This Vegan Buffalo Chicken Dip is creamy, cheesy, and packed with all the classic buffalo wing flavors people love, but made completely dairy-free. It bakes up warm and bubbly and is perfect for game day, parties, or anytime you need an easy crowd-pleasing appetizer.
I like to make this dip using my homemade Vegan Buffalo Sauce and Vegan Ranch Dressing, along with vegan cream cheese and shredded vegan chicken to recreate the classic buffalo chicken dip flavor. Everything is mixed together, topped with cheese, and baked until hot and bubbly. However, if you prefer, you can also use store-bought buffalo sauce (or hot sauce) and ranch dressing.
This dip is great for game day, parties, potlucks, or any casual get-together where you want something easy to share. It's delicious served warm with tortilla chips, celery sticks, or carrot sticks for dipping, and you can add sliced green onions on top if you like for extra flavor and color.
Looking for more vegan dips and appetizers? Try my Vegan Spinach Dip, Vegan Spinach Artichoke Dip, or Guacamole Dip. They're all easy to make and perfect for serving with tortilla chips, crackers, or fresh veggies.
Why This Vegan Buffalo Chicken Dip Works
This version keeps things simple while still delivering that classic buffalo chicken dip flavor.
- The dip is creamy, cheesy, and perfectly spicy
- It's made with simple plant-based ingredients
- Vegan chicken helps recreate that classic buffalo chicken dip texture
- You can use homemade or store-bought buffalo sauce and ranch
- It bakes up hot and bubbly in the oven
Vegan Buffalo Chicken Dip Ingredients
- Vegan chicken: I usually use store-bought vegan chicken and chop it into small pieces so it resembles shredded chicken and blends better into the dip.
- Vegan cream cheese: I used store-bought vegan cream cheese for convenience. If you prefer, you can also make your own using my vegan cream cheese recipe.
- Vegan ranch dressing: I usually make my homemade vegan ranch dressing, but store-bought ranch dressing works great as well.
- Vegan buffalo sauce: I like to use my homemade vegan buffalo sauce for the best flavor. If you prefer, you can also use store-bought buffalo sauce or even hot sauce.
- Garlic powder: Adds extra flavor to the dip. You can also use onion powder if you prefer.
- Paprika: Adds flavor and color to the dip. You can use sweet or smoked paprika, or hot paprika if you want it a little spicier.
- Shredded vegan cheese: Use any shredded vegan cheese you have on hand. Cheddar-style or mozzarella-style vegan cheese both work well in this recipe.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Buffalo Chicken Dip
- Preheat the oven to 350°F (180°C). While it preheats, shred the vegan chicken with your hands (or chop it into small pieces) and cook it in a skillet with a little oil according to the package directions.
- Add the vegan cream cheese to a large bowl and mix it until smooth.
- Pour in the buffalo sauce (or hot sauce) and the vegan ranch dressing, then add the garlic powder and paprika. Stir until everything is well combined.
- Mix in the cooked vegan chicken and ⅔ cup (65 g) shredded vegan cheese.
- Spoon the mixture into an 8×8-inch (20×20 cm) baking dish and spread it into an even layer.
- Top with the remaining ⅓ cup (35 g) shredded vegan cheese.
- Bake for 20-30 minutes, or until the dip is hot and bubbly.
- Let it sit for 5-10 minutes, then serve warm with tortilla chips, celery sticks, carrot sticks, and/or sliced green onions.
How to Store and Reheat Leftovers
- Refrigerator: Let the dip cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Reheat in the oven: Place the dip in an oven-safe dish, cover loosely with foil, and warm it at 350°F (180°C) for about 10-15 minutes, or until heated through.
- Reheat in the microwave: Transfer a portion to a microwave-safe bowl and heat in 30-second intervals, stirring in between, until warm.
- Freezing: Freezing is not recommended because the texture may change once thawed.
Frequently Asked Questions
Yes, you can! Prepare the dip mixture ahead of time and store it covered in the refrigerator for up to 24 hours before baking. When you're ready to serve it, transfer it to a baking dish, add the cheese on top, and bake until hot and bubbly.
You can use other plant-based proteins instead of vegan chicken. Crumbled tofu, chopped cauliflower, shredded jackfruit, or seitan all work well.
Yes. Use less buffalo sauce or choose a milder hot sauce to reduce the heat. Adding a little extra vegan cream cheese can also help balance the spice.
Absolutely. Add a little more buffalo sauce or a pinch of cayenne pepper for extra heat. Using a spicier hot sauce is another easy way to increase the kick.
Of course! Replace the ranch dressing with more vegan cream cheese or a little vegan sour cream. The dip will still be creamy and flavorful.
More Vegan Appetizers and Party Recipes
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Vegan Buffalo Chicken Dip
Ingredients
- 2 cups vegan chicken
- 8 ounces vegan cream cheese, softened
- ½ cup vegan ranch dressing
- ½ cup vegan buffalo sauce, or hot sauce (such as Frank's RedHot)
- 1 teaspoon garlic powder
- ½ teaspoon paprika, I used smoked paprika
- 1 cup shredded vegan cheese, mozzarella, cheddar, or any you have on hand, divided
Instructions
- Preheat the oven to 350°F (180°C). Meanwhile, shred the vegan chicken with your hands (or chop it into small pieces), then cook it in a skillet with a little oil according to the package instructions.
- Stir the vegan cream cheese in a large bowl until smooth.
- Add the buffalo sauce (or hot sauce), vegan ranch dressing, garlic powder, and paprika and mix until well combined.
- Stir in the cooked vegan chicken and ⅔ cup (65 g) shredded vegan cheese.
- Transfer the mixture to an 8×8-inch (20×20 cm) baking dish and spread it evenly.
- Sprinkle the remaining ⅓ cup (35 g) shredded vegan cheese on top.
- Bake for 20-30 minutes, or until the dip is hot and bubbly.
- Let it cool for about 5-10 minutes, then serve warm with tortilla chips, celery sticks, carrot sticks, and/or sliced green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the oven at 350°F (180°C) for about 10-15 minutes, or until warm.
- You can also reheat it in the microwave in short intervals, stirring in between.
- Freezing is not recommended, as the texture may change once thawed.
- Let the dip cool slightly before storing to prevent excess moisture in the container.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.