Vegan Buffalo Chicken Dip

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:

1. 1. Why you'll love this recipe
   2. Variations on this recipe
   3. More ways to use buffalo sauce
   4. How long does buffalo dip last?
   5. Reheating instructions
   6. Jump to recipe: Vegan Buffalo Chicken Dip

 

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:

1. 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.
2. 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.
3. 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.

 

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Yield: 5 cups / 10 servings

Vegan Buffalo Chicken Dip

Print

Everyone raves about this vegan buffalo chicken dip! Holidays, parties, game day, or a Thursday - this tasty goodness fits in at any table.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

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

1. Preheat oven to 350 °F. 
2. In medium mixing bowl, shred jackfruit with two forks, or throw it in a blender / food processor and pulse a couple times. Easy shreds!
3. Combine shredded jackfruit and buffalo sauce. Set aside to marinate.
4. 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.
5. Keep stock pot to use again:
6. Transfer buffalo jackfruit to stock pot* over medium low heat. Stir occasionally as it simmers. *Large enough to add the remaining ingredients later.
7. In a blender, combine sauerkraut brine, sauerkraut, cashews, garlic, nutritional yeast, and sea salt. Blend at highest speed until completely smooth.
8. (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.)
9. Add cooled cauliflower and blend until smooth.
10. Add cauliflower mixture to stock pot with buffalo jackfruit, stirring to combine. Add more buffalo sauce to suit taste preference.
11. Transfer to oven proof baking dish.
12. Bake at 350 °F for 30 minutes, until warmed through and bubbly. 
13. Garnish with diced green onion.
14. 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:

1. 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.
2. 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.
3. 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.

• 
  Soy Curls + "Chicken" Seasoning
• 
  Jackfruit in Brine
• 
  Crystal Hot Sauce
• 
  Organic Veggie Base Reduced Sodium
• 
  Raw Organic Cashews
• 
  Nutritional Yeast

Nutrition Information:

Yield:

10

Serving Size:

½ cup
Amount 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.

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.