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5 from 1 vote

Vegan Frank's Buffalo Dip

creamy & spicy buffalo dip goodness.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Appetizer
Keyword: Buffalo Dip, Chip Dip, Vegan
Servings: 18
Calories: 89.7kcal


  • 1 cup raw unsalted cashews
  • 1 can white beans, 15oz
  • 3/4 cup Frank's Red Hot sauce
  • 1/2 cup unsweetened non-dairy milk
  • 2 tbsp nutritional yeast
  • 2 tsp white miso
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • 1 can garbanzo beans, 15oz
  • 1tbsp + 1tsp chives, chopped


  • Soak cashews overnight -OR- do a QUICK SOAK METHOD: In a small pot, bring water and cashews to a boil with a lid. Turn the stove off and let sit for at least 10 minutes. If using a high speed blender, 10 minutes is sufficient–if not, then let sit for closer to 20 minutes.
  • While cashews are soaking, drain and rinse your white beans then add to blender. Add all the other ingredients except for the garbanzo beans. Once the cashews are done soaking, drain & rinse well. Add to blender. Blend as smooth as you can get it.
  • In a medium bowl, add the drained & rinsed chickpeas. Slightly mash. I like the consistency of some texture but not whole chickpeas.
  • Add the buffalo sauce. Mix well. Fold in 1tbsp of the chopped chives
  • Pour in to a square baking dish. 8×8 or 9×9
  • Cover the dish tightly with foil. Bake for 30 minutes. Uncover, bake for another 10 minutes.


For the unsweetened non-dairy milk, I use soy milk. 


Calories: 89.7kcal | Carbohydrates: 10g | Protein: 4.4g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 363.2mg | Fiber: 2.8g | Sugar: 1.1g