A dairy-free, vegan twist on the classic buffalo chicken dip. This delicious game day or party snack is perfect for everyone to enjoy, and it’s so flavorful no one will guess it’s vegan!
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Ingredients
- Soy Curls – Butler Soy Curls are my favorite chicken alternative. They’re high in protein and have a fibrous, chewy texture that mimics shredded chicken. However, cooked shredded tofu or any meat-free alternative will also work.
- Vegan Ranch Dressing – I used Primal Kitchen Foods
- Vegan Buffalo Wing Sauce – I used Primal Kitchen Foods
- Vegan Shredded Cheese – I used VioLife Mexican blend
- Vegan cream cheese – I used Miyokos
- Green onions
- Vegan bacon – Optional, but a great topping for added flavor and texture. I used Thrilling Foods, but any meat-free bacon bits will work
Step by Step Instructions
Find the complete printable recipe with measurements below in the recipe card.
- Pre-heat oven to 400 degrees F. Follow the instructions provided with soy curls to rehydrate. After rehydrating and draining excess water from soy curls, shred into small pieces and place in a large mixing bowl.
- Add the vegan ranch, buffalo sauce, cream cheese and shredded cheese to the bowl and mix well.
- Pour mixture into an oven safe baking dish, topping with additional shredded cheese. Place in oven and bake until cheese is bubbly and starting to brown on edges.
- Remove from oven and sprinkle with chopped green onions and vegan bacon if desired.
Vegan Buffalo ‘Chicken’ Dip
Course: Recipes
Servings
10
servingsPrep time
15
minutesCooking time
15
minutesIngredients
2 cups Rehydrated soy curls
1 cup Vegan ranch dressing
1 cup Buffalo wing sauce
3 cups Vegan shredded cheese
16 oz Vegan plain cream cheese
2 Green onion, chopped
Vegan bacon, chopped
Directions
- Pre-heat oven to 400 degrees F.
- Re-hydrate soy curls by soaking them in water for 10 minutes in a large mixing bowl. After 10 minutes, drain the water and squeeze out all excess water from soy curls.
- Next, add the vegan ranch dressing, buffalo wing sauce, shredded cheese, and cream cheese into the bowl with the soy curls. Stir until well mixed.
- Scoop mixture into an oven safe baking dish and top with additional cheese. Place in oven and bake 15-20 minutes, or until the cheese is bubbly and starting to brown on edges.
- Top with green onion and vegan bacon if desired. Store leftovers in an airtight container in refrigerator and consume within 4 days.
