Vegan Buffalo Chicken Dip
A creamy, spicy plant-based take on buffalo chicken dip made with shredded jackfruit, tofu, and vegan cream cheese.
Servings: 10 people
Ingredients
- 2 20 oz cans young jackfruit in brine about 3 cups shredded; drained and rinsed
- 1 teaspoon olive oil
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried dill
- black pepper to taste
- 8 ounces vegan cream cheese
- 8 ounces silken tofu
- 3/4 cup buffalo hot sauce see note about brand
- 1/3 cup nutritional yeast
- 2 tablespoons tahini optional, helps with cheesy flavor
- green onions sliced, optional for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease a 2‑quart baking dish and set aside.
- Prepare the jackfruit: drain and rinse the jackfruit well, remove any hard core pieces and seeds, then shred the flesh into bite‑sized strips; set aside.
- Heat 1 teaspoon olive oil in a sauté pan over medium heat. Add the diced onion and cook about 3 minutes until translucent.
- Add the minced garlic, dried parsley, dried dill, and black pepper to taste; sauté 1–2 minutes until fragrant. Remove from heat.
- Transfer the cooked onion mixture to a blender and add the vegan cream cheese, silken tofu, buffalo hot sauce, nutritional yeast, and tahini (if using). Blend 45–60 seconds until thick and smooth.
- Assemble the dip: spread the shredded jackfruit in the prepared baking dish, pour the blended sauce over it, and stir with a spatula until evenly combined and the top is smooth.
- Bake on the top rack for 25–30 minutes until heated through. For a crisper top, broil 3–5 minutes while watching closely.
- Let the dip cool for about 10 minutes to thicken, garnish with sliced green onions if desired, and serve warm.
Equipment
- 2-quart baking dish
- Sauté Pan
- Blender
- Knife
- Cutting Board
- Spatula
Notes
- Frank’s hot sauce is a good vegan option.
- Use jackfruit packed in brine, not syrup.
- Remove jackfruit cores and seeds before shredding.