Vegan Buffalo Chicken Dip
Spicy, yet creamy and rich. This dip is a HUGE crowd pleaser!
Equipment
- Blender
Ingredients
- 2 cups unsalted cashews (soaked) soak overnight or in boiling water for 20 minutes
- 1/4 cup nutritional yeast
- 1 cup water
- 1/2 cup Frank´s Red Hot Sauce
- 6 oz plant-based chicken (160g) I use Heura brand (sold in Europe). See note for substitutions!
Instructions
- Pour hot water over the cashews and soak for at least 20 minutes.
- Preheat the oven to 375°F/180°C
- Once the cashews are finished soaking, strain them and add them to the blender along with the nutritional yeast, water, and Frank´s Red Hot. Blend on high until a creamy sauce forms and there are no chunks from the cashews.
- Add the plant-based chicken to the blender and press it down into the blades with a long spoon (not while the blender is on!). PULSE, don´t blend, about 3-4 times until the chicken is in a shredded consistency.
- Pour the dip in a square dish or pie pan and bake for 20 minutes until heated through.
- Enjoy this dip with tortilla chips or with my favorite, celery sticks! The coolness of the celery pairs perfectly with the spicy dip. This dip stays good in the refrigerator for several days and also freezes well! After freezing, add some water when reheating. It is easiest to reheat in the microwave or in a saucepan on the stove.
Notes
*Plant-Based chicken-I use a refrigerated plant-based chicken for this recipe. If you use another brand, please comment blow to let others know how it worked for you! Here are swaps if you can´t get your hands on plant-based chicken:
-Artichokes: Artichokes can also work very well in this recipe as they have the same consistency of shredded chicken! Use 1 can of artichokes in water or brine, strained.
-Chickpeas: Also delicious! Be sure not to pulse too many times so it stays chunky and doesn´t blend. Use 1 can, strained and rinsed
-Jackfruit: Canned jackfruit in water or brine (strained) can also be used as it has the consistency of chicken.