Vegan Buffalo Chicken Dip
This creamy vegan buffalo “chicken” dip blends soaked cashews, buffalo sauce, and chunky artichokes into a rich, tangy, oven‑baked appetizer that’s perfect served warm with celery, chips, crackers, or baguette slices.
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Ingredients
- 2 cups raw cashews
- 1 cup water
- 3 tbsp lemon juice
- 1 1/2 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup buffalo sauce
- 1 14-ounce can artichoke hearts (in water) drained
- celery sticks
- tortilla chips
- crackers or sliced baguette
- chopped green onions
Instructions
- Preheat the oven to 375℉.
- Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
- In a high powered blender such as a Vitamix, add the soaked, drained cashews, 1 cup of fresh water, lemon juice, salt, garlic powder and onion powder. Blend until very smooth.
- Now add the buffalo sauce and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture!
- Transfer to an oven safe dish and bake for 25-30 minutes.
- Serve warm with celery sticks, tortilla chips, crackers or a sliced baguette. Chopped green onions on top look pretty and taste good, too. Enjoy!
Nutrition
Calories: 147kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1090mgPotassium: 186mgFiber: 1gSugar: 2gVitamin A: 0.3IUVitamin C: 2mgCalcium: 13mgIron: 2mg
Nutritional information is an estimate and may vary based on ingredients and preparation.