Vegan Buffalo Chicken Dip

5 from 2 votes

This baked vegan buffalo chicken dip is rich, creamy and so cheesy. It's packed with spicy flavor and makes the perfect crowd pleasing party dip.

Prep Time10

Cook Time20

Soaking Cashews1

Total Time1 30

Course: Appetizer, Dip

Cuisine: American

Diet: Vegan

Servings:

Calories: 214kcal

1 ½ cups Raw Cashews (225g) Soaked in hot water for 1 hour
2 Tablespoons Lemon Juice Freshly Squeezed
½ cup Canned Coconut Cream (120ml) Unsweetened
1 teaspoon Distilled White Vinegar
1 teaspoon Salt
1 teaspoon Onion Powder
1 teaspoon Vegan Chicken Spice or Vegan Poultry Seasoning
½ cup Vegan Buffalo Sauce (120ml)
¾ cup Nutritional Yeast (45g)
14 ounce Can Artichoke Hearts in Brine or Water, (1 can) Drained and sliced into quarters
⅓ cup Spring Onions Chopped

Soak the cashews. Place the cashews into a bowl. Pour boiling hot water from the kettle over the top of the cashews to submerge them. Leave the cashews to soak for 1 hour and then drain and rinse.
Preheat the oven to 375°F (190°C).
Add the soaked cashews, lemon juice, coconut cream, distilled white vinegar, salt, onion powder, vegan chicken spice, vegan buffalo sauce and nutritional yeast to the blender and blend until smooth.
Transfer the blended mix to a mixing bowl.
Add chopped artichoke hearts and chopped spring onions and gently fold them in.
Transfer to an oven safe 9-inch round dish and smooth down.
Bake for 20 minutes until lightly browned on top.
Serve topped with chopped spring onions with tortilla chips, crackers, breads or veggies for dipping.

Coconut cream - should be canned and unsweetened. Feel free to substitute it for canned, full fat, unsweetened coconut milk.
Vegan chicken spice - or vegan poultry seasoning. Check the ingredients list as many spices may be vegan without specifically saying so.
Vegan buffalo sauce - you can use a pre-made vegan buffalo sauce or you can make your own homemade vegan buffalo sauce with vegan butter and hot sauce.
Spring onions - are also called green onions, salad onions or scallions.
Make ahead. This dip is perfect to make a day or two in advance. Prepare it up to the point that it would go into the oven, and then instead of baking, cover and refrigerate. When you're ready for it bake it as usual and serve.
Storing and freezing. Leftover vegan buffalo dip can be stored covered in the fridge for 3-4 days. We love eating it cold but it can also be reheated in the oven at 350°F until warmed through. You can freeze it for 2-3 months and then thaw overnight in the fridge.