Is buffalo sauce dairy-free?

Some are dairy-free but others are not. Be sure to check the label to make sure the one you are buying is dairy-free.

Is this buffalo chicken dip spicy?

Yes, since buffalo sauce is spicy, this dip is on the spicy side. If you prefer a mild or moderately spicy dip, you can use less buffalo sauce. You can also add more vinegar or lemon juice, as the acidic liquid will help cut through the heat. Adding more almond milk or tangy mayo and ranch dressing will also help. Just be careful adding more liquid as it can make the dip runny.

Why is my dairy-free buffalo chicken dip runny?

Your dip may be runny if you added too much liquid or not enough chicken. To fix this, you can try blending some more cashews and mixing them in. The easiest thing to do, however, is to add more chicken. Chilling it in the fridge for a few hours or overnight will also help thicken it up.

Can any kind of hot sauce be used?

If you don't have buffalo sauce, you can make this recipe with another type of hot sauce. As sauces may differ in spice level, I recommend adding hot sauce to the dip a little at a time and tasting it before adding more.

Can this buffalo chicken dip be made in advance?

Yes, you can assemble this dip a day in advance and bake for 20 minutes just before serving.

Can this dip be made vegetarian?

Yes, you can make this dip vegetarian by replacing the chicken with white beans, chickpeas or tofu.

What goes with buffalo chicken dip?

You can serve this dip with celery, carrot or red pepper sticks, sliced cucumber and radishes, tortilla chips, naan bread, pitas or crusty bread.

Do the cashews need to be soaked?

Yes, soaking the cashews in hot water softens them and helps them blend into a smooth and creamy texture.

Is a high-powered blender required to make this recipe?

While a high-powered blender or food processor works best for making cashew dips, you can use any type of blender or food processor. Just note that the texture of the dip may not be as smooth and you will likely need to add extra liquid to help the cashews blend so your dip will not be as thick.

Dairy-Free Buffalo Chicken Dip

Name: Dairy-Free Buffalo Chicken Dip
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups raw cashews; 2-3 cups hot water (enough to cover the cashews); 1 cup unsweetened almond milk (plus more if necessary); 3/4 cup buffalo sauce; 1/3 cup light mayo; 1/3 cup dairy-free ranch dressing; 3 tablespoons nutritional yeast; 3-5 teaspoons vinegar (or lemon juice); 1 1/2 teaspoons garlic powder; 2 cups cooked shredded/chopped chicken; More ranch dressing (optional, for serving); Chopped green onions (optional, for serving)

Description

This Dairy-Free Buffalo Chicken Dip is spicy, creamy and tangy with shredded chicken, buffalo sauce and a creamy cashew base!

Ingredients

3 cups raw cashews
2–3 cups hot water (enough to cover the cashews)
1 cup unsweetened almond milk (plus more if necessary)
3/4 cup buffalo sauce
1/3 cup light mayo
1/3 cup dairy-free ranch dressing
3 tablespoons nutritional yeast
3–5 teaspoons vinegar (or lemon juice)
1 1/2 teaspoons garlic powder
2 cups cooked shredded/chopped chicken
More ranch dressing (optional, for serving)
Chopped green onions (optional, for serving)

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Instructions

Add the cashews and hot water to a large glass dish. Cover and let soak for 30 minutes.
Preheat oven to 350F and grease a baking dish or oven-safe skillet.
Drain the cashews and add them to a high-powered blender or food processor along with the other ingredients (except the chicken).
Blend on high until smooth. You may need to add more milk to help the cashews blend into a smooth texture. (This depends on the power of your blender or food processor).
Taste and adjust with more buffalo sauce, vinegar or ranch dressing, if necessary.
Add the blended cashew mixture to a bowl and stir in the chicken.
Spread the dip out into the prepared baking dish or oven-safe skillet and bake for 20 minutes, or until the dip is heated through.
Swirl a little more ranch dressing onto the top of the dip (optional) and top with chopped green onions.
Serve immediately with veggie sticks and chips.

Notes

To keep this recipe dairy-free, make sure your mayo and buffalo sauce do not contain dairy.
Soaking the cashews is essential for easy blending and to achieve a creamy texture.
A high-powered blender or food processor works best for this recipe.
The cashews require liquid (almond milk) to help them blend. If the cashew cream is too thick or not blending well, just add a little more almond milk to thin it out and help it blend.
You can adjust the spice level by using more or less buffalo sauce. You can also add a little more almond milk, mayo, vinegar or lemon juice to tame the heat.
This recipe serves about 6 people, so feel free to half the recipe to serve fewer people.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.