If you’re looking for an easy to make vegan version of buffalo chicken dip, you have found the right recipe! This vegan buffalo tofu 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 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 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 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 1/2 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.
Perfect for game day, a BBQ, or when you need some spicy cheesy vegan dipping!
Bon appetegan!
Sam Turnbull.
Ttastes just like the classic, but better because it's easy to make, dairy-free, gluten-free, way healthier, make-ahead, and super delicious. Creamy, cheesy, spicy goodness perfect for any game day, BBQ, party, or movie night.
- 1 recipe Vegan BBQ Shredded Tofu (see step 1 before preparing)
- 1 1/2 cups raw cashews
- 1 1/2 cups water
- 1/2 cup Franks Red Hot (or similar sauce)
- 1 tablespoon white miso paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Tortilla chips and/or celery sticks, for serving
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 1/2 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.
Cashews: raw cashews are my preferences as they have a mild flavour and are quite soft so they are easy to blend. For substitutions, you can try replacing the cashews with softened blanched almonds, or softened raw sunflower seeds.
Miso paste: miso paste adds an aged umami taste which makes this dip taste cheesy. Miso is my preferred flavour wise, but you can try subbing sauerkraut, or olive juice for a similar briny flavour.
Make ahead: 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.
Nutrition
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Delicious and easy! Husband approved!
On a scale of hot and hot.. how hot is this? Pretty wimpy here!
Haha! It’s spicy. You could try subbing vegan BBQ sauce instead of Franks 🙂
I haven’t even baked it yet and I’m already devouring it.
Bahaha! Love it 🙂
We made it with canned jackfruit due to soy allergies and it came out so delicious! Thanks again for another amazing creamy dish Sam!
That’s amazing! So happy you enjoyed 🙂
Phenomenal! I left the oil out, still awesome.
Amazing! SO happy to hear it 🙂
This looks amazing! Five stars in advance because it’s you. Would also be good over baked potatoes, I guess.
Can’t wait to get back to all your delicious ideas once our kitchen remodel is finally finished after 2.5 months with a hot plate, no oven & dirty dishes in the shower .
Whoops, stars went awol.
Oh wow! Best of luck with the renovations!
This is a delicious recipe! My husband never eats tofu and he liked this so much he ate a whole bowl full. Thank you for always finding new, interesting and easy recipies ♡
Haha!! That’s amazing! You’re most welcome 🙂
Could you use Jackfruit for this instead of tofu? just curious if you tried it?
I haven’t tried it, but I’m sure it would be great. I would prepare the jackfruit according to this recipe but reduce the BBQ sauce.
I so want to make this recipe but cashews and me do not agree. Is there anything else I could substitute the cashews for?
Yes, I’m wondering the same because cashews are pretty high in calories. Maybe a 50/50 compromise with another lower caloric ingredient?
Substitutions are in the recipe notes 🙂
Yep! Substitutions are in the recipe notes 🙂
I am making this as I type. I just blended the cheese sauce and it tastes “f”ing awesome. The final product should be amazing. Thanks, Sam! Please give Chickpea a kiss from me.
Haha! Will do!