Vegan Buffalo Chicken Dip
Vegan Buffalo Chicken Dip is a twist on a classic game-day favorite. Made with jackfruit, vegan cream cheese, and buffalo hot sauce, this oh-so-creamy dip is sure to satisfy all your cravings, while also impressing your guests.
Ingredients
- 2, 15 oz cans jackfruit well drained
- 8 oz vegan cream cheese
- 8 oz silken tofu
- 2/3 cup buffalo hot sauce
- ¼ cup nutritional yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- Juice of a lemon
- Salt to taste
Instructions
- Gather your ingredients and preheat the oven to 400°F/205°C. Then, shred the jackfruit and place it in the bottom of a baking dish.
- Add all remaining ingredients to the bowl of a food processor and blitz until smooth. Pour over the jackfruit in a smooth even layer.
- Bake for 25-30 minutes until a crust has formed on the top.
Notes
Drain and Rinse the Jackfruit: Drain and rinse the canned jackfruit before using. Remove any seeds and core, and then shred the jackfruit into smaller, bite-sized pieces using a fork or your hands.
Buffalo Hot Sauce Selection: Pick your favorite buffalo hot sauce or opt for a milder or spicier version depending on your heat preference.
Serving Tips: Serve this dip alongside crispy tortilla chips, crunchy vegetables, or warm bread slices. This dip is perfect for game nights, potlucks, or any occasion that calls for a crowd-pleasing appetizer.
Storage Tips: The dip can be stored covered in plastic wrap in the refrigerator for up to 3 days.