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Overhead view of dairy-free buffalo chicken dip in an oval dish and topped with green onions.
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Dairy-Free Buffalo Chicken Dip

This Dairy-Free Buffalo Chicken Dip is spicy, creamy and tangy with shredded chicken, buffalo sauce and a creamy cashew base!
Course Appetizer
Cuisine American
Keyword buffalo dip, cashews, chicken, creamy, dairy-free, spicy
Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 552kcal
Author Leanne

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 chicken shredded or chopped
  • more ranch dressing, for serving (optional)
  • chopped green onions, for serving (optional)

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

  1. To keep this recipe dairy-free, make sure your mayo and buffalo sauce do not contain dairy.
  2. Soaking the cashews is essential for easy blending and to achieve a creamy texture.
  3. A high-powered blender or food processor works best for this recipe.
  4. 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.
  5. 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.
  6. This recipe serves about 6 people, so feel free to half the recipe to serve fewer people.

Nutrition

Calories: 552kcal | Carbohydrates: 24g | Protein: 26g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 1262mg | Potassium: 638mg | Fiber: 3g | Sugar: 5g | Vitamin A: 33IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 5mg