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Vegan buffalo chicken dip in a baking dish garnished with chopped green onions.

Vegan Buffalo Chicken Dip

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serving Size: 16 ounces
Author Puja Verma
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DESCRIPTION

This creamy vegan buffalo chicken dip is packed with protein and flavor. Grated tofu mimics the usual shredded chicken in this dip while soaking up all the spicy, tangy deliciousness of the cashew based buffalo cream sauce. It's super easy to whip up on a game day, party, or just a snack craving. Serve it with a side of chips, crackers, toasted baguette slices, or veggie sticks.

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
  • ½ cup buffalo sauce vegan
  • ¾ cup soy milk
  • 1 tablespoon white miso paste
  • ¼ cup nutritional yeast
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt

METHOD
 

  • Prep: Preheat oven to 350℉ 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 ¼ cup of buffalo sauce.
  • Transfer the vegan buffalo dip in an oven safe dish and bake for 25-30 minutes at 350℉.
  • 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.

NUTRITION

Calories: 64kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 495mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: All, American
Keyword: vegan buffalo chicken dip, vegan buffalo chicken wing dip
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