Place the chickpeas, buffalo sauce, vegan cream cheese, vegan sour cream, nutritional yeast and spices in a food processor and pulse until combined.
Transfer to a serving bowl and top with sliced green onions.
Refrigerate for at least two hours or overnight. Serve with a celery and carrot sticks and chips of your choosing.
Notes
Serve at room temperature. The cream cheese can stiffen up the dip and make it hard to scoop. Take this dip out of the fridge 30 minutes before serving. The dip will still be cold but will be dippable.
To prevent double dipping serve with a spoon so people can spread their dip on their vessel of choice!
If you want less heat, cut the hot sauce down to 1 cup instead of 1 ½ cups.