Vegan Buffalo Chicken Dip

This Vegan Buffalo Chicken Dip is the best healthy twist on this American classic. It's equally rich, spicy, hearty, and cheesy - everything you'd want in a delicious game day dip. Gluten-free, Nut-free.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 109kcal

Author Caitlin Shoemaker

Ingredients

2 20 ounce cans jackfruit in brine about 3 cups shredded
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*
1/3 cup nutritional yeast
2 tablespoons tahini optional, helps with cheesy flavor
sliced green onions optional, for serving

US Customary - Metric

Instructions

Prep: Preheat the oven to 375F. Grease a 2 quart baking dish and set aside.
Prep the Jackfruit: Drain the jackfruit and rinse well. Use a knife to cut out the hard “core” of the jackfruit pieces and remove any seed pods. Shred the remaining jackfruit pieces and set aside (see recipe video for more detail).
Aromatics: Warm the oil in a sauté pan over medium heat. Add the onion and sauté for 3 minutes, until translucent. Add the garlic, parsley, dill, and black pepper to taste. Sauté for 1 to 2 minutes, or until the garlic is fragrant.
Blend the Sauce: Transfer the cooked onion mixture to a blender and add in the cream cheese, tofu, hot sauce, nutritional yeast, and tahini. Blend for 45 to 60 seconds, until a thick and smooth sauce forms.
Assemble: Spread the jackfruit across the bottom of the baking dish and pour the sauce on top. Use a spatula to mix everything together well, then smooth out the top of the dip.
Bake: Bake in the top rack of the oven for 25 to 30 minutes. If you’d like, you can broil the dip for 3 to 5 minutes for a crispier top!
Serve: Let the dip cool for 10 minutes before serving, which will allow it to thicken and set. Top with green onions and serve warm. Store leftovers in the refrigerator for up to 5 days.

Notes

I used Frank’s hot sauce for this recipe. Frank’s wing sauce has also been confirmed to be vegan (the “natural butter flavor” is dairy-free).
Make sure to use jackfruit in brine, not syrup!

Nutrition