Ingredients
Scale
- 3 cups raw cashews
- 2-3 cups hot water (enough to cover the cashews)
- 1 cup unsweetened almond milk (plus more if necessary)
- 3/4 cup buffalo sauce
- 1/3 cup light mayo
- 1/3 cup dairy-free ranch dressing
- 3 tablespoons nutritional yeast
- 3-5 teaspoons vinegar (or lemon juice)
- 1 1/2 teaspoons garlic powder
- 2 cups cooked shredded/chopped chicken
- More ranch dressing (optional, for serving)
- Chopped green onions (optional, for serving)
Instructions
- Soak the cashews in hot water for 30 minutes to achieve a creamy consistency.
- Preheat your oven to 350°F and grease a baking dish or oven-safe skillet.
- Drain the soaked cashews and blend with almond milk, buffalo sauce, light mayo, dairy-free ranch, nutritional yeast, vinegar or lemon juice, and garlic powder until smooth.
- Taste and adjust seasoning to your preference.
- Fold the blended cashew mixture with the cooked shredded chicken until well combined.
- Spread the dip in the prepared baking dish and bake for 20 minutes, or until heated through.
- Optionally, swirl in more ranch dressing and sprinkle with chopped green onions before serving.
- Serve immediately with veggie sticks and chips.
Notes
Make ahead: Prepare the dip and store in the fridge for up to 2 days before baking for convenience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg