This vegan buffalo chicken dip is a breeze to prepare and packed with bold, tangy flavors! Made with shredded tofu for a hearty, chicken-like texture and a creamy base of blended cashews, itβs the perfect plant-based twist on the classic.

Whether itβs game day, a party, or just a snack craving, this simple vegan buffalo chicken wing dip has you covered! Serve it alongside vegan French onion dip with tortilla chips, veggie sticks, or toasted bread, and watch it disappear at your next gathering.
Why I Love This Recipe
Whenever I have guests coming over, this vegan buffalo chicken dip is my go-to. Itβs ridiculously straightforward to make, and without fail, it turns into the star of the spread.
Grated tofu mimics the usual shredded chicken in this dip while soaking up all the spicy, tangy deliciousness of the sauce. But the cashew-based buffalo cream truly takes this dip over the topβitβs rich, velvety, and perfectly balanced between heat and creaminess.
The best part? Itβs completely plant-based and still satisfies everyone, whether theyβre vegan or not! Whether I serve it with crunchy tortilla chips, crisp veggie sticks, or warm toasted baguette slices, it always has my friends and family asking for the recipe!
Ingredient Notes

Hereβs a breakdown of everything youβll need to make this vegan buffalo chicken dip.
- Shredded Tofu: Provides a light, meaty texture that absorbs the buffalo flavors and perfectly emulates shredded chicken. Use extra-firm tofu (or at least firm tofu).
- Avocado Oil: To coat the tofu, giving it a crisp, chewy texture once baked.
- Smoked Paprika: Adds a subtle smokiness and a pop of red color.
- Garlic & Onion Powder: Both add savory notes and round out the spice blend.
- Cashews: Once blended, cashews create a creamy, rich consistency in place of cream cheese (while adding a mild nutty flavor). Make sure to use raw, unsalted cashews here.
- Buffalo Sauce: Brings that signature tangy heat to the dip, making it unmistakably buffalo. Use your favorite brand, but Frankβs Red Hot is always a great choice!
- Soy Milk: To blend the cashews into a smooth cream. Use a plain, unsweetened variety.
- White Miso Paste: Adds a layer of umami that deepens the flavor complexity.
- Nutritional Yeast: Lends a cheesy note to the sauce and boosts its savoriness. Look for nutritional yeast at your local bulk food store!
Substitutions
- Tofu: For a firmer texture, you can replace tofu with tempeh. Use equal amounts, but note that tempeh has a much nuttier flavor that will slightly alter the dish.
- Avocado Oil: You can use olive oil as a substitute at a 1:1 ratio.
- Cashews: Raw almonds or sunflower seeds can be used instead of cashews at a 1:1 ratio, but expect a slightly different creaminess and flavor profile.
- Soy Milk: Any other plant-based milk (like almond or oat milk) works well.
How to Make
This vegan buffalo chicken wing dip is super easy to throw together! Follow my tips and tricks for the best results.
Preparation
Preheat your oven and line a baking sheet with parchment paper. If the tofu contains extra liquid, press it gently before crumbling.
Cooking

Step 1
Grate the extra firm tofu using a box or cheese grater. In a bowl, mix the grated tofu with avocado oil, smoked paprika, garlic powder, and salt until evenly coated.


Step 2
Spread the tofu mix on the lined baking sheet and bake for 10 minutes until it starts to dry out. Remove the sheet, toss the tofu, spread again evenly, and return to the oven for another 10 minutes.

Step 3
Meanwhile, submerge the raw cashews in boiling water for 5 minutes to soften, then drain and let them cool. In a high-speed blender, blend the softened cashews, vegan buffalo sauce, white miso paste, nutritional yeast, soy milk, garlic powder, onion powder, and salt until smooth and creamy.


