Vegan Buffalo Ranch Pasta (One Pot!)

GFGluten FreeNFNut FreeVVegan

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This Vegan Buffalo Ranch Pasta is life-changing! Tangy buffalo drenched noodles and a homemade ranch seasoning that will transform a classic appetizer into your new favorite meal! 

If you’re looking for a dish that everyone will love, look no further than this Vegan Buffalo Ranch Pasta! Everybody’s favorite appetizer, but transformed into a creamy, tangy pasta dish that’s one for the book. Tender noodles get drenched in a spicy buffalo ranch sauce, then topped with crispy vegan chicken. Plus you only need one pot and 25 minutes to make it!

bowl of buffalo ranch pasta topped with fresh parsley with a gold fork


If you know me, you know how much I love turning my favorite appetizers and dips into main course meals…so it was only a matter of time before this Vegan Buffalo Ranch Pasta was born 😉  Creamy, tangy buffalo sauce gets mixed with hearty noodles and, rather than ranch dressing, a zesty homemade ranch seasoning for a flavor combination that cannot be beat!

Ingredients for buffalo ranch pasta in small bowls on marble background

You can easily make this recipe gluten-free by using any gluten-free pasta of your choosing. I chose to sauté some leftover chicken in the pan first (mine was cajun seasoned) for an extra boost of protein, but that is optional if you want to leave it out or swap it for something else! Check the cooking tips below for alternatives to vegan chicken.

Cashew Butter vs. Cream Cheese: the recipe states that you can use either cashew butter or vegan cream cheese to make the creamy buffalo sauce at the end of cooking. Cashew butter will make more of a thick, alfredo-style sauce, while the vegan cream cheese will melt and make the sauce thin and glossy. I personally prefer the texture from the cashew butter, but everyone is different and the vegan cream cheese is a great nut-free option too 🙂


The magic of one pot pasta never ceases to amaze me – plus it’s one less dish I have to clean later. Cooking the pasta in the spicy buffalo sauce gives it even more delicious flavor, and once it’s fully cooked your left with firm noodles and a creamy sauce – no soggy messes to be seen here!

side by side photos of the pasta before boiling in water next to the fully cooked dish

  1. Melt butter and sauté the vegan chicken until lightly browned, then set aside.
  2. In a pot, sauté the garlic, then add the nutritional yeast, parsley, dill, and onion powder, and toast lightly. Add the dry pasta to the pot and pour in water and buffalo sauce. Boil.
  3. Cook the noodles until tender, then add a cornstarch slurry and let the sauce thicken. Stir in vegan cream cheese or cashew butter, then add the cooked chicken. 
  4. Season with salt & pepper and fresh herbs, if desired. Enjoy!

This Vegan Buffalo Chicken Pasta recipe is perfect for weekend dinners, game days, or backyard get-togethers with friends. It’s definitely one of those dishes that everyone at the party will want to try! I mean, who doesn’t love the sound of buffalo chicken pasta?! 

Top yours with fresh herbs like parsley, dill, or green onions and maybe a touch of vegan mozzarella cheese. Serve it with a side of carrots and celery with ranch or blue cheese dressing for the ultimate buffalo experience! This dish is best served fresh, but you can store any leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or dairy-free milk 🙂

bowl of buffalo ranch pasta topped with fresh parsley with a gold fork


  • Pasta Shape: Let your pasta-loving heart run wild! Any short pasta shape will do here 🙂 Rotini, fusilli, farfalle, elbows, or penne pasta would all be great shapes! 
  • Add extra veggies! This recipe is perfect for building off of; add any of your favorite vegetables to this like spinach, peas, or broccoli.
  • Vegan Chicken Replacements: I went with one of my favorite brands of vegan chicken for this recipe, but feel free to replace it with any other protein substitute you’re craving! Try it with my super easy crispy tofu or baked tempeh, or keep it simple & delicious by just using chickpeas instead!

buffalo ranch pasta in saute pan with spoon scooping out some pasta

If you’re looking for more appetizer-inspired recipes, you’ll also love this Vegan Spinach & Artichoke Casserole, this Jalapeño Popper Pasta Bake, and this Buffalo Cauliflower Pasta Salad!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


One Pot Vegan Buffalo Ranch Pasta

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4.8 from 11 reviews

This Vegan Buffalo Ranch Pasta is life-changing! Tangy buffalo drenched noodles and a homemade ranch seasoning that will transform a classic appetizer into your new favorite meal!

