Here is a recipe that is perfect for the Super Bowl, Valentine’s Day, or any day of the week! A vegan buffalo chick’n dip that is so delicious and flavorful. It also uses cannellini beans and zucchini to help add some veggies and creaminess. I promise you are going to love it.
I am not going to lie it is a little confusing as a recipe creator having the Super Bowl and Valentine’s Day a day apart this year. So, I was felt this dip is of course great for Super Bowl watching and also could be fun for a stay in meal on Valentine’s Day or if you are doing Galentine’s! But honestly, this is also just great for a mid-week pick me up too. Traditional Buffalo Chicken Dip is of course not vegan and I really wanted to make a vegan version that was creamy and delicious but also a bit healthier. I knew I could sneak some veggies in there for you and you wouldn’t even notice!
Soy Curls
foreign to you, but if they are have no fear! Soy curls are just pieces of soy bits that have been dehydrated. You rehydrate them with water and then you have an easy meat-replacement. I really like them because they are great to keep in the pantry. You can get them online on Amazon or from the Butler Foods Website. I personally haven’t seen them in stores around me, but that is not to say some health food stores may not have them. I think the soy curls work really well here due to their texture and how easy they are to prepare, they mimic a shredded chicken very well. If you are looking for more soy curl recipes: Comforting Vegan Stew with Creamy Polenta, Chick’n Ramen Stir Fry, Chick’n and Dumplings (recipe in my cookbook Plantiful), White Chick’n Chili (recipe in my cookbook Plantiful).
If you can’t find soy curls or just don’t want to use them you can try some different things out. You can grate tofu or tempeh to replicate a shredded meat. You can use shredded oyster mushrooms, jackfruit, artichokes, or even beans. Also, any store bought vegan chick’n like Gardein or Daring would work well here too. So, there are plenty of options if you don’t like soy curls.
Veggie Time
I am truly all about sneaking in veggies anywhere I can. It is so easy to add it to sauces, dips, soups – especially when you just blend it up. That is one thing that separates this buffalo chick’n dip from regular buffalo chicken dip. Back in 2018 I made a recipe for a vegan white sauce that used zucchini to help make it creamy. It tasted so delicious and you would never know it was in there. So, I figured I could use it here and then the beans as well to add a bit of protein and fiber. I had originally even wanted to throw some cauliflower in there too but forgot to get some, so I really think any veggies you would want to throw in here could work. I personally would just avoid things like spinach or broccoli due to the color.
Bleu Cheese or Ranch
Everyone has a different preference when it comes to what goes with Buffalo sauce. I go for vegan ranch. I always have hated blue cheese so I do not look too heavily for blue cheese alternatives or need that flavor in my life. However, if you like blue cheese you can definitely use a vegan one. I know Follow Your Heart recently came out with a vegan bleu cheese and they have a bleu cheese dressing.
Now for the vegan ranch you have a few options! My favorite vegan ranch dressing is the one from Daiya. I have been having a bit of trouble finding it recently so I used the Kite Hill ranch dip for this which is really tasty! Kite Hill does contain nuts (almonds) so if you need this recipe to be nut free do not use their ranch or vegan cream cheese. I have tried the Hidden Valley Ranch and it was also pretty good! You can also make a homemade ranch I have a recipe in my cookbook for a vegan buttermilk ranch or this recipe here. Whichever you choose it will make your buffalo chick’n dip absolutely delicious.
FAQ
Is this gluten free? Yes, this recipe is gluten free.
Is this nut free? Yes, as long as your vegan cream cheese and vegan ranch do not contain nuts.
Can I make this ahead of time? If you wanted to make it a few hours before serving mix all the ingredients and then place in the fridge. Bake before you want to serve it and enjoy. This is best when hot.
What should I use to dip? Any veggies, chips, crackers, bread, whatever you like.
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Vegan Buffalo Chick’n Dip
Equipment
Ingredients
Dip
- ½ large zucchini peeled and sliced (about 3.3 ounces/95g)
- ½ cup (122g cannellni) beans, drained and rinsed
- 1 ½ cups (60g) soy curls dry
- ¼ cup (28g) vegan cheddar shreds
- 1 tablespoon (5g) nutritional yeast
- ½ teaspoon (2g) garlic powder
- ¼ teaspoon (1g) paprika
- ¾ cup + 1 ½ tablespoons (200ml) nondairy milk, unsweetened and unflavored
- 3 tablespoons (49g) kite hill vegan cream cheese
- ¼ cup (48g) kite hill vegan ranch
- ¼ cup (60ml) buffalo sauce
Garnish
- Buffalo sauce as much as desired
- 2 tablespoons (24g) kite hill vegan ranch, plus 1 teaspoon (5g) water
- 2 green onions chopped
Instructions
- Preheat oven to 350°F (176°C).
- Add the zucchini and cannellini beans to a pot, cover with water, and boil for 10 to 15 minutes in a small pot.
- Meanwhile, rehydrate soy curls. Place in a medium bowl, cover with warm water and set aside for 10 minutes. When done drain excess water. Use clean hands to shred some of the larger soy curls by pulling apart. Then use a towel to squeeze out any excess water.
- Once the veggies are done boiling drain any excess water. Place boiled veggies, vegan cheddar shreds, nutritional yeast, garlic powder, and paprika, and nondairy milk into a blender. Blend for 30 seconds to a minute until smooth.
- In a small to medium oven safe baking dish add the soy curls, blended ingredients, vegan cream cheese, vegan ranch, and buffalo sauce. Mix together.
- Bake for 25 minutes or until warmed through and top has turned a bit crispy.
- Garnish top with buffalo sauce, vegan ranch, and green onions. Serve with favorite things for dipping and enjoy.
Video
Notes
- Vegan Cream Cheese & Ranch: Kite Hill- Kite Hill gram measurements are a bit odd so if using a different brand follow their gram measurements.
- Vegan Cheddar: Violife
- Buffalo Sauce: Frank’s Red Hot
- Nondairy Milk: Ripple
- My preferred blender: Ninja
- Lasts in the fridge about 3 days, don’t suggest freezing.
- Add as much buffalo sauce as you like and to your own preferences.
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