This creamy, spicy dip gets its body from a blended cashew cream base—soaked cashews, full-fat coconut milk, and a bright hit of lemon juice and apple cider vinegar—so it turns silky and rich without any dairy in sight. Shredded chicken breast soaks up a warmed mixture of hot sauce and melted ghee, plus smoked paprika and dried dill for depth, then bakes until the edges bubble and the top turns lightly golden. Scatter fresh green onion over the top and scoop it up with crisp celery sticks for a satisfying, compliant snack that still delivers all that classic buffalo heat. It's the kind of dish you can bring to game day or a potluck without worrying about hidden ingredients derailing your plan. Simple pantry staples and real, whole-food ingredients make this one an easy, crowd-pleasing addition to a Whole30 kitchen.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
Drain and rinse the soaked cashews, then add them to a high-speed blender or food processor along with the coconut milk, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The mixture should be thick and pourable with no visible cashew pieces.
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