Wait- I know what you’re thinking- Buffalo dip without chicken? But how? That’s the power of plant proteins like legumes!
This vegetarian dip is plant-based and vegan-friendly. It uses just 4 key ingredients and some additional spices you probably already have in your pantry! (If you’re just building your pantry, check out our vegan grocery list.)
No need to look for expensive or hard-to-find products. Just like the classic dip, but easy to make ahead of time for any party, BBQ, game day or special event!
How to Make Vegetarian Buffalo Dip
This vegetarian buffalo dip is sure to be a conversation starter. It has a creamy white bean and cashew base blend, chickpeas for a texture boost, yeast to give it that cheesy taste without the cheese, and a hearty mix of herbs, spices, and of course, buffalo sauce to add that zing.
With only a 3-4 hour cooking time, this recipe is great for getting set up for potlucks, hosting sporting events, or relaxing at lunchtime you need to take a dish to a last-minute get-together in the evening.
Step 1. Blend
The first and most important step is to blend everything up. Blend the white beans and cashews in a blender or food processor until slightly chunky. It will not be 100% smooth. You may have to stop and scrape down the blender 1-2 times.
Step 2. Spice spice baby
Once blended, transfer the mixture to a 3-quart slow cooker, then mix in the chickpeas, hot sauce, milk, nutritional yeast, lemon juice, garlic, paprika, and onion powder, stirring until combined.
Step 3. Finish low and slow.
Cook on low for 3-4 hours or until nice and creamy!
Ingredients You Need
This smooth and creamy vegetarian buffalo dip has a white bean and cashew base, nutritional yeast to give it that nutty flavor, and hot sauce for that spicy zip. Here’s what you’ll need:
White beans: Canned white beans, drained and rinsed, are one of two ingredients for the base of this recipe. They help replace the meat in a traditional buffalo dip and are an excellent source of protein, iron, and fiber.
Rinsing and soaking beans and other legumes helps remove some leftover liquid. The liquid contains hard-to-digest sugars called oligosaccharides. Your gut bacteria loves these sugars, but it can make a lot of people bloated and uncomfortable.
If you’re not used to a lot of fiber or legumes, go easy on the dip and increase your fiber intake daily by at least 5 grams until you meet the recommended amount (25g for women and 38g for men).
Cashews: Cashews are the second ingredient to help add to the creamy base of this recipe. Another meat replacement in this recipe is nuts which are a good source of protein and fiber. These also add a dose of heart-healthy monounsaturated and polyunsaturated fats.
If you don’t have a high-speed blender you can totally make this recipe; just soak the cashews beforehand. Soaking allows them to soften so the dip will be creamy instead of gritty. The best way is to add them to a bowl with water, cover with a clean towel, and let them soak for several hours or overnight.
Chickpeas: Another white bean helps replace chicken. The texture of chickpeas helps act as a chicken replacement. One of the most common vegan chicken replacements is either white beans or tofu.
This recipes uses one can of chickpeas, drained* and rinsed. Chickpeas are another excellent source of gut-healthy fiber and muscle-building plant protein.
*Did you know the chickpea liquid, called aquafaba, makes a good vegan egg white substitute? No seriously! Save the liquid, and use it in place of eggs for meringues, mousses, and mayo. The more you know. 😉
Hot Sauce: Here’s where you can vary your spice level- mild, medium, or spicy! Use your favorite go-to buffalo sauce. (Psst, this one is a household fav!) This also adds to the sodium amount. If heart health is a concern, opt for a lower sodium version.
Nutritional Yeast: Nutritional yeast and cashews are what give this dip that nutty delicious flavor without using dairy or vegan cheeses. It has a nutty, umami/savory flavor and is an excellent source of B vitamins. You can buy nutritional yeast at most grocery stores in the spice aisle or next to the chia and flaxseeds.
Equipment You Need
This recipe requires a reliable, high-powered blender to help make this dip smooth and creamy and a slow cooker + time to help meld the flavors together.
Blender or Food Processor: White beans and cashews provide the base for this tasty dip. They just need a little help from a high-powered blender or food processor. If you don't have one, no worries see the FAQ below for stove and oven times.
Slow cooker: This dip comes together low and slow in 3-4 hours. Use your slow cooker (Or Instapot!) as a serving dish when ready for the party.
Frequently Asked Questions
Okay, so you want to make this recipe but don’t have a couple of things that I’ve mentioned. Here are some of the FAQs for making this easy vegetarian buffalo dip.
Can I make this in the oven instead?
Yes! To bake this in an oven, add the mixture to an oven-safe dish and bake it at 350F for 20-30 minutes until the top is slightly golden.
Can I make this on the stove instead?
Yes! Grab your favorite saucepan and cook away. Instead of adding the mixture to a slow cooker, add it to a saucepan and cook on medium to low heat, stirring frequently for about 10-15 minutes until dip is heated. You may need to add a bit of liquid, like vegetable broth or nut milk for a creamier consistency.
Can I freeze this vegetarian buffalo dip?
Yes. Allow the dip to cool before transferring to an air-tight container and freezing. If you don’t allow it to cool, condensation can form on the top of the container and will add a layer of frost to the top of the dip that will impact the taste and texture.
This dip can be safely stored for about 2 months. (This means you can make a large batch ahead of time, portion it, and pull it out to thaw and heat up when you need it!)
This dip can be stored for about 5-7 days in the fridge if it lasts that long.
Is vegetarian buffalo dip healthier than one with chicken?
Switching from animal-based foods to plant-based has several advantages, like lowering your risk for chronic diseases and improving your blood sugar.
Plant-based proteins provide a ton of fiber, antioxidants, vitamins, and minerals that the average person doesn’t get enough of. Many plant proteins, like the white beans, cashews, and chickpeas in this recipe, provide a good source of minerals, like non-heme iron, to help meet your daily nutritional needs.
Recipe
Easy Vegetarian Buffalo Dip in a Slow Cooker
Equipment
- Slow Cooker
- High-Speed Blender (or soak cashews for lower power blender)
Ingredients
- 1 15 ounce can White beans drained, and rinsed
- 1 cup raw cashews soaked if not using a high-speed blender
- 1 15 ounce can chickpeas drained and rinsed
- ¾ cup hot sauce low sodium if needed
- ½ cup non-dairy milk unsweetened
- ¼ cup nutritonal yeast
- 1 tablespoon lemon juice freshly squeezed
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
Instructions
- Blend the white beans and cashews in a blender or food processor until slightly chunky. It will not be 100% smooth. You may have to stop and scrape down the blender 1-2 times.
- Once blended, transfer the mixture to a 3-quart slow cooker, then mix in the chickpeas, hot sauce, milk, nutritional yeast, lemon juice, garlic, paprika, and onion powder, stirring until combined.
- Cook on low for 3-4 hours or until nice and creamy!
- Serve with tortilla chips, celery, carrots, or whatever else satisfies your crunch cravings!