Vegan Buffalo Chicken Dip
Discover how to make the best vegan buffalo chicken dip! Easy, creamy, and packed with bold flavors, perfect for parties or snacks.
Ingredients
- 2 cups plant-based chicken alternative tofu, jackfruit, or soy curls
- 1 cup vegan cream cheese
- 1 cup vegan sour cream
- 1/2 cup buffalo sauce adjust to taste
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder optional
- 1 teaspoon onion powder optional
- 1/4 teaspoon smoked paprika optional
- Chopped green onions for garnish, optional
Instructions
- For the tofu: Press and crumble into small pieces.
- For jackfruit: Drain and shred.
- For soy curls: Rehydrate in hot water, drain, and chop if needed.
- In a large mixing bowl, combine vegan cream cheese, sour cream, and buffalo sauce. Whisk until smooth.
- Add the prepared plant-based chicken alternative to the creamy mixture. Mix until evenly coated.
- Preheat your oven to 375°F (190°C). Transfer the mixture to an oven-safe dish and bake for 20 minutes or until the dip is bubbly and slightly golden.
- Take it out of the oven and give it a few minutes to cool off. Garnish with chopped green onions or an extra drizzle of buffalo sauce. Serve warm with your choice of dippers.
Notes
- Make it Gluten-Free: Ensure your plant-based chicken and buffalo sauce are gluten-free.
- Adjust Spice Levels: For a milder flavor, reduce the buffalo sauce or mix it with vegan ranch dressing.
- Storage: You can keep leftovers in a tightly sealed container in the fridge for up to three days—reheat before serving.