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Vegan Buffalo Chicken Dip

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Vegan Buffalo Chicken Dip Recipe
When we are invited to a party, I always offer to bring a dish or four! Of course, it is so Paul and I can eat, and I don't have to eat before we go. As a general rule, I try to make something that will fool my non-vegan friends as well. So today, I decided to make vegan buffalo chicken dip. 
 
Even though I tried vegan versions of buffalo chicken dip, I wanted to make one that really tasted like the real deal. For example, some are made with chickpeas, and others are made with alternative meat.
 
Although I thought about using chicken meat alternatives, I decided to use jackfruit instead. 
 
In my opinion, jackfruit needs to be shredded and cooked in order to get the right texture and taste. I'm a little weird about texture, and for that reason, I wanted to make sure I got it just right.

WHAT IS JACKFRUIT EXACTLY?

Unfortunately, jackfruit, the actual fruit, is enormous in size and difficult to tackle a fresh jackfruit in your own kitchen. Instead, jackfruit is now readily available in cans as well as packages in the grocery store. 

For convenience purposes, I strongly suggest buying canned jackfruit in water or brine. In addition, jackfruit comes canned in syrup, which is not ideal for vegan buffalo chicken dip.

Fibrous and dense, jackfruit is the perfect texture to absorb any and all flavors. Jackfruit, although porous, tastes somewhat gummy and bland directly from the can. In fact, the first time I tried it from the can, I was very turned off. 

With that being said, I recommend giving jackfruit a second try. If prepared properly, jackfruit is a fabulous meat substitute.

USING JACKFRUIT FOR VEGAN BUFFALO CHICKEN DIP

Because the jackfruit is bland and a bit gummy, I like to shred it in my food processor. 

can of jackfruit buffalo chicken dip

shreddded jackfruit

Next, I saute the jackfruit with diced onions, until the jackfruit is brown and cooked through. Once the jackfruit is cooked through, it makes the perfect meat substitute for the chicken in my vegan buffalo chicken dip. 

vegan buffalo chicken dip ingredients

VEGAN BUFFALO CHICKEN DIP INGREDIENTS

vegan buffalo chicken dip ingredients

Traditional buffalo chicken dip, for example, is a combination of cream cheese, ranch, buffalo sauce, cheese, and chicken.

Vegan buffalo chicken dip, on the other hand, is much healthier and made with a combination of my vegan ranch dressing from my Skinny Buffalo Cauliflower Salad, with a couple more ingredients. 

As a result, the ranch component is simple to make with a high-speed blender and your favorite vegan buffalo sauce. My personal Favorite is Nobel Medium Buffalo Dipping Sauce. 

Even though you would assume buffalo sauce is vegan, a lot of sauces have butter and other non-vegan ingredients. So, make sure you check the bottle. 

MAKE VEGAN BUFFALO CHICKEN DIP AHEAD OF TIME AND BAKE WHEN YOU NEED IT!

Vegan Buffalo Chicken Dip Recipe

 

Another bonus about this dip is you can make it and refrigerate it until you are ready to bake it. Since I am always in a hurry, especially when having guests, it's always better to make it ahead of time. 

Furthermore, make sure to use an oven-proof bowl.  However, If you choose to bake the vegan buffalo chicken dip in a different container, just transfer it to a dip bowl when you are ready to serve. 

Because I used my oven-safe bowls, I placed a plate underneath so I could add my vegetables and pita chips I served on the side. 

Actually, I contemplated keeping the dip warm using a small crockpot, but as I suspected, the dip was gone in seconds. 

Vegan Buffalo Chicken Dip Recipe

As my husband said, after his fifth bite, "Put this one in the keeper box." So, here it is in to share with you. 

If you enjoy party recipes for both vegan and non-vegan friends, check out these fun party dips.

Vegan Buffalo Chicken Dip Recipe
Yield: 12 servings

Vegan Buffalo Chicken Dip

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Vegan Buffalo Chicken Dip is a combination of my vegan ranch, shredded sauteed jackfruit, and my favorite buffalo sauce. This spicy dip is perfect with veggies or homemade pita chips.

Ingredients

  • 1 1/2 cup cashews, soaked overnight, rinsed and drained
  • 3/4 cup unsweetened, unflavored almond milk or plant-milk of choice
  • 2 Tablespoons apple cider vinegar
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/4 cup fresh dill (chop separate; do not add to blender)
  • 3 Tablespoons fresh parsley (hope separate; do not add to blender)

Other Vegan Buffalo Chicken Dip Ingredients

Garnish

  • Celery, cut into bite sized strips
  • Carrot chips
  • Baked Pita Chips

Instructions

JACKFRUIT

  1. Rinse and drain the jackfruit (don't worry about the seeds if you see any; they are edible and can be added to this particular recipe)
  2. Place all jackfruit into the large cup of your food processor (if you do not have a food processor, you can shred with a fork)
  3. Pulse on low until all the jackfruit is shredded
  4. In a large skillet over medium-low heat, saute the onions and garlic until translucent
  5. Use a little vegetable broth if needed to prevent sticking.
  6. Now, add the shredded jackfruit, sauteeing until a golden brown.
  7. Again, you may need to use some vegetable broth or water to prevent sticking.
  8. Removed from heat.

CASHEW RANCH

  1. Rinse and drain cashews
  2. Place all ingredients EXCEPT the dill and parsley, in a high-speed blender
  3. Blend on high until smooth
  4. Add parsley and dill
  5. Set aside

BAKING THE VEGAN BUFFALO CHICKEN DIP

  1. Pre-heat oven to 350 degrees
  2. In a bowl, combine jackfruit, onions, garlic, cashew ranch, and 1/2 cup vegan buffalo sauce.
  3. Then, stir all ingredients together.
  4. Pour the vegan buffalo chicken dip into an ovenproof bowl.
  5. Bake for 45 minutes

SERVE

  1. Serve hot with your favorite vegetables, tortilla chips, or baked pita chips.
  2. Drizzle reserve buffalo sauce on top after baking.

Notes

  • Vegan buffalo chicken dip can be made up to 2 days before and baked when ready to serve.
  • Just make and cover until ready to bake
  • Vegan buffalo chicken dip will last in the refrigerator for 5 days and can be reheated.

Recommended Products

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Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 203Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 2mgSodium 410mgCarbohydrates 24gFiber 2gSugar 6gProtein 5g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: American / Category: Small Bites

Reader Interactions

Comments

  1. Linda McClintock

    Hi Kathy.. I'm excited to have found you.. I've been vegan for 12 years.. And am finally attempting oil free.. So far its been difficult as my meals have been sort of lacking in delishisness.. (Is there such a word?).. I'm sticking with your recipes but finding your website difficult to navigate... Its just me.. I'm old.. Lol... Wish you had a Chanel on youtube...
    How to I find all of your recipes in one place?.. Sorry for being a pain.. Linda x

    Reply

    • Kathy Carmichael

      Hi Linda,
      If you are using a computer, there is are buttons for entrees, etc. If you want to find a particular food like "tofu," for example, type tofu into the search bar with the magnifying glass. All the recipes are arranged by grouping, such as soups, salads, etc. I hope this helps!

      Reply

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