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A hand is holding a green celery stick that was dipped in an orange dip with brown shreds. The dip is at the background in a light brown square dish.

Vegan Buffalo Chicken Dip

The best plant-based alternative for shredded chicken to make a delicious Vegan Buffalo Chicken Dip is oyster mushrooms baked in a cheezy, gooey cream cheese sauce using cannellini beans.
Course Appetizer, Sauce, Side Dish
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword nut-free buffalo chicken dip, vegan buffalo chicken dip
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 servings
Calories 105kcal


Vegan shredded "chicken"

  • 14 oz Oyster mushroom not king oyster, but regular
  • ¼ cup Homemade Buffalo Sauce see ingredients below

Vegan hot buffalo cream cheese sauce

Homemade Buffalo Sauce


Homemade Buffalo Sauce

  • Add all sauce ingredients in a blender and blend them until smooth.

Making vegan shredded chicken

  • Cut the stem off the mushrooms. Tear both cap and stem with your hand into shreds. Mix them with ¼ cup homemade buffalo sauce. (There is a video guide on how to do it.)
  • Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 20 minutes

Making the hot buffalo cheezy sauce

  • Peel and chop onion and garlic. Take a frying pan and add olive oil. Cook chopped onion and garlic for 2-3 minutes until tender and soft.
  • Drain and add canned cannellini beans. Mix throughly.
  • Add dairy-free milk and stir well. Then, add apple cider vinegar and nutritional yeast. Stir again and bring to boil. 
  • Add the above cooked mixture with ¼ cup homemade buffalo sauce in a blender and blend them until creamy.

Mix and bake

  • Take an oven-safe dish. Add the shredded oyster mushroom and the buffalo cream cheese dip from the blender and mix thoroughly with a spatula. Layer it evenly.
  • Pre-heat oven to 350 Fahrenheit (180 degrees Celsius) and bake for 15 minutes. Not more though as the beans can thicken the dip too much and the upper layer will dry out soon. It should only be in the oven long enough to get it piping hot.



Serving: 1serving | Calories: 105kcal | Carbohydrates: 15g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 506mg | Potassium: 484mg | Fiber: 4g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg