Spicy & Delicious Buffalo Jackfruit Dip

Move over buffalo chicken dip! Buffalo jackfruit dip is a vegan alternative that will have all of your omnivore friends fooled. I bring this dip to every holiday, potluck, party.. any occasion really. I'm sure to always have ingredients for buffalo jackfruit dip in the apartment, should the urge come over me that I need to have it! It's absolutely crave worthy and pretty easy to whip up on a whim. Recently, I've starting making this as a Sunday treat because my boyfriend and I love it so much.

What is Jackfruit?

This may be your first time hearing of jackfruit. It's my favorite food to use as a meat substitute. Jackfruit has a meaty texture and mild taste that easily picks up the flavors of the sauces and seasonings applied to it. Jackfruit contains Vitamin A, Vitamin C, Magnesium and Potassium among other nutrients. It's a great source of antioxidants and fiber. Much better than chicken, if you ask me!

What Should I Eat it With?

When I bring buffalo jackfruit dip to events, I also bring an assortment of options for dipping. Celery is an obvious first choice to cut the spice. Red bell peppers are also a nice compliment and add a sweetness to each bite. Trader Joes Organic Corn Chips are definitely the fan favorite. They are literally CRACK (they taste just like Fritos) but have all natural and organic ingredients. Regardless of the dipping options, buffalo jackfruit dip is always a huge hit.

More recently, I've been making a batch on Sundays and eating the leftovers for a few days after. I've been enjoying buffalo jackfruit dip on a bed of cooked kale or with sautéed broccoli. It's a healthy way to inject some comfort food into your average day!

Buffalo Jackfruit Dip

Buffalo sauce loving vegans rejoice!! This delicious plant-based dip will even have your omnivore friends fooled. This is perfect for parties, potlucks, or any time you're craving it! Adapted from Summer & Spice recipe, see originalhere.

• 14 or 20 oz can of jackfruit

• 4-6 celery stalks (chopped)

• ¼ cup white onion (chopped)

Sauce

• ¾ cup Frank’s Red Hot Original Cayenne Pepper Sauce*

• 2 cup raw, unsalted cashews

• 1 cup unsweetened plain nut milk

• ½ cup water

• 2 tablespoons lemon juice

• 2 tablespoons nutritional yeast

• 1 tablespoon garlic powder

• 2 teaspoons dried dill

• 1 teaspoon dried parsley

• ½ teaspoon salt and pepper (each)

1. Preheat oven to 400 degrees and soak cashews in boiled water to soften (let soak for at least 10 mins). While the oven preheats and the cashews soak, prepare your other ingredients.

2. Chop the celery sticks and white onion into small chunks.

3. Drain the jackfruit and use your hands, pull the jackfruit apart into shreds into a large bowl (see photo).

4. Add all the sauce ingredients into a blender. Blend until smooth.

5. Add your sauce to the large bowl with celery, onion and shredded jackfruit and stir to combine (see pictures).

6. Pour all combined ingredients into an oven-safe baking dish. Cook for 30-35 minutes** until top of dip is solid and slightly browned (see pictures).

7. Enjoy!

*For a spicier dip, use a full cup of hot sauce.

**The deeper your dish, the longer it will take to cook, cooking times may vary. I use a 7” x 11” 2 Quart Pyrex and cook for 35 minutes.