Step 4
Transfer the baked tofu and the blended buffalo cream back into the mixing bowl and toss until thoroughly combined. Taste and adjust with additional buffalo sauce if you like it spicier, then transfer to an oven-safe dish.
Step 5
Bake this vegan buffalo chicken dip for 25-30 minutes at 350 degrees Fahrenheit. Garnish with green onions before serving with veggie sticks, tortilla chips, crackers, or sliced baguette.
Expert Tip
The initial baking of the tofu helps remove excess moisture, ensuring that it can adequately absorb the buffalo flavor, so donβt rush this step.
Variations
- Spicier: Try adding chili powder or cayenne pepper if you prefer more heat.
- Ranch-Style: Stir in a tablespoon of vegan ranch dressing for a creamier, tangy dip.
- Crunchy: Top with breadcrumbs or crushed crackers before baking for extra crunch.
- Mild: For a milder version, use less buffalo sauce and increase the nutritional yeast.
Cooking Tips
- Use Extra-Firm Tofu: It holds up better during baking and provides a meaty texture.
- Preheat Properly: Make sure your oven is fully preheated before baking the tofu and the dip to ensure consistent baking results.
- Soak Cashews Adequately: Remember to soak the cashews in boiling water to ensure a creamier blend. You can also soak them in room-temperature water overnight!
- Taste as You Go: Adjust the seasonings gradually (especially the buffalo sauce) for the perfect spice balance.
Frequently Asked Questions
If youβre using extra-firm tofu and there isnβt much liquid, you might not need to press it. However, if you see excess liquid, press the tofu lightly to avoid a watery dip.
Baking the tofu twice helps to remove excess moisture and develop a firmer texture. The two-stage baking ensures the tofu absorbs the seasonings.
You can thin the cream by adding a bit more soy milk until you reach your preferred consistency. Blend thoroughly to incorporate the additional liquid evenly. Adjust gradually to avoid making the cream too runny.
Storing & Reheating
If you have leftovers, let your vegan buffalo chicken dip cool completely before storing it to preserve its texture and flavor. Then, follow these storage guidelines.
- Fridge: Store the dip in an airtight or oven-safe container with a lid in the refrigerator. It will keep well for up to 3-4 days.
- Freezer: I donβt recommend freezing this vegan buffalo chicken dip, as it will affect the texture and consistency of the tofu and cream once they have thawed.
- Reheating: When youβre ready for more, reheat this dip in the oven at 350 degrees Fahrenheit or in a microwave on low power, stirring occasionally, until warm.
More Vegan Recipes

Vegan Buffalo Chicken Dip
DESCRIPTION
INGREDIENTS
Shredded Tofu
- 1 (10 oz) block tofu (extra firm) When using a super firm or extra firm tofu, there is usually no need to press it. However, if there is liquid remaining in the tofu, then it is necessary to press the tofu before crumbling it.
- 1 tablespoon avocado oil
- 2 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
Buffalo Cream
- 1 cup cashews raw
- Β½ cup buffalo sauce vegan
- ΒΎ cup soy milk
- 1 tablespoon white miso paste
- ΒΌ cup nutritional yeast
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- Β½ teaspoon salt
METHOD
- Prep: Preheat oven to 350β and line a baking sheet with parchment paper.
- Grate tofu using a box grater or cheese grater. Then add the grated tofu into a mixing bowl along with the avocado oil, smoked paprika, garlic powder, and salt. Give it a mix till all combined.
- Spread the grated tofu the lined baking sheet. Bake for 10 minutes until tofu is slightly dried out. Then toss together and spread it back on the lined baking sheet. Place in the oven for another 10 minutes.
- While tofu is in the oven - Submerge cashews in a bowl of boiling water and boil for 5 minutes. Once the cashews have softened, then drain out the water, and set aside to cool off.Note: You can also submerge them in room temperature water overnight.
- Place the softened cashews, buffalo sauce, miso paste, nutritional yeast, garlic, soy milk, garlic powder, and salt into a high speed blender. Blend till all ingredients blend to be smooth and creamy.
- Transfer the shredded tofu mix and blended buffalo cream back into the mixing bowl and toss together till combined. Note: Taste to adjust flavor. If you prefer more spicy, then add another ΒΌ cup of buffalo sauce.
- Transfer the vegan buffalo dip in an oven safe dish and bake for 25-30 minutes at 350β.
- Garnish with green onions before serving warm with veggie sticks, tortilla chips, crackers, or sliced baguette.
NOTES
- Use Extra-Firm Tofu: It holds up better during baking and provides a meaty texture.
- Preheat Properly: Make sure your oven is fully preheated before baking the tofu and the dip to ensure consistent baking results.
- Soak Cashews Adequately: Remember to soak the cashews in boiling water to ensure a creamier blend. You can also soak them in room-temperature water overnight!
- Taste as You Go: Adjust the seasonings gradually (especially the buffalo sauce) for the perfect spice balance.
Puja Verma says
It's creamy, spicy, tangy, and bold flavors are on point. Must try recipe!