This Buffalo Chickpea Dip is the perfect balance of creamy and spicy. You just need a handful of ingredients to make this oil-free vegan dip. It's great for game day, movie night, or holiday parties, but it can also be added to wraps, sandwiches, and vegan quesadillas!
If you used to be a big fan of buffalo chicken dip, like I was, then you're going to love this Buffalo Chickpea Dip! It's just as delicious and irresistible as the original, but cruelty-free and much easier to make.
Not only is this buffalo dip vegan and oil-free (WFPB), but it tastes amazing. No one will ever guess this is a secretly healthy dish!
Making this easy chickpea dip is really a snap. You just need to soak or boil cashews until they're soft, blend everything up, pop it in the oven, and 20 minutes later it's ready to serve.
By the way, if you love chickpeas, be sure to check out this collection of vegan chickpea recipes!
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Ingredients
- raw, unsalted cashews: Preroasted cashews will work, they just might not get as creamy. If your cashews are already salted, then don't add the additional salt right away. Taste the dip before you take it out of the blender and see if you need to add any additional salt.
- unsweetened vegan yogurt: I used a soy-based yogurt. Coconut yogurt would also be a good choice. Just make sure the yogurt you use isn't sweetened or flavored. It should be one that has a nuetral flavor.
- hot sauce: I used Frank's Red Hot Sauce.
- garlic powder and onion powder: For more flavor.
- salt: To help enhance the savory flavors.
- can of chickpeas: drained and rinsed
Optional Garnishes
- nutritional yeast
- vegan cheese: Sprinkle on before the bake so that it melts.
*See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- First soften the cashews. Either soak them overnight, boil them for 10 minutes, or place them in a bowl, pour boiling water over the top, and let them soak for 10 minutes.
- Preheat the oven to 350F or 175C.
- Drain the excess water off the cashews. Add the cashews, vegan yogurt, hot sauce, and spices to a blender (or food processor: see note above). Blend until smooth.
- Drain and rinse the chickpeas. Add them to the blender.
- Pulse 5 to 10 times. The chickpeas should be broken down but the dip should still have some texture.
- Transfer the dip from the blender to a small baking dish. (Optional: sprinkle with vegan cheese, nutritional yeast, or extra hot sauce).
- Bake in the oven for 20 minutes. Remove and let cool slightly. Serve and enjoy!
Variations
- Cashew Alternative: Swap out blanched almonds or sunflower seeds for the cashews.
- Extra Spicy: Add an additional tablespoon or two of hot sauce.
- Big groups: For large groups or gatherings, double the recipe.
Want more vegan dip recipes? Check out this Vegan Spinach Artichoke Dip!
How to serve
Serve this Chickpea Buffalo Dip as an appetizer or snack. It's perfect for game day or movie night! You could even add it to a vegan snack board.
I like to serve it with a variety of dipping vehicles, including tortilla chips and raw veggies. Crackers or toasted baguette slices would also be great.
Another delicious way to use this dip is in a Vegan Buffalo Chickpea Quesadilla. Just spread it on a tortilla, sprinkle on some vegan cheese, place another tortilla on top, and cook it like any other quesadilla.
We've also added leftovers to buffalo chickpea salad. Yum!
Can I make it ahead?
Definitely! Just make the dip ahead of time and then store in an airtight container in the refrigerator until it's time to heat it up.
How to store
Store any leftovers in the refrigerator in an airtight container for up to 1 week.
FAQs
Absolutely! You're starting with canned chickpeas anyway, so this vegan buffalo dip is perfectly safe to eat right out of the blender.
I happen to prefer it heated because I think it helps deepen the flavor while softening the chickpeas and giving the top a nice crust, but if you don't have the time or inclination to bake it, go ahead and serve it cold.
If you prefer to use a food processor instead of a blender, that's fine. I've tried this recipe both ways and while the blender did a better job at getting the cashews creamy, I had an easier time getting the dip out of the food processor. So it's really up to you.
To make this nut-free, you could substitute sunflower seeds for the cashews.
I used a small oval baking dish that was about 9.5 inches long and it was a perfect size.
Related recipes
📖 Recipe
Buffalo Chickpea Dip (Vegan + Oil-free)
Equipment
Ingredients
- ½ cup raw, unsalted cashews
- ½ cup unsweetened vegan yogurt
- ¼ cup hot sauce I used Frank's Red Hot Sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 15 oz can of chickpeas drained and rinsed
Optional Garnishes
- nutritional yeast
- vegan cheese
- chives or green onion
Instructions
- First, you need to soften the cashews. Either soak them overnight, boil them for 10 minutes, or place them in a bowl, pour boiling water over the top, and let them soak for 10 minutes.
- Preheat the oven to 350.
- Drain the excess water off the cashews. Add the cashews, vegan yogurt, hot sauce, and spices to a blender (or food processor). Blend until smooth.
- Drain and rinse the chickpeas. Add them to the blender. Pulse 5 to 10 times. The chickpeas should be broken down but the dip should still have some texture.
- Transfer the dip from the blender to a small baking dish. (Optional: sprinkle with vegan cheese, nutritional yeast, or extra hot sauce). Bake for 20 minutes.
- Remove and let cool slightly. Serve and enjoy!
Notes
- I used a small oval baking dish that was about 9.5 inches long and it was the perfect size.
- This recipe serves 3 to 4 hungry people, although if you serve it at a party with other appetizers it might stretch to 5 to 6 people. For larger groups, I recommend doubling the recipe.
- If you prefer to use a food processor instead of a blender, that's fine. I've tried this recipe both ways and while the blender did a better job at getting the cashews creamy, I had an easier time getting the dip out of the food processor. So it's really up to you.
- Store any leftovers in an airtight container for up to 1 week.
Nutrition
Meal Planning
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Cherri says
I’m planning a party. I have a 1.5 qt. Slow cooker I want to serve this from. Do you think this will be okay on low or keep warm setting? How many times show I multiply this recipe?
Julianne Lynch says
I would at least double the recipe for a party. If you triple the recipe it might fill the slow cooker to the brim (although you could reserve some in the fridge to refill as the party goes on. The keep-warm setting should be fine once the dip is warmed all the way through.
Lynne says
Can I use roasted cashews in the recipe?
Julianne Lynch says
I would not. The recipe relies on the creaminess of the chickpeas. Roasted chickpeas tend to be crunchy and dry.
Jaime says
I've made this dip so many times and my only regret is that I haven't taken the time to give it the 5-star review it deserves. We LOVE this dip! My non-vegan mother asks for it by request every time she visits. I've brought it to holiday gatherings, served warm and cold at a picnic. Everyone always wants the recipe and are then blown away by the ingredients (the non-vegans, especially). Definitely a keeper!
Julianne Lynch says
Awesome! Thank you so much for giving it a review!