Vegan Buffalo Chicken Dip

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.

If you try this vegan buffalo chicken dip, you get to experience the meaty texture of oyster mushrooms coated in a mix of cream cheese made of cannellini beans and homemade, spicy buffalo sauce. Get ready to be amazed by this flavorful, dairy-free delight! Intrigued? Keep reading.

Course Appetizer, 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

Cook Time 10

Total Time 20

Servings servings

Calories 105kcal

Author Nandor Barta

Equipment

Ingredients

Vegan shredded "chicken"

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

Vegan hot buffalo cream cheese sauce

1 Tbsp Olive oil
1 Onion (medium)
2-3 cloves Garlic
14 oz Cannellini or White beans
1 cup Dairy-free milk
3 Tbsp Nutritional yeast
1 Tbsp Apple cider vinegar
½ tsp Salt
⅛ tsp Pepper
¼ cup Homemade Buffalo Sauce

Homemade Buffalo Sauce

½ cup Frank's Red Hot
¼ cup Veggie broth
¼ cup Cashew nuts use sunflower seeds or nut-free
1 Tbsp White wine vinegar
¼ tsp Garlic powder
¼ tsp Onion powder
2 tsp Maple syrup
1 tsp Soy sauce

US Customary - Metric

Instructions

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 (ca. 218 °C) and bake 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 thoroughly.
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.
Preheat the oven to 350 Fahrenheit (ca. 177 °C) and bake for 15 minutes. No longer, 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.

Video

Nutrition