Jackfruit Buffalo Dip
Fun twist on Buffalo Chicken Dip by making it vegan and deliciously worthy of the table on the big game day.
Ingredients
- 1 cup (240 ml) vegetable stock
- ¾ cup (180 ml) hot sauce
- 3 cups (415 g) roasted cashews
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 Tablespoons (15 g) nutritional yeast
- 1 package (255 g) shredded, prepared jackfruit
- 1 cup (85 g) vegan cheese, shredded
Directions
- Preheat oven to 400°F (205°C). Spray a 2 quart oven safe baking dish with non-stick spray and set aside.
- Place vegetable stock, hot sauce, roasted cashews, garlic, and onion powders, and nutritional yeast into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades.
- Mix the jackfruit and sauce in a medium size bowl then pour mixture into prepared pan and top with cheese. Place in preheated oven and bake for 35–45 minutes.
- Remove from the oven and enjoy with vegetable chips, sliced vegetables, or tortilla chips.
Chef's Notes
- Jackfruit is an excellent plant alternative to shredded meat that maintains the texture and adds a diverse array of vitamins, minerals, and fiber. This can also be made with shredded chicken as a great dairy-free alternative.
Ingredients
- 1 cup (240 ml) vegetable stock
- ¾ cup (180 ml) hot sauce
- 3 cups (415 g) roasted cashews
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 Tablespoons (15 g) nutritional yeast
- 1 package (255 g) shredded, prepared jackfruit
- 1 cup (85 g) vegan cheese, shredded
Directions
- Preheat oven to 400°F (205°C). Spray a 2 quart oven safe baking dish with non-stick spray and set aside.
- Place vegetable stock, hot sauce, roasted cashews, garlic, and onion powders, and nutritional yeast into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades.
- Mix the jackfruit and sauce in a medium size bowl then pour mixture into prepared pan and top with cheese. Place in preheated oven and bake for 35–45 minutes.
- Remove from the oven and enjoy with vegetable chips, sliced vegetables, or tortilla chips.
Chef's Notes
- Jackfruit is an excellent plant alternative to shredded meat that maintains the texture and adds a diverse array of vitamins, minerals, and fiber. This can also be made with shredded chicken as a great dairy-free alternative.
Ingredients
- 1 cup (240 ml) vegetable stock
- ¾ cup (180 ml) hot sauce
- 3 cups (415 g) roasted cashews
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 Tablespoons (15 g) nutritional yeast
- 1 package (255 g) shredded, prepared jackfruit
- 1 cup (85 g) vegan cheese, shredded
Directions
- Preheat oven to 400°F (205°C). Spray a 2 quart oven safe baking dish with non-stick spray and set aside.
- Place vegetable stock, hot sauce, roasted cashews, garlic, and onion powders, and nutritional yeast into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades.
- Mix the jackfruit and sauce in a medium size bowl then pour mixture into prepared pan and top with cheese. Place in preheated oven and bake for 35–45 minutes.
- Remove from the oven and enjoy with vegetable chips, sliced vegetables, or tortilla chips.
Chef's Notes
- Jackfruit is an excellent plant alternative to shredded meat that maintains the texture and adds a diverse array of vitamins, minerals, and fiber. This can also be made with shredded chicken as a great dairy-free alternative.