Vegan Buffalo Chicken Dip
Tastes just like the real thing, but completely vegan! You're going to love this plant-based buffalo chicken dip!
Servings 8 people
- 2 tbsp olive oil
- 1/2 onion chopped
- 4 garlic cloves minced
- 1 20 oz can jackfruit in brine or water
- 1/2 cup hot sauce Frank's is recommended
- 1/2 cup vegan ranch dressing
- 1/2 cup plant-based yogurt unsweetened, like Kite Hill
- 1/2 cup raw, unsalted cashews soaked in hot water for 30 minutes if not using a high-powered blender
- 1/4 cup nutritional yeast
- 1 tbsp apple cider vinegar
Preheat your oven to 375 degrees fahrenheit.
In a pan over medium heat, add the chopped onion, garlic, and olive oil and saute for ten minutes. Put the onions and garlic into the blender.
Add your soaked cashews (if you're using a high-powered blender, you don't need to soak your cashews), hot sauce, ranch dressing, yogurt, nutritional yeast, and apple cider vinegar to your blender and blend on high for two minutes until the mixture is completely smooth.
Drain and rinse your jackfruit and then use your fingers to shred it. There isn't any part of the jackfruit that you need to discard, all of it will shred. Add the shredded jackfruit to your blender and pulse once or twice until just combined.
Pour the mixture into a greasted or parchment-lined 8x8 baking dish. Bake for 25 minutes or until hot, thick, and bubbly.
*I recommend serving this dip with firm crackers or vegetables.
*If you're making a vegan pizza, this dip can be spread right on the pizza dough and baked.
*Leftovers can be stored in an airtight container in the fridge for up to one week.
Calories: 43kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 1mg