion powder, dried dill, and a pinch of salt in a food processor or a blender.
Once smooth, then pulse in the chickpeas, leaving the dip chunky not smooth. This gives the dip texture.
Pour the dip into a 5x9 glass baking dish.
Cook uncovered for about 20-23 minutes, or until the dip is almost set and the edges start to brown but the middle is still soft.
Let the buffalo dip cool and serve while still warm.
How to Serve
- Serve the buffalo chickpea dip with crackers, tortilla chips, pita chips
- Use carrots, celery, cauliflower, or sliced bell pepper to dip
- Serve leftovers in a wrap, sandwich, or a topping for vegan toast
If you have leftover vegan buffalo chicken dip with chickpeas, let it cool then store them covered in the fridge for up to 3 days. Reheat leftovers in the oven or microwave until heated through.
As always, I hope you enjoy this recipe for vegan buffalo chicken dip! If you like the recipe, feel free to rate it and leave a comment.Print
Buffalo Chickpea Dip (Vegan)
- Total Time: 27 minutes
- Yield: 6 1x
- Diet: Vegan
This vegan buffalo chickpea dip is easy to make and perfect for an appetizer or snack. It uses simple ingredients, it’s creamy, and can be made in advance.
- ¾ cup (94 g) raw unsalted cashews (soak the cashews if you don’t have a high-speed blender)
- ¾ cup (177 ml) dairy-free milk
- ⅓ cup Frank’s Red Hot Original Hot Sauce
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- Pinch of salt
- 1 can (15 ounces) chickpeas, drained and rinsed
- Fresh scallions or chives
- Chopped parsley
- More buffalo sauce
- Preheat the oven to 375 F (190 C).
- Blend the cashews, milk, buffalo sauce, nutritional yeast, lemon juice, garlic powder, onion powders, dried dill, and a pinch of salt in a food processor or a blender.
- Once smooth, then pulse in the drained chickpeas, leaving the dip chunky not smooth. This gives the dip texture.
- Pour the dip into a 5x9 glass baking dish and cook uncovered for about 20-23 minutes, or until the dip is almost set and the edges start to brown but the middle is still soft.
- Let the dip cool and then serve while still warm.
The longer you cook the dip the more firm it becomes.
If you have a high-speed blender, then you may not need to soak the cashews.
For a quick soak for cashews, boil water, then pour of the cashews in a heat proof container and soak for 15-20 minutes.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: appetizer, snacks
- Method: oven
- Cuisine: american
Keywords: buffalo chickpea dip, vegan buffalo chicken dip, vegan buffalo dip
Super easy and it was delicious, I'm planning on making it again.
I'm glad you enjoyed the recipe!