Jackfruit Buffalo Dip
This creamy and spicy jackfruit buffalo dip is the perfect vegan appetizer for any event! It's super easy to make, and uses only whole foods plant based ingredients. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!
Equipment
Ingredients
For The Jackfruit Buffalo Dip:
- 2 ½ cups young jackfruit 2 cans will work perfectly
- 8 oz vegan cream cheese Kite Hill is the best WFPB option!
For The Oil-Free Buffalo Sauce:
- 6 oz plant based hot sauce of choice
- ¼ cup raw cashew butter
- 1 tsp miso paste
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 2 teaspoon smoked paprika
Toppings/Extras:
- 1 green onion
- 2 cucumbers
- 1 stalk celery
- 5 carrots
Instructions
- Begin by preheating your oven to 425.
- While the oven is preheating, strain and rinse the jackfruit. Next, pull it apart with your hands until it resembles shredded chicken.
- In the oven safe bowl combine the cashew butter, hot sauce, miso paste, garlic powder, onion powder, and smoked paprika together. Mix until smooth.
- Add the jackfruit to the bowl and mix until covered evenly. Add dollops of the cream cheese randomly around the bowl and mix in. I like to leave a couple chunks of cream cheese around the bowl.
- Place in the oven and bake for 30 minutes.
- While the dip is cooking, prepare your vegetables for dipping.
- After 30 minutes, remove the dip from the oven, allow to cool slightly, and top with green onions. Serve and enjoy!
Tried this recipe?Let us know how it was!