Vegan Buffalo Chicken Dip with Soy Curls

Ingredient notes and substitutions

Cashews ~ Raw cashews are the base of many dairy-free sauce recipes because they are mild in flavor and blend up super creamy.

Do not substitute another nut.

If you are nut-free, you can try blending sunflower seeds or cooked cauliflower instead.

Yogurt ~ Unsweetened, plain dairy-free yogurt brings a cool, tangy flavor that balances the heat of the buffalo sauce and mimics the sour cream or ranch dressing that is found in traditional versions.

Buffalo sauce ~ You gotta have buffalo sauce for a buffalo dip! Be sure to check labels as not all brands may be vegan.

Love buffalo sauce? Don’t miss my Vegan Buffalo Cauliflower Bites and Buffalo Chicken Taquitos.

Nutritional yeast ~ Nooch, as it is often referred to, offers a nutty, savory flavor that brings depth of flavor to this dish.

Onion and garlic ~ In traditional versions of this dip, onion powder and garlic powder are used. I prefer to use the real thing for better flavor and a bit of extra texture.

Poultry seasoning ~ Poultry seasoning is key to getting the vegan shreds to taste like chicken. Most poultry seasoning contains sage, thyme and marjoram. You may find a few other herbs and/or spices, like rosemary or nutmeg, in certain brands. Use your favorite.

If you can’t find poultry seasoning, you can use Italian seasoning and sage. Sage is the key herb that will give that chicken-y taste.

Improved Nature’s PRIME Shreds ~ This magical ingredient has the perfect texture to stand in for meat. And they’re so easy to use!

Why I love Improved Nature PRIME products:

• ONE ingredient
• Zero cholesterol
• High in protein and fiber
• Low in sodium and fat
• Non-GMO and preservative free
• Shelf stable in packaging for up to 4 years!
• Sustainably sourced
• Vegan and gluten free

I use Improved Nature’s PRIME Filets to make my Vegan Chicken Cutlets that look and taste like the real thing! Also, try my Vegan Jambalaya using Nature’s PRIME Chunks and my Vegan Breakfast Casserole with PRIME Bits.

Learn more about Improved Nature. Order all of Improved Nature’s plant based protein products here.

If you don’t have Improved Nature brand, any brand of soy curls will work as a substitute.

The vegan shreds (1) need to be rehydrated before using. Boil them in water (2) for 10 minutes. Rinse them well under cold water (3) and drain (4).

I like to put a heavy pot on top of the shreds in the colander (make sure the bottom of your pot is clean!) and press down to squeeze all of the water out. The more water you squeeze out, the better.

While the shreds are draining, sauté the onions over medium heat until soft and translucent (5). Add the garlic and spices and sauté until fragrant (6). Add the vegan chicken shreds (7) and stir to combine, breaking up the shreds just a bit with the back of a wooden spoon as you go (8).

They will be very easy to break – no need to cut them. But don’t break them up too much, you want to retain the texture. I broke them up into roughly halves or thirds…just so they’re not quite so long.

Place the remaining ingredients in a high speed blender and blend until smooth and creamy (9). Pour the sauce into the skillet (10) and stir to combine (11, 12).

Pour the mixture into a baking dish (13) and bake until hot throughout (14).

Serve with baguette slices, pita chips, tortilla chips, carrots or celery sticks.

Storage and freezing

Make ahead: This dip can easily be made ahead. Follow the directions up to the point of baking. Cover the baking dish tightly with aluminum foil and place in the fridge for up to 2 days. When ready to serve, simply bake as instructed until hot.

Fridge: Leftovers can be stored in the fridge in an air-tight container for 3 to 4 days.

Freezer: You can also freeze this dip. Transfer to a freezer safe container or plastic bag. It should keep well for up to 3 months.