Vegan Buffalo Chicken Dip

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. 

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

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!

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. 

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 Layered Greek Dip
• Vegan 7 Layer Taco Dip
• Vegan Pumpkin “Crack” Dip
• Skinny Cilantro Jalapeno Hummus Salad Dip
• Skinny Mustard Cheese Dip
• Skinny Basil White Bean and Chickpea Dip
• Vegan Low-Fat Edamame Hummus with Roasted Pumpkin Seeds

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.

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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

• 1 20 ounce can jackfruit in water or brine, rinsed, drained, and shredded
• 3 cloves garlic, minced
• 1 yellow onion, diced small
• 1/2 cup vegan buffalo sauce, plus 2 Tablespoons (set aside to add after baking)

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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KFP0918CU Easy Store Food Processor, 9 Cup, Contour Silver
• 
  Native Forest Organic Young Jackfruit 14 Ounce - Pack of 6
• 
  Noble Made by The New Primal, Medium Buffalo Dipping and Wing Sauce, Whole30 and Paleo Approved, 12oz Pack of 2
• 
  Individual French Onion Soup Crock Chili Bowls with Handles and Lids, Ceramic 16 Ounces 4 Pack

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?

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