This jackfruit buffalo dip is perfect for your next movie night or party! It’s super easy to make, packed with flavor, incredibly creamy, and so comforting! People will be begging you for the recipe.
I’m so in love with this jackfruit buffalo dip. You can serve it hot or cold, depending on your personal liking. But I think it’s even better fresh out of the oven.
It also makes a great filling for wraps or you can spread it on sandwiches. We even used it to make vegan quesadillas, so stay tuned for that recipe!
What Goes Into This Recipe:
- two cans of young jackfruit
- Frank’s Red Hot Buffalo sauce
- vegan cream cheese
- cashews
- unsweetened almond or soy milk
- nutritional yeast
- onion powder
- garlic powder
- frozen dill
- frozen parsley
- salt and pepper
As always, you can find the full ingredients list and the recipe instructions in a separate printable recipe box at the end of this post.
What’s Jackfruit and How Do You Use It in The Vegan Kitchen?
For those of you who haven’t heard of jackfruit yet: It’s a delicious and healthy meat replacement. It resembles shredded meat and you can use it for vegan versions of pulled pork.
It doesn’t have much taste on its own, so you can season it any way you like. It’s also great for vegan chicken salads, Sloppy Joes, and dips.
Jackfruit is the largest tree-borne fruit in the world and it’s commonly found in South and South East Asia.
Make sure to buy young jackfruit in brine or water, not in syrup. It doesn’t work with any other kind. I usually get it at our local Asian supermarket and it’s really cheap, but if you don’t have an Asian grocery market where you live, you could also order it online.
How To Make This Recipe
The recipe is super easy and ready in just 10 minutes! Just follow these four easy steps:
1. STEP: First rinse the jackfruit and cut off the core. With your fingers or a fork shred the jackfruit.
2. STEP: Place the cashews, the unsweetened soy or almond milk, the nutritional yeast, the garlic and onion powder, and salt and pepper into a highspeed blender. Process until smooth.
3. STEP: Pour the blended cashews sauce into a bowl. Add the vegan cream cheese, the Frank’s Red Hot Buffalo sauce, and the frozen parsley and dill to the cashews sauce.
4. STEP: Add the shredded jackfruit and stir well. Either serve the dip cold or preheat your oven to 350 °F and bake it for 10-15 minutes until it’s heated through.
Recipe Notes:
- You will need a good blender to make the vegan cashew sauce. Otherwise it won’t get as creamy.
- If you don’t have a high speed blender, soaking the cashews over night helps a lot. Otherwise you don’t have to worry about soaking them. I use a Vitamix and I never soak my cashews for vegan cheese sauces.
- Always make sure to buy young jackfruit in brine or water, not in syrup. It doesn’t work with any other kind.
- I like to serve the dip with cucumber, carrot, and celery sticks. It’s also great with tortilla strips or nachos.
More Vegan Dip Recipes You Might Like:
- Roasted Red Pepper Hummus
- Creamy Vegan Dip with Dates
- Peanut Sauce
- Vegan Spinach Artichoke Dip
- Vegan Ranch
- Nacho Cheese Dip
- Sweet Potato Fries Dipping Sauce
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this Jackfruit buffalo dip as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
Are you looking for more recipes using jackfruit? Then check out these 10 amazing jackfruit recipes!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Jackfruit Buffalo Dip
Ingredients
- 1 cup cashews
- 1 cup unsweetened almond or soy milk
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon frozen dill
- 1 teaspoon frozen parsley
- 1/2 cup Frank's Red Hot Buffalo sauce
- 1 cup vegan cream cheese
- 2 cans young green jackfruit in brine or water
Instructions
- First rinse the jackfruit and cut off the core. With your fingers or a fork shred the jackfruit.
- Place the cashews, the unsweetened soy or almond milk, the nutritional yeast, the garlic and onion powder, and salt and pepper into a highspeed blender. Process until smooth.
- Pour the blended cashews sauce into a bowl. Add the vegan cream cheese, the Frank's Red Hot Buffalo sauce, and the frozen parsley and dill to the cashews sauce.
- Add the shredded jackfruit and stir well. Either serve the dip cold or preheat your oven to 350 °F and bake it for 10-15 minutes until it's heated through.
Notes
- You will need a good blender to make the vegan cashew sauce. Otherwise it won’t get as creamy.
- If you don’t have a high speed blender, soaking the cashews over night helