This easy vegan buffalo chicken dip is creamy, 'cheesy', spicy, and ready in under 30 minutes with just a handful of ingredients, including hidden veggies! A nut-free, dairy-free, vegan buffalo dip, perfect for serving as an appetizer or snack!
Prepare vegan chicken nuggets according to package directions. Remove from heat, but leave the oven on.
Boil the potatoes and carrots until soft, about 10 minutes. Drain water.
Put softened potatoes, carrots, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, buffalo sauce, and ranch in a blender. Blend until completely smooth.
Pour the mixture into a dish that’s about 8 x 6-inches. Shred the vegan chicken nuggets with your fingers or a fork and stir them into the baking dish.
Top with vegan cheese. Place in the oven at 350 degrees F for 10 minutes or until the cheese is fully melted.
Notes
Adjust the heat level: The amount of buffalo sauce you add to the dip will adjust the spiciness.
Check the ingredients list: Not all Buffalo sauce is vegan.