This Vegan Buffalo Chicken Dip takes everything you love about the classic buffalo dip and gives it a delicious plant-based twist with shredded jackfruit and 100% vegan ingredients! Whether you’re serving it at a game day gathering, a party, or just for a tasty treat, it’s sure to be the star of the show and a crowd-pleaser every time.
Recipe By: Jackfruitful Kitchen
Ingredients:
- 2 15oz cans Native Forest young green jackfruit
- 8 green onions chopped, whites and greens separated
- 1 tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp dried dill
- salt and pepper to taste
- 8 oz dairy-free cream cheese
- ½ cup dairy-free plain yogurt
- ¾ cup buffalo hot sauce plus more for topping
- 3 tbsp tahini
- ⅓ cup nutritional yeast
To Serve:
- carrots
- celery
- tortilla chips
Instructions
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Preheat oven to 375.
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Start by draining your jackfruit and rinsing well. Wrap it in a clean dish towel and squeeze out all of the excess moisture. Use your hands to pull apart and shred the jackfruit, and roughly chop into small pieces. Add to a bowl and combine with the whites of the green onions and the remaining ingredients. Season to taste with salt and pepper.
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Transfer the mixture to a medium baking dish and bake for 25 minutes until bubbly. Remove from the oven, top with additional yogurt and buffalo sauce if desired, and sprinkle with the remaining green onions.
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Serve hot, or cold, with carrot sticks, celery sticks, chips and pita bread for dipping.
