This exceptional dairy-free buffalo chicken dip combines my creamy cheeseless cheese blend with classic buffalo and ranch flavors. Make it easily vegan with roasted cauliflower and vegan mayonnaise! Both versions taste delicious and will delight guests with its superior cheesy texture.
This Dairy-Free Buffalo Chicken Dip makes impressive snack-ish fare or an appetizer for Game day, the Superbowl, Thanksgiving, birthdays or other special holidays! It's very cozy, very flavorful, and very impressively authentic.
It was made as a dippable companion to my Dairy-Free Spinach Artichoke Dip and pairs well with Crispy Baked Cottage Fries, chips, celery sticks, and bread. For gluten-free bread that's perfect for dipping, check out my Gluten-Free French Baguette and Gluten-Free Artisan Bread.
For more game day appetizers, check out my Gluten and Dairy Free Charcuterie Board, Air Fryer Lemon Pepper Wings, Canned Chickpea Hummus, Black Bean Hummus, Healthy Trail Mix, Date Balls, and Chocolate Peanut Butter Balls.
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How to make it (with photos)
Ingredient Notes + Substitutions
This dairy-free buffalo chicken dip requires just 9 ingredients plus spices.
Chopped Chicken or Cauliflower
Leftover chopped chicken breasts or chopped rotisserie chicken is a really good option for this recipe. I also highly recommend trying the cauliflower version if you don't already have leftover chicken on hand. It's very delicious and I actually prefer it.
Raw Cashews
After many batches of testing, the best dairy-free cheese and cream cheese substitute was a combination of raw cashews, coconut cream, and mayonnaise. I purchase my raw cashews from Trader Joe's and select the pieces (rather than whole cashews) because it's easier on my blender and a little cheaper. The Trader Joe's ones are gluten-free and safe for people with celiac. You can also get gluten-free raw cashews from Nuts.com.
Canned Coconut Cream
Coconut cream is the solid part of a can of full fat coconut milk or coconut cream after the solid and liquid parts have separated. If there is no obvious solid part, I recommend refrigerating it until there is. Thai Kitchen, Savoy, and Kroger are coconut cream brands that I use and recommend.
Cayenne Hot Sauce
Frank's Hot Sauce is the most commonly recommended hot sauce used in a buffalo chicken dip. It is dairy-free and vegan friendly. However, while it does not use gluten ingredients, it is not labeled gluten free. For a safer gluten-free Frank's Hot Sauce alternative for my celiac friends, I recommend Primal Kitchen Buffalo Sauce or Noble Hot Sauce.
Nutritional Yeast
Nutritional yeast is the key ingredient to adding the cheese flavor back into this dairy-free buffalo chicken dip. It's a common vegan cheese flavoring and works spectacularly well in this recipe.
Dried Dill and Parsley
These two spices along with salt, garlic powder, and black pepper make up the Ranch Seasoning. Typically, Buffalo Chicken Dip uses ranch dressing which is not dairy free. Making your own seasoning will save you the time and trouble of finding a dairy-free version!
More Ingredient Notes
- Onion and Garlic - While onion and garlic are not typical ingredients in a simple buffalo chicken dip, they help replace the cheese and ranch dressing flavors in this dairy-free or vegan version.
- Mayonnaise - Regular or vegan mayonnaise can be used, and my taste testers did not notice the difference between the two!
You also need olive oil, salt, garlic powder, and ground black pepper.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make dairy-free buffalo chicken dip with these six easy steps! It's also very easy to make a vegan version and substitute cauliflower.
- If using cauliflower: Preheat the oven to 425 degrees F. Cut just the cauliflower florets into pieces the size of large marbles. Toss generously in oil and bake on a sheet pan on a center oven rack for 18-20 minutes or until the edges are just beginning to char.
- Cashews: Meanwhile, add the cashews to a small bowl and cover with boiling water. Allow to sit for 5-10 minutes.
- Onions + garlic: To a saucepan over medium heat, add 2 teaspoons of olive oil and the onion. Cook, stirring frequently, for 2-3 minutes or until the onion begins to turn translucent. Add the garlic and mix in, then turn off the burner and remove from heat. Continue to stir the mixture for another minute so the garlic turns golden without burning.
- Dairy-Free Buffalo Sauce: To a high speed blender, add the solid coconut cream, mayonnaise, hot sauce, nutritional yeast, and ranch seasoning spices. Drain the cashews thoroughly and add them to the blender as well. Add the cooked onions and garlic to the blender too. Blend on high speed until smooth and creamy. Then pour into a baking dish. An 8 or 9 inch pie or cake pan is ideal.
- Chicken or Cauliflower: Sprinkle the cooked chicken or cauliflower pieces across the buffalo sauce. Stir gently with a spoon or spatula until it is evenly incorporated and all the pieces are covered in sauce.
- Bake: Bake the buffalo chicken or cauliflower dip at 375 degrees F for 20 minutes, or until the dip is heated through and the top is bubbly, golden brown, and cheesy looking. Serve warm with chips, bread, celery sticks or whatever you like!
Expert Tips
Make amazing dairy-free buffalo chicken dip on the first try with these expert tips.
Keep the chicken or cauliflower chunks small.
If the chicken or cauliflower chunks are too large, it will be hard to scoop them with the dippers. Stick to a large dice, or pieces that are about the size of regular and large marbles.
Bake until bubbly and browning on the edges.
This dairy-free buffalo dip bubbles just like a cheesy one! It's truly incredible. For the most authentic cheesy effect, bake until browning at the edges and bubbly, like the photo below.
Recipe FAQs
Here I answered some frequently asked questions about this Dairy-Free Buffalo Chicken Dip. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover dairy-free buffalo chicken dip in an airtight container in the refrigerator for up to 3 days. Warm leftovers through for the best flavor and texture.
Rotisserie chicken works well for dairy-free buffalo chicken dip! Simply separate the meat from the skin and bones and chop it into a large dice. I recommend using mostly white meat chicken.
Frank's Hot Sauce contains no gluten-ingredients but is not tested or screened for trace amounts of gluten. For celiacs, I recommend using Paleo Kitchen brand Buffalo Sauce.
Frank's Hot Sauce is vegan-friendly and safe to use in vegan cooking.
Related dairy-free appetizer recipes to consider...
Looking for other dairy-free appetizer recipes and game day recipes like this dairy-free buffalo chicken dip? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
📖 Recipe
Dairy-Free Buffalo Chicken or Cauliflower Dip
Ingredients
- 1 cup chopped chicken or 1 head cauliflower
- 1 tablespoon olive oil for the vegan version or 2 teaspoons for the chicken version
- ½ cup raw cashews (74 grams)
- ½ small yellow onion , diced
- 2 cloves garlic , minced
- 1 cup canned coconut cream , the solid part only after separated
- ½ cup mayonnaise , regular or vegan (120 grams)
- ½ cup cayenne hot sauce like Frank's Hot Sauce or Primal Kitchen Buffalo Sauce
- ¼ cup nutritional yeast (21 grams)
Ranch Seasoning
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- If using cauliflower: Preheat the oven to 425 degrees F. Cut just the cauliflower florets into pieces the size of large marbles. Toss generously in oil and bake on a sheet pan on a center oven rack for 18-20 minutes or until the edges are just beginning to char.
- Cashews: Meanwhile, add the cashews to a small bowl and cover with boiling water. Let sit for 5-10 minutes, then drain thoroughly.
- Onions + garlic: To a saucepan over medium heat, add 2 teaspoons of olive oil and the onion. Cook, stirring frequently, for 2-3 minutes or until the onion begins to turn translucent. Add the garlic and mix in, then turn off the burner and remove from heat. Continue to stir the mixture for another minute so the garlic turns golden without burning.
- Dairy-Free Buffalo Sauce: To a high speed blender, add the solid coconut cream, mayonnaise, hot sauce, nutritional yeast, and ranch seasoning spices. Drain the cashews thoroughly and add them to the blender as well. Add the cooked onions and garlic to the blender too. Blend on high speed until smooth and creamy. Then pour into a baking dish. An 8 or 9 inch pie or cake pan is ideal.
- Chicken or Cauliflower: Sprinkle the cooked chicken or cauliflower pieces across the buffalo sauce. Stir gently with a spoon or spatula until it is evenly incorporated and all the pieces are covered in sauce.
- Bake: Bake the buffalo chicken or cauliflower dip at 375 degrees F for 20 minutes, or until the dip is heated through and the top is bubbly, golden brown, and cheesy looking. Serve warm with chips, bread, celery sticks or whatever you like!
Elena says
This dairy free Buffalo chicken dip tastes exactly like the original! It is very creamy and I would not have guessed that there was no cream cheese. My boyfriend loved it too! I made it with chicken and vegan mayonnaise the first time, but I want to try the cauliflower version next.