Everyone raves about this vegan buffalo chicken dip! Holidays, parties, game day, or Thursday - this buffalo jackfruit dip fits in at any table. Recipe includes variations from the jackfruit: soy curls, beans, and spicy chorizo!
recipe originally published December 5, 2013
TABLE OF CONTENTS - Jump to any section:
Why everyone loves this vegan buffalo chicken dip
We love to entertain, and vegan buffalo chicken dip is often on the menu. I am all about appetizers, snacks, and party food, and while I love creating new recipes and trying new things? I definitely have my classics that friends always ask for.
This buffalo jackfruit dip is one of those recipes everyone wants me to bring to the party. and if you don't like jackfruit, this recipe shows you how to substitute soy curls, beans, or this incredible spicy chorizo sausage.
Over the years, I have made many iterations of a buffalo dip. This "chicken" version is the one I make most often and is absolutely a favorite.
My suggestion is to do what I do, and make a double batch.
...and if you are taking this away to a party? Reserve a small amount for yourself, that you leave at home. I do this, and we snack on it all week. I use the leftover vegan buffalo chicken dip as a sandwich spread or even blob some on top of a veggie / bean bowl.
This dip is just so good. For game day or any random Thursday.
Planning menus for football season? See all of our game day recipes.
Ingredient variations
Vegan buffalo chicken dip is delicious any way you sub for the "chicken" portion of the recipe. Depending on what I have in my kitchen at the time I have a buffalo dip craving, these are the ways I have made this dip:
- If using soy curls: Before rehydrating the soy curls, break them into smaller pieces (see video). Soak them in warm water to rehydrate, 10 minutes. Once rehydrated, drain soy curls. Squeeze soy curls to remove excess water. Then continue with step 3 of the buffalo dip recipe instructions, replacing the jackfruit with the prepared soy curls.
- If using chickpeas (or other beans, like cannellini): Drain canned chickpeas (or cook dried chickpeas beforehand). Save chickpea aquafaba for another use. Add to bowl (or directly to skillet) and mash with fork or potato masher. Then continue with step 3 of the buffalo dip recipe instructions, replacing the jackfruit with the prepared beans.
- If using spicy chorizo: Follow instructions of the chorizo recipe before continuing to step 3 of this buffalo dip recipe, replacing the jackfruit with this prepared chorizo.
You can also forgo any "chicken" type ingredient and make this as a simple dairy free buffalo dip. Follow the recipe as is, omitting the "chicken" portion.
More buffalo recipes
If you love the tangy, slightly spicy flavor of buffalo sauce, this buffalo dip is just the beginning! We have all kinds of recipes using this popular sauce.
- Vegan Buffalo Wing Salad
- Vegan Buffalo Jackfruit Enchiladas
- Buffalo Ranch Veggie Bowl
- Buffalo Wings (Gluten Free Soy Free!)
- Air Fryer Buffalo Cauliflower
- Buffalo Jack Sliders
- Buffalo Chickpea Chili
- Tangy Spicy Buffalo Hummus
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Cool completely and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Transfer dip to a room temperature, oven safe container. Cover and bake at 350° F until warmed through, turning after 5-7 minutes.
- Stovetop: Reheat on the stovetop in a skillet over medium heat.
Did you make this recipe?
⭐️ Leaving a review helps us bring you more recipes. ⭐️ Follow spabettie on Instagram and tag us with #spabettie - We love seeing your recipe photos and remakes - thank you!
Vegan Buffalo Chicken Dip
Everyone raves about this vegan buffalo chicken dip! Holidays, parties, game day, or a Thursday - this tasty goodness fits in at any table.
Ingredients
- 1 (20 ounce) can jackfruit, drained (see notes for alternatives to jackfruit)
- ⅓ to ½ cup buffalo style hot sauce
- 1 head cauliflower, peeled, stemmed and chopped
- 1 cube / teaspoon vegetable boullion (soy & gluten free)
- 12 ounces (1 ½ cups) sauerkraut brine
- ¾ cup sauerkraut
- ½ cup cashews
- 2 garlic cloves, finely minced
- ⅓ cup nutritional yeast
- 1 teaspoon sea salt
- green onions, diced (for garnish)
Instructions
- Preheat oven to 350 °F.
