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Vegan Buffalo Chicken Dip

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 servings
Calories 105kcal
Author Nandi Barta

Equipment

  • our Vitamix A2300
  • Regular blender
  • Non-stick frying pan (10.5 inch / 26 cm)

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

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 1/4 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 1/4 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

[adthrive-in-post-video-player video-id="XOSv2ykl" upload-date="Fri Oct 30 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Vegan Buffalo Chicken Dip" description="The best plant-based alternative for shredded chicken to make a delicious Vegan Buffalo Chicken Dip is oyster mushrooms. And how to make a cheezy, gooey cream cheese sauce that is not only vegan, but nut-free and soy-free as well? The not-so-secret ingredient is cannellini beans."]