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 2 tablespoons vegan butter or oil, divided
  • 8 ounces vegan “chicken”* (see notes for subs)
  • 3 cloves garlic, minced
  • 1 tablespoon nutritional yeast 
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 8 oz (225 g) pasta* 
  • 3 1/4 (770 ml) cups water
  • 1/4 cup (60 ml) buffalo wing sauce 
  • 2 tablespoons vegan cream cheese or cashew butter
  • 2 teaspoons cornstarch (only if using cream cheese)*
  • Salt, to taste
  • Fresh parsley or dill, for serving (optional)


  1. Cook the Vegan Chicken: melt 1 tablespoon of vegan butter in a large pot or deep sauté pan over medium heat. Add the vegan chicken to the pot and cook according to package directions, until lightly browned. Remove from the pan and set aside.
  2. Aromatics: Melt the remaining butter in a large pot over medium heat. Add the garlic, and sauté for 1 to 2 minutes, until fragrant. Add the nutritional yeast, parsley, dill, and onion powder and toast for an additional 30 to 60 seconds. 
  3. Add the Pasta: Place the dry pasta in the pot and pour in the water and buffalo sauce. Bring everything to a boil over high heat.
  4. Simmer: reduce the heat to medium and cook until the noodles are tender, stirring occasionally to prevent the noodles from sticking. Cook time will vary based on the pasta, but it will most likely be the longer end of the estimated cook time on the package.
  5. Final Touches: If you are using the cornstarch, dissolve it in a small amount of water, then add it to the pot and simmer until the sauce has thickened some. Turn the heat to low and stir in the vegan cream cheese or cashew butter until evenly incorporated. Return the vegan chicken to the pot and stir, then season with salt to taste or additional hot sauce if necessary.
  6. Serve: serve warm topped with fresh herbs, or as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days and can be reheated on the stovetop or in the microwave.


  • Vegan “Chicken”: I used Daring Food Chicken but you can replace it with the same amount of your favorite meat alternative as well – just cook according to the package instructions. You can also replace the chicken with 1 can of drained chickpeas (add them with the spices in step 2) or make my Crispy Tofu and mix that in in the end! You can also make the pasta without a vegan protein; if so, start the recipe at step 2 and use only 1 tablespoon of butter or oil.
  • Gluten-Free: use a gluten-free vegan chicken and a shorter gluten-free pasta shape! Corn and brown rice-based varieties tend to break less.
  • Oil-Free: sauté the garlic and spices in water instead of oil and use cashew butter in place of vegan cream cheese

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I just made this and it was SO good!!! Next time I make this I will follow the recipe and only do 1/4 cup of buffalo because I swear I added more than a 1/2 cup BUT it was still SO GOOD!! I’m just a buffalo fanatic but over a 1/2 cup was spicy spicy for me.. sometimes I struggle to follow a recipes measurements because I get a bit silly in the kitchen. I used what I had on hand (banza elbow noodles) and I’m so shocked how flavorful this meal is. Next time I’ll also add a drizzle of vegan ranch when serving!

  2. Really great recipe! I ended up using a little less water than instructed (maybe about 1/3 – 1/2 cup less) but other than that, this recipe was easy to follow and super delicious.

  3. Another home run Caitlin! My (non-vegan) bf and I have already made this twice and are about to make it for the third time tonight…truly such an awesome recipe!

  4. *Chef’s kiss* This was SO GOOD! There wasn’t any of the original flavor of the Daring chicken at my grocery store, so I grabbed the Lemon and Herb flavor and it was still great.

  5. Overall the recipe was nice and filing. I wish I added some more buffalo sauce to really get that flavor.

  6. A new favourite! I use chickpeas but would love to try with vegan chicken! I add baby spinach and grated carrot at the end with the cornstarch to increase the veggies. Love that your recipes are so simple, delicious and adaptable!

  7. So good!! I made this with chickpeas and used tahini since that’s what I had on hand and this was fantastic! I can’t believe how fast and easy it was. Will definitely be making this again.

  8. Hi Caitlin,
    This is one of the best recipes ever (though all of your recipes are top notch)! The only change I made was to use soy curls for the “chicken”, since that was what I had on hand. Thank you so much for sharing!

  9. You had me at dips as meals.
    What a lovely and creative recipe.
    Made it oil free and with Daring (which is really an amazing product)
    Tossed in some green beans whose days were numbered and it turned out really well.
    (used chickpea pasta)

    The buffalo sauce, Primal Kitchen no Dairy, was a bit blah, IMHO.
    Which one do you use?

    Will be making this again for sure with a new buffalo sauce.

    Thank you for sharing!