Vegan Buffalo Tofu Dip!

If you’re looking for an easy to make vegan version of buffalo chicken dip, you have found the right recipe! This vegan buffalo tofu dip is the perfect creamy, cheesy, spicy goodness every game day, BBQ, party, or movie night deserves. Just like the classic dip, but better because it’s completely vegan, dairy-free, gluten-free, way healthier, make-ahead, and tasty delicious.

The chicken in this dip is my shredded tofu recipe which makes for the perfect chewy meaty texture. The base of the dip is made with cashews to make it super creamy and cheesy. Mixed with classic Franks Red Hot and some extra seasonings, you won’t believe how addictive this dip is!

This dip can be made ahead of time which saves the stress of last minute cooking. Just prepare the dip fully, store it in the fridge for up to 2 days, then bake it when ready to serve.

Serve the dip with tortilla chips or celery sticks. Omnomnom!

To make Vegan Buffalo Tofu Dip:

Prepare the Vegan BBQ Shredded Tofu according to the directions, stopping after step 4 is complete. In other words, bake the tofu, but do not mix it with the BBQ sauce and water.

If you have a high-powdered blender you can skip straight to the next step. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.

Add the cashews, 1 ½ cups water, Franks Red Hot, miso paste, onion powder, and garlic powder to a blender, and blend until completely smooth and creamy, stopping to scrap the sides as needed.

Add the prepared shredded tofu to an 8″ x 8″ baking dish (or similar sized dish). Pour over the cashew mixture and stir to combine.

Bake for 20 – 25 minutes until the top has darkened slightly and the dip is heated through. Serve hot with tortilla chips and celery sticks.

Perfect for game day, a BBQ, or when you need some spicy cheesy vegan dipping!

Common Questions:

Can I make Vegan Buffalo Tofu Dip ahead of time?

The unbaked dip can be prepared ahead of time and kept in the fridge for up to 2 days. Then bake when you’re ready to serve. If baking straight from the fridge, it may take a couple minutes longer to heat through.

Can I freeze Vegan Buffalo Tofu Dip?

Yes, you can. As long as you let the dip cool before freezing and then freeze in an air-tight container. Be the dip is cooled as any condensation will result in a layer of frost on the dip. If stored properly, it should last approx. 2 months in the freezer.

Bon appetegan!

Sam Turnbull.

Print Recipe

Vegan Buffalo Tofu Dip (Vegan Buffalo Chicken Dip)

Tastes just like the classic, but better because it’s easy to make, dairy-free, gluten-free, way healthier, make-ahead, and super delicious. Creamy, cheesy, spicy goodness perfect for any game day, BBQ, party, or movie night.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Appetizer, Snack

Cuisine: American

Servings: 8 (makes about 4 cups)

Calories: 182kcal

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Cook ModePrevent your screen from going dark

Instructions

• Prepare the Vegan BBQ Shredded Tofu according to the directions, stopping after step 4 is complete. In other words, bake the tofu, but do not mix it with the BBQ sauce and water.

• Preheat your oven to 350F (180C).

• If you have a high-powdered blender you can skip straight to the next step. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.

• Add the cashews, 1 ½ cups water, Franks Red Hot, miso paste, onion powder, and garlic powder to a blender, and blend until completely smooth and creamy, stopping to scrap the sides as needed.

• Add the prepared shredded tofu to an 8″ x 8″ baking dish (or similar sized dish). Pour over the cashew mixture and stir to combine. Bake for 20 – 25 minutes until the top has darkened slightly and the dip is heated through. Serve hot with tortilla chips and celery sticks.

Notes

Cashews: raw cashews are my preferences as they have a mild flavour and are quite soft so they are easy to blend. For substitutions, you can try replacing the cashews with softened blanched almonds, or softened raw sunflower seeds.
Miso paste: miso paste adds an aged umami taste which makes this dip taste cheesy. Miso is my preferred flavour wise, but you can try subbing sauerkraut, or olive juice for a similar briny flavour.
Make ahead: The unbaked dip can be prepared ahead of time and kept in the fridge for up to 2 days. Then bake when you’re ready to serve. If baking straight from the fridge, it may take a couple minutes longer to heat through.

Nutrition

Serving: 1serving without chips (recipe makes 8 servings) | Calories: 182kcal | Carbohydrates: 10g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 706mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg