This dairy free buffalo chicken dip recipe actually happened by accident. I was trying to develop a dairy free queso and just could not get the texture and flavor right. The base for this recipe was actually created during one of these tests. My husband, being the good man that he is, was taste testing for me and came up with the idea. So, he gets the full credit and wanted to make sure everyone knew 🙂 . This dip is so creamy, so delicious, and so filling. You would never know that it does not have dairy!

For the chicken, you can use any shredded chicken for this recipe but to make it easy I just buy a rotisserie chicken at the store and shred it when I get home. I know this might be lazy but sometimes you just have to take the easy route.

The only extra step you need for these is to soak the cashews. For this step, I usually will start soaking them in the morning if I am making the dish in the evening. But, if you are short on time you can soak them in hot water for an hour. Soaking the cashews help them blend better and make for a creamier sauce. I definitely would not skip this step, if you do not soak you may have a grainy sauce. To blend all of the ingredients together I use a vitamix. I know these are pricey but honestly the results are worth it.

For the spicy flavor I use the original Frank’s RedHot sauce. I love this brand and highly recommend their products. This dairy free buffalo chicken dip will seriously not disappoint. It is the perfect thing for a game day, game night, or really any night. I have yet to serve this dish to someone and they not like it. I hope you guys enjoy!!

Dairy Free Buffalo Chicken Dip

Print Recipe

Prep Time 1 10

Cook Time 5

Total Time 1 15

Ingredients Method

Ingredients

2 cups cashews
¾ white onion
1 jalapeno
3 garlic cloves
1 tsp salt
½ tsp black pepper
4 tbsp nutritional yeast
1 14 oz can coconut milk
½ cup Franks RedHot sauce
1 rotisserie chicken

Method

Soak the cashews in hot water for 1-2 hours until the chashews look slightly enlarged
shred the rotisserie chicken
chop the onion, jalapno and garlic and sautee on medium heat for about 5- 10 minutes, until the onions become translucent
add the cashews, coconut milk, sauteed veggies, salt, pepper, nutritional yeast and hot sauce to the blender and blend until smooth
in an oven safe dish place the shredded chicken and sauce, mix together and broil for about six minutes
ENJOY

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