- In medium mixing bowl, shred jackfruit with two forks, or throw it in a blender / food processor and pulse a couple times. Easy shreds!
- Combine shredded jackfruit and buffalo sauce. Set aside to marinate.
- Place chopped cauliflower in large stock pot with the vegetable bouillon. Add enough water to completely cover cauliflower and then some – an inch or two over. Bring to boil, reduce to simmer. Continue at a simmer for 6-8 minutes, or until cauliflower is tender. Drain immediately and set aside to cool.
- Keep stock pot to use again:
- Transfer buffalo jackfruit to stock pot* over medium low heat. Stir occasionally as it simmers. *Large enough to add the remaining ingredients later.
- In a blender, combine sauerkraut brine, sauerkraut, cashews, garlic, nutritional yeast, and sea salt. Blend at highest speed until completely smooth.
- (At this point, the consistency will be thin. It thickens when you add the cauliflower, and if you like a thinner dip, you may want to reserve the cauliflower water to add in, a tablespoon at a time, to reach desired consistency.)
- Add cooled cauliflower and blend until smooth.
- Add cauliflower mixture to stock pot with buffalo jackfruit, stirring to combine. Add more buffalo sauce to suit taste preference.
- Transfer to oven proof baking dish.
- Bake at 350 °F for 30 minutes, until warmed through and bubbly.
- Garnish with diced green onion.
- Serve with celery sticks, veggies, and crackers.
Notes
Jackfruit alternatives
Vegan buffalo chicken dip is delicious any way you sub for the "chicken" portion of the recipe. Depending on what I have in my kitchen at the time I have a buffalo dip craving, these are the ways I have made this dip:
- If using soy curls: Before rehydrating the soy curls, break them into smaller pieces (see video). Soak them in warm water to rehydrate, 10 minutes. Once rehydrated, drain soy curls. Squeeze soy curls to remove excess water. Then continue with step 3 of the buffalo dip recipe instructions, replacing the jackfruit with the prepared soy curls.
- If using chickpeas (or other beans, like cannellini): Drain canned chickpeas (or cook dried chickpeas beforehand). Save chickpea aquafaba for another use. Add to bowl (or directly to skillet) and mash with fork or potato masher. Then continue with step 3 of the buffalo dip recipe instructions, replacing the jackfruit with the prepared beans.
- If using spicy chorizo: Follow instructions of the chorizo recipe before continuing to step 3 of this buffalo dip recipe, replacing the jackfruit with this prepared chorizo.
You can also forgo any "chicken" type ingredient and make this as a simple dairy free buffalo dip. Follow the recipe as is, omitting the "chicken" portion.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Cool completely and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Transfer dip to a room temperature, oven safe container. Cover and bake at 350° F until warmed through, turning after 5-7 minutes.
- Stovetop: Reheat on the stovetop in a skillet over medium heat.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
10Serving Size:
½ cupAmount Per Serving: Calories: 62Total Fat: 2gTrans Fat: 0gSodium: 301mgCarbohydrates: 5gFiber: 2gSugar: 4gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Sarah says
I'm all over this!! Buffalo flavored foods are up at the top of my food cravings with this pregnancy! Can't wait to make this.
Kathy Hester says
Oh this looks amazing!!! buffalo Chicken is one I have wanted to try, but being vegan I couldn't. It always smelled so good. Now to eat this and enjoy!
Margaret says
While not a strict vegetarian / vegan eater, I love trying new recipes that accommodate those with other food restrictions. I just bought some nutritional yeast for the first time, and this recipe likes like a delicious way to use it!
Zuzana says
This one looks like a winner for the season. I am making it for appetizer over the holidays for sure.
Jules Shepard says
Come to MAMA! Can't wait to make this one - always so jealous of my meat eating, dairy eating friends with their yummy dip! I think this looks better! Pinned!