This dairy free buffalo chicken dip is rich, creamy, spicy and incredibly easy to make. It has all the bold buffalo flavor you love, without cheese, milk, eggs or mayo. Made with shredded chicken, green onions, hot sauce and a smooth cashew-based sauce, it is a crowd-pleasing appetizer for parties, game day, holidays or casual snacking. Gluten free, egg free and mayo free.

Looking for a flavorful appetizer that everyone can scoop, share and enjoy? This dairy free buffalo chicken dip is a fantastic choice when you want something warm, creamy and satisfying without relying on traditional dairy ingredients.

Classic buffalo chicken dip is usually made with cream cheese, shredded cheese and sometimes ranch or mayo. While that version is popular, it is not ideal for anyone avoiding dairy. This recipe gives you a delicious alternative that still feels indulgent, cozy and perfect for dipping.

The secret to the creamy texture is soaked raw cashews. Once blended with water, lemon juice, apple cider vinegar, garlic, seasonings and nutritional yeast, they create a smooth, savory base that works beautifully with cooked shredded chicken and tangy hot sauce.

The result is a dairy free buffalo chicken dip that is creamy, spicy, hearty and full of bold flavor, without any cheese, milk, eggs or mayo.

Does it taste exactly like the cheese-filled original? Not exactly, because there is no actual cheese in the recipe. But it is still rich, delicious and satisfying in its own way. It gives you that familiar buffalo-style flavor with a lighter, dairy free twist.

Serve it hot from the oven with celery sticks, carrot sticks, chips, crackers or any other favorite dippers, and it will disappear quickly.

It is a great appetizer for game day, potlucks, family gatherings or anytime you want a comforting snack with a little heat.

How To Make Dairy Free Buffalo Chicken Dip

This dairy free buffalo chicken dip comes together with simple steps and everyday ingredients. Once your cashews are soaked and your chicken is cooked and shredded, the rest of the recipe is quick.

Blend the cashew sauce. Add the soaked cashews, water, lemon juice, apple cider vinegar, dijon mustard, garlic, onion powder, dried parsley, salt and nutritional yeast to a blender. Blend until the mixture is completely smooth, thick and creamy.

Combine the dip ingredients. Transfer the cashew mixture to a large bowl. Add the cooked shredded chicken, hot sauce and sliced green onions. Stir well until everything is evenly coated and combined.

Spread into a baking dish. Spoon the buffalo chicken mixture into a lightly greased 8×8 inch baking dish. Use a spatula to spread it into an even layer so it heats consistently.

Bake until warm. Place the dish in the oven and bake until the dip is heated through and slightly bubbly around the edges. Finish with extra green onions for freshness and color.

Serve the dip warm with crunchy vegetables, chips or crackers. The creamy texture, tangy hot sauce and tender chicken make it an easy appetizer to love.

Tips & Tricks

For the creamiest texture, soak the raw cashews overnight. If you forget, place the cashews in a heatproof bowl, cover them with boiling water and let them soak for 30 minutes to 1 hour before blending.
A high-speed blender works best for the cashew sauce because it creates a very smooth consistency. A regular blender can be used, but it may take longer and the finished sauce may be slightly less silky.
Adjust the hot sauce to match your preferred spice level. Use about ¼ cup for a milder dip, ⅓ cup for balanced heat or up to ½ cup if you want a stronger buffalo kick.
About 1 pound of chicken breast, or slightly more, should give you the 3 cups of cooked shredded chicken needed for the recipe.
The total recipe time does not include the time needed to cook and shred the chicken, so plan ahead if you are starting with raw chicken.

How To Store

Fridge: Let the dairy free buffalo chicken dip cool completely. Transfer it to an airtight container and refrigerate for up to about 4 days.

You can enjoy leftovers cold, or reheat them gently in the microwave or oven until warmed through. If reheating in the oven, cover the dish as needed to prevent the top from drying out.

Additional Dairy Free Appetizers You Might Enjoy:

Dairy Free Spinach Artichoke Dip
Dairy Free Taco Dip
Sweet Potato Hummus
Dairy Free French Onion Dip
Restaurant-Style Hummus
Dairy Free Deviled Eggs (No Mayo)
Dairy Free Nachos

Did you make this recipe? Rate and review it below. Your feedback is always appreciated.

Dairy Free Buffalo Chicken Dip

Yield:
about 8 servings

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

This dairy free buffalo chicken dip is creamy, spicy and full of bold flavor. It is made without cheese, milk, eggs or mayo, and it is a great appetizer for parties, game day or simple snacking.

Ingredients

For the dip:

1 cup raw cashews, soaked overnight*
½ cup water
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon dijon mustard
1 clove garlic
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon fine sea salt
2 tablespoons nutritional yeast
3 cups cooked shredded chicken breast
⅓ cup hot sauce, or to taste**
1 cup thinly sliced green onion, plus extra for garnish

Serving ideas:

celery sticks
carrot sticks
chips / crackers

Instructions

Preheat the oven to 350ºF. Lightly grease an 8×8 inch baking dish with nonstick spray and set it aside.
Drain and rinse the soaked cashews. Add them to a high-speed blender with the water, lemon juice, apple cider vinegar, dijon mustard, garlic, onion powder, dried parsley, salt and nutritional yeast.
Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides if needed. This usually takes about 1 to 2 minutes.
Transfer the cashew mixture to a large bowl. Add the shredded chicken, hot sauce and green onion. Stir until well combined, then taste and adjust the seasoning if desired.
Spread the mixture evenly in the prepared baking dish.
Bake for about 20 minutes, or until warmed through. Garnish with extra green onions and serve with celery sticks, carrot sticks, chips or crackers.

Notes

*To soak the cashews, place them in a small bowl and cover with water. Let them soak at room temperature for at least 8 hours or overnight. For a quicker option, cover them with boiling water and let them sit for 30 minutes to 1 hour.

**Use your favorite hot sauce and adjust the amount to taste. Check ingredient labels as needed to make sure the hot sauce works for your dietary needs.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 197Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 367mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 22g

Nutrition data is an estimate provided by an online calculator and is for informational purposes only. It should not replace advice from a qualified medical professional.