DAIRY-FREE BUFFALO CHICKEN DIP
on Mar 03, 2026
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Dairy-free buffalo dip is made with raw cashews, store-bought buffalo sauce, nut milk, nutritional yeast, and precooked, shredded chicken. It’s creamy, spicy, and guaranteed to please!
I love sharing recipes that taste satisfying and comforting but are secretly healthy.
This Dairy-Free Buffalo Chicken Dip comes together in less than 30 minutes and uses just a handful of staple ingredients.
The base is raw cashews, which transform into a creamy, dairy-free sauce soaked and blended with cold water.
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Add nut milk, store-bought buffalo sauce, nutritional yeast, lemon juice, and that simple cashew cream becomes a bold, slightly spicy dip packed with flavor.
Fold in cooked and shredded chicken, then finish it off with fresh garnishes like sliced scallions, chives, cilantro, avocado slices, and a bag of tortilla chips! Enjoy!
Key Ingredients for Dairy-Free Buffalo Chicken Dip
This appetizer won’t keep you away from the game! It’s simple, easy-to-make, and more fun to eat. Here’s what you’ll need.
- Raw Cashews: When soaked and blended, raw cashews become a super creamy, luscious-like consistency.
- Unsweetened Almond Milk: Any nut milk will work here, just make sure it’s unsweetened and unflavored.
- Buffalo Sauce: A core component of a buffalo chicken dip is buffalo sauce! There are plenty on the market, but I like@primalkitchen because they use clean ingredients.
- Nutritional Yeast: A popular ingredient for plant-based eaters, nutritional yeast adds a cheesy-like taste without the use of dairy.
- Lemon Juice: Some acid helps balance the heavier flavors and cuts through some of the heat of the spicy buffalo sauce.
- Spices: Garlic powder, onion powder, and smoked paprika amplify the flavor of the dip.
- Chicken: Cooked and shredded chicken is a quick protein to add to just about any meal, and it’s especially helpful in this appetizer!
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Pin It- Garnishes: Sliced scallions, chives, cilantro, and avocado slices are the perfect fresh toppings.
- Serving Suggestions: Honestly, I could eat this dip by the spoonful! But, if you’re serving this to family or friends, a bag of tortilla chips, carrots, or celery sticks is the perfect pairing, too.
How to Make Non-Dairy Buffalo Chicken Dip
First, soak the cashews. Add them to a container and fill with cold water. Let it sit for 15 minutes before draining. This creates a super smooth consistency when blended.
Then, add soaked cashews, almond milk, buffalo sauce, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, and salt to a high-speed blender. Blend until completely smooth.
Transfer the sauce to a skillet and heat over medium-low for 5 minutes, stirring often, until slightly thickened and warmed through.
Stir in the shredded chicken and cook for another 5 minutes, or until hot.
If the dip feels too thick after adding the chicken, stir in additional almond milk a tablespoon at a time until scoopable and creamy.
Keep warm on very low heat until ready to serve. Top with scallions, chives, and avocado if using. Serve with tortilla chips, carrots, and celery.
More Game-Day Apps:
- Peach BBQ Sauce Chicken Drumsticks
- Crispy Baked Potato Chip-Crusted Chicken Tenders
- Crispy Gluten-Free Baked Buffalo Chicken Wings
- Honey Garlic Chicken Drumsticks
DAIRY-FREE BUFFALO CHICKEN DIP
Ingredients
- 1 ½ cups raw cashews, soaked in hot water for 15 minutes then drained
- 1 ½ cups unsweetened almond milk, plus more if needed
- ⅔ cup buffalo sauce (I used Primal Kitchen)
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 3-4 cups cooked, shredded chicken
Garnish:
- Sliced scallions
- Chives
- Cilantro
- Avocado
For Serving:
- Tortilla chips
- Carrots and celery sticks
Instructions
- Add soaked cashews, almond milk, buffalo sauce, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, and salt to a high-speed blender. Blend until completely smooth.
- Transfer the sauce to a skillet and heat over medium-low for 5 minutes, stirring often, until slightly thickened and warmed through.
- Stir in the shredded chicken and cook for another 5 minutes, or until hot.
- If the dip feels too thick after adding the chicken, stir in additional almond milk a tablespoon at a time until scoopable and creamy.
- Keep warm on very low heat until ready to serve. Top with scallions, chives, and avocado if using. Serve with tortilla chips, carrots, and celery. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
