Vegan Buffalo Chicken Dip

5 from 1 vote

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.

Prep Time15

Cook Time45

Total Time1

Course: Small Bites

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 157kcal

Author: Kathy Carmichael

Ingredients

1 ½ cup cashews soaked overnight, rinsed and drained
¾ 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
¼ 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

20 ounces jackfruit in water or brine rinsed, drained, and shredded
3 cloves garlic minced
1 yellow onion diced small
½ 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

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)
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)
Pulse on low until all the jackfruit is shredded
In a large skillet over medium-low heat, saute the onions and garlic until translucent
Use a little vegetable broth if needed to prevent sticking.
Now, add the shredded jackfruit, sauteeing until a golden brown.
Again, you may need to use some vegetable broth or water to prevent sticking.
Removed from heat.

CASHEW RANCH

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

BAKING THE VEGAN BUFFALO CHICKEN DIP

Pre-heat oven to 350 degrees
In a bowl, combine jackfruit, onions, garlic, cashew ranch, and ½ cup vegan buffalo sauce.
Then, stir all ingredients together.
Pour the vegan buffalo chicken dip into an ovenproof bowl.
Bake for 45 minutes

SERVE

Serve hot with your favorite vegetables, tortilla chips, or baked pita chips.
Drizzle reserved 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.

Nutrition