Vegan Buffalo Chickpea Dip
This dip is a spicy, creamy delight that’s perfect for sharing with friends during game night or just a cozy evening at home. I love how the chickpeas give i...
I have to tell you, this Vegan Buffalo Chickpea Dip has been a lifesaver at gatherings!
I remember the first time I made it for my friends—they couldn’t believe it was vegan!
It’s so easy to whip up, and I love how versatile it is.
Whether you serve it with veggies, chips, or even slather it on a wrap, it’s always a hit.
Plus, it gives me an excuse to enjoy that classic buffalo flavor without any guilt!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I really enjoy using store-bought vegan coconut cream vegan coconut cream cheese for this recipe since it makes it extra creamy, but if you’re feeling adventurous, try making your own with blended cashews! The buffalo sauce can vary in heat level, so start with a little and add more to taste if you like it spicier.
Tips & Notes
- •I like to keep some extra buffalo sauce on the side for drizzling on top before serving—it adds a nice touch!
- •If you want to make it a bit heartier, you can also mix in some cooked quinoa or lentils.
Recipe Variations
- •Sometimes, I’ll add a splash of plant-based milk to make it creamier, or throw in some chopped celery for extra crunch.
- •If I’m feeling fancy, I’ll sprinkle some vegan feta on top right before serving for a tangy twist.
Storage & Freezing
This dip keeps well in the fridge for up to 4 days in an airtight container. I recommend reheating it in the oven for the best texture, but you can also enjoy it cold!
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! You can prepare the dip a day in advance and just pop it in the oven when you’re ready to serve. It actually tastes even better after the flavors have melded together.
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, mash the chickpeas with a fork or potato masher until you have a chunky consistency.
- 3
Add the vegan coconut cream vegan coconut cream cheese, buffalo sauce, nutritional yeast, garlic powder, onion powder, lemon juice, and salt to the mashed chickpeas.
- 4
Stir everything together until it’s well combined. You want it to be creamy but still have some texture.
- 5
Transfer the mixture to a baking dish and spread it out evenly.
- 6
Bake in the oven for about 20 minutes, or until it’s heated through and slightly bubbling.
- 7
Remove from the oven and let it cool for a few minutes.
- 8
Garnish with chopped green onions before serving.
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