Author: If you're looking for an easy to make vegan version of buffalo chicken dip, you have found the right recipe! This Vegan Buffalo Chicken 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 shredded 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 Vegan Buffalo Chicken 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, carrots, 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 ½ 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. This Vegan Buffalo Chicken Dip is perfect for any game day, a BBQ, or when you need some spicy cheesy vegan dipping! 
Common Questions:
Can I make Vegan Buffalo Tofu Dip ahead of time? 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. Can I freeze Vegan Buffalo Tofu Dip? Yes, you can. As long as you let the dip cool before freezing and then freeze in an air-tight container. Be the dip is cooled as any condensation will result in a layer of frost on the dip. If stored properly, it should last approx. 2 months in the freezer. If you try this recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull.
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Vegan Buffalo Chicken Dip
Servings: (makes about 4 cups)
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Ingredients
- 1 recipe Vegan BBQ Shredded Tofu, (see step 1 before preparing)
- 1 ½ cups raw cashews
- 1 ½ cups water
- ½ cup Franks Red Hot, (or similar sauce)
- 1 tablespoon white miso paste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Tortilla chips and/or celery sticks, for serving
Instructions
- 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 ½ 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.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Andrea says
First time making this. Huge success! Sub'd hot sauce for BBQ sauce for the shredded tofu recipe and added about 1 cup of Violife mozzarella shreds to the mix before baking. Perfect heat. Super yum!
Trisha says
Sam, thank you so much for this wonderful recipe! It was so easy and fun to make. My husband and I both loved it! Congratulations on your marriage!
Sam Turnbull says
THank you so much, Trisha! I'm so happy you enjoyed!
Ellen says
Love it. All your recipes are amazing but this is one of my favorites. Cashews and tofu?? It’s another one of those that taste like comfort food but is secretly healthy. Made it exactly how instructed and would not change a thing.
Patti says
My 17 year old who interns as a herdsman on a cattle ranch likes this better than actual buffalo chicken dip - WHAT???
Sam Turnbull says
Hahaha! Love it!!
Julie Trujillo says
Delicious! Definitely will make again. Next time I will try w/ sunflower seed for my friend who is allergic to cashews.
Lauren says
Made this for a small outdoor Xmas gathering and it was perfect!! My family couldn’t stop talking about it and asking questions. They said it was their most favourite item on the table along with your baked Brie. How do you keep nailing it?!
Sam Turnbull says
Hahah! A lot of recipe testing... Glad it was such a hit 🙂
Janice stuhlmacher says
This looks so good and I'm going to try using a vegan chicken mix that I get from Deliciou. Hope it works.
Sheila McEown says
Sam I had to push my supper out by an hour because my (non vegan) husband and my (vegan) girls and I devoured this and we were stuffed! So good.
Sam Turnbull says
Hahaha! Love it 🙂
Ann Matthews says
I made this dip tonight for my family and my only regret is that I didn't double it!! It is so delicious and will definitely be bringing it to family parties. Thank you for all your awesome recipes!
Sam Turnbull says
Haha! Awesome! You're most welcome 🙂
Sara says
Woah, Sam, this recipe is amazing (the only change I made was adding a little nutritional yeast for extra cheesiness). Thanks a lot! I ate the entire dish by myself over the weekend... and I'm already thinking about making it again 🙂
Sam Turnbull says
Haha! Wonderful!! So happy you loved it, Sara 🙂
Stephanie S says
Made this last night for a get together and it was a hit! This was an anti vegan food crowd but the entire thing was consumed! I did add some shredded nabati’s mozza but I don’t think it was needed at all, the recipe as written would be perfect. The shredded tofu alone was delicious too, can’t wait to make that again for other purposes.
This will be my new go to appy to bring to get togethers. Easy to make! Sure to wow!
Sam Turnbull says
Haha love it!!So thrilled it was a hit 🙂
Karen says
One of your best recipes! But, I love them all! THANK YOU!
Sam Turnbull says
Haha! Amazing 🙂
Courtney R says
Delicious and easy! Husband approved!
Sam Turnbull says
Yay!! Happy to hear it 🙂
Mary says
On a scale of hot and hot.. how hot is this? Pretty wimpy here!
Sam Turnbull says
Haha! It's spicy. You could try subbing vegan BBQ sauce instead of Franks 🙂
Leanne Paterson says
I haven’t even baked it yet and I’m already devouring it.
Sam Turnbull says
Bahaha! Love it 🙂
Vanessa says
We made it with canned jackfruit due to soy allergies and it came out so delicious! Thanks again for another amazing creamy dish Sam!
Sam Turnbull says
That's amazing! So happy you enjoyed 🙂
Jay says
Phenomenal! I left the oil out, still awesome.
Sam Turnbull says
Amazing! SO happy to hear it 🙂
Yulca says
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 .
Yulca says
Whoops, stars went awol.
Jessica says
Just made this for a family dinner. Wow - so good! Since some of us are kinda whimpy, and because I didn’t have any Frank’s, I used 1/4 sriracha instead. So so good! Thank you!
Krystle says
Made this tonight and it was a great addition to our Super bowl snack buffet. I was lazy and crumbled the tofu instead of shredding it and we really enjoyed it that way.
Sam Turnbull says
Oh wow! Best of luck with the renovations!
Kendra Pedersen says
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 ♡
Sam Turnbull says
Haha!! That's amazing! You're most welcome 🙂
Madelyn says
Could you use Jackfruit for this instead of tofu? just curious if you tried it?
Sam Turnbull says
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.
Kendra says
Do you think if we boil our cashews we should decrease the water added later since the cashews will absorb some water when boiled?
Sam Turnbull says
It's not enough water to make a much of a difference so there is no need. 🙂
Lynda says
I so want to make this recipe but cashews and me do not agree. Is there anything else I could substitute the cashews for?
Peter says
Yes, I'm wondering the same because cashews are pretty high in calories. Maybe a 50/50 compromise with another lower caloric ingredient?
Sam Turnbull says
Substitutions are in the recipe notes 🙂
Sam Turnbull says
Yep! Substitutions are in the recipe notes 🙂
Nancy says
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.
Sam Turnbull says
Haha! Will do!