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Vegan Buffalo Chickpea Dip

Dive into this creamy Vegan Buffalo Chickpea Dip that's perfect for game day or any gathering. With a spicy kick and a smooth texture, it's a guaranteed crowd-pleaser!

Tasty Team
95% would make again
Vegan Buffalo Chickpea Dip

Inspired by


for 8 servings

  • 15 oz cannellini bean (425 g), 1 can, drained and rinsed
  • 1 cup raw cashew (130 g)
  • ¾ cup hot sauce (180 mL)
  • ½ cup non-dairy milk (120 mL)
  • ½ lemon, juiced
  • 1 tablespoon nutritional yeast
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 1 cup shredded vegan cheddar cheese (100 g)
  • fresh scallion, for garnish
  • fresh parsley, for garnish

Nutrition Info

  • Calories 287
  • Fat 13g
  • Carbs 30g
  • Fiber 8g
  • Sugar 3g
  • Protein 10g

Estimated values based on one serving size.


  1. Preheat oven to 375°F (190°C).
  2. In a food processor, add cashews and beans. Process until smooth.
  3. Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
  4. Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
  5. Cover with foil and bake for 30 minutes.
  6. Garnish with scallions or parsley, if desired.
  7. Serve with pita chips or crackers.
  8. Enjoy!
  9. Love this recipe? Download the Tasty app to save it and discover others like it.
Vegan Buffalo Chickpea Dip

Inspired by