This Vegan Buffalo “Chicken” Dip is creamy, spicy, and irresistible! A fantastic bold flavor is created with just a few ingredients and the protein-packed replacement for chicken is healthy white beans. Whip up this easy appetizer on your next game day or get-together!
Buffalo chicken dip used to be one of our household favorites before veganism came into play. One day, I decided that it was time to bring this tasty dish back by veganizing it!
After some brainstorming and creative trials in the kitchen, I came to this amazing baked dip recipe!
This addictive dish comes together so quickly and easily. It's made with white beans, vegan cream cheese, hot sauce, and vegan ranch. Then, top it off with vegan cheese and scallions to create a crisp, flavorful top layer.
I have an unhealthy confession... My favorite thing to eat this with is Ruffles potato chips. The combination with this white bean buffalo dip is so good!
Here are some other dipper options that pair perfectly with this buffalo dip.
- celery
- carrots
- cucumbers
- cauliflower
- bell peppers
- tortilla chips
- crackers
- pita chips
- bread
I truly think the only problem you’ll have is being able to stop eating it. In fact, don’t count on having any leftovers!
Why This Recipe is Special
- No cashews
- Fully vegan and dairy-free.
- It's easy and quick to make.
- White beans are loaded with protein and fiber.
- Your friends and family will love the bold flavors.
Ingredient Notes
White Beans - The beans can either be made from scratch or canned. Here’s my favorite White Bean Recipe that is perfect for this dip. Any variety of white beans works, ie., navy, Great Northern, etc. Just make sure to thoroughly drain the liquid from them.
Vegan Ranch - For this recipe, I use store-bought vegan ranch. There are a few different brands such as Hidden Valley and Follow Your Heart that are pretty tasty.
Vegan Cream Cheese - I like Kite Hill, Violife, or Trader Joe's vegan cream cheese, but any brand works. It's easier to combine it with the other ingredients when it's softened.
Hot Sauce - My go-to hot sauce is Louisiana, but Frank’s RedHot would be a good option as well. Just make sure to check the ingredients because some store-bought hot sauces aren’t vegan. Feel free to use more or less depending on how spicy you want it.
Vegan Cheddar Cheese - Just a little bit of vegan cheddar cheese for the top of this dish adds a nice texture and amazing flavor. I usually use Violife brand.
Scallions - Sliced-up scallions (green onions) add a delicious herb flavor. You can either put them on before you bake the dip, which is my preference, or you can wait until you take it out of the oven.
Step-by-Step Instructions
About 10 minutes before you start to make the dip, remove and uncover the cream cheese from the refrigerator so that it can begin to soften.
Preheat the oven to 350°F.
Use a colander to drain any liquid from the beans. Pour them into a large mixing bowl and slightly mash most of them with a potato masher. Leave some of the beans whole to add to the dip’s texture.
Add the vegan ranch, softened cream cheese, and hot sauce, to the beans. Stir to combine them with a large spoon. You may have to use the masher or the back of a fork to further mash the cream cheese if it isn’t fully softened.
Pour the dip mixture into a baking dish. Top the dip with shredded vegan cheddar cheese and optional scallions. You can add the scallions after the dip is cooked thoroughly if you prefer to eat them raw.
Cover the dish so that the cheese at the top can get steamy and melt in the oven. Place it on the top rack of the oven and bake it for about 30 minutes or until the cheese is mostly melted and the dip is bubbling.
Let the vegan buffalo dip cool for a couple of minutes before enjoying it with a dipper of your choice.
Variation Ideas
- Stir in some fresh jalapeño slices, diced onions or bell peppers for a chunkier, veggie-filled dip.
- Try this dip with tofu, soy curls, jackfruit, or store-bough vegan chicken in place of the beans.
Storage & Reheating
- If you have any leftover dip, store it covered in the refrigerator for up to 4 days.
- Reheat the dip in the microwave at 30-second intervals until heated through. Keep the dip covered while heating it and stir in between intervals.
Make Ahead
This dip can be made ahead of time! Combine the ingredients, but hold off on the baking until you’re ready to eat it. Store it covered in the refrigerator for up to 2 days. Remove it from the refrigerator while the oven is preheating. This will allow the dish to come to room temperature and prevent it from cracking. Bake it (covered) for 30 minutes at 350°.
More Vegan Dip Recipes
I hope you love this recipe! Please consider leaving a star rating and comment below. You can get my latest recipes sent directly to your inbox. Click here to subscribe to my email list!
Vegan Buffalo Chicken Dip
Ingredients
- 4 cups white beans, drained
- 1 cup vegan ranch
- 7.5 ounces vegan cream cheese
- ¾ cup hot sauce
- ⅔ cup vegan cheddar cheese
- ⅓ cup scallions optional
Instructions
- Remove the vegan cream cheese from the refrigerator about 10 minutes before you start to make the dip so that it can begin to soften.
- Preheat the oven to 350°F.
- Drain any liquid from the beans. Pour them into a large bowl and slightly mash most of them with a potato masher or fork. Leave some of the beans whole to add to the dip’s texture.
- Add the ranch, softened cream cheese, and hot sauce, to the beans. Stir to combine them.
- Pour the dip mixture into a medium-sized baking dish. Top the dip with shredded vegan cheddar cheese and optional scallions. You can add the scallions after the dip is cooked if you prefer to eat them raw.
- Cover the dish so that the cheese at the top steams and melts. Place it on the top rack of the oven and bake it for 30 minutes or until the cheese is mostly melted and the dip is bubbling.
- Let the vegan buffalo "chicken" dip cool for a couple of minutes before enjoying it with chips or fresh veggies.
Video
Notes
- Store leftovers in a covered dish in the refrigerator for 4 days.
- Reheat it in the microwave at 30-second intervals. Keep the dip covered while heating it and stir in between heating.
- This dip can be made ahead of time! Combine the ingredients, but hold off on the baking part until you’re ready to eat it. Store it covered in the refrigerator for up to 2 days. Remove it from the refrigerator while the oven is preheating. This will allow the dish to come to room temperature and prevent it from cracking. Bake it (covered) for 30 minutes at 350°.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Leave a Reply