Vegan Buffalo Chicken Dip
This Vegan Buffalo Chicken Dip recipe is everything you love about classic buffalo dip but made with 100% vegan ingredients and shredded jackfruit! Whether you’re serving it for game day, a party, or just because, it’s guaranteed to be a hit!
Servings 12 servings
Calories 159kcal
Equipment
- Oven
Ingredients
- 30 oz (2 cans) Native Forest young green jackfruit
- 8 green onions chopped, whites and greens separated
- 1 tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp dried dill
- salt and pepper to taste
- 8 oz dairy-free cream cheese
- ½ cup dairy-free plain yogurt
- ¾ cup buffalo hot sauce plus more for topping
- 3 tbsp tahini
- ⅓ cup nutritional yeast
To Serve
- carrots
- celery
- tortilla chips or pita
Instructions
- Preheat oven to 375.
- Start by draining your jackfruit and rinsing well. Wrap it in a clean dish towel and squeeze out all of the excess moisture. Use your hands to pull apart and shred the jackfruit, and roughly chop into small pieces. Add to a bowl and combine with the whites of the green onions and the remaining ingredients. Season to taste with salt and pepper.
- Transfer the mixture to a medium baking dish and bake for 25 minutes until bubbly. Remove from the oven, top with additional yogurt and buffalo sauce if desired, and sprinkle with the remaining green onions.
- Serve hot, or cold, with carrot sticks, celery sticks, chips and pita bread for dipping.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 471mg | Potassium: 136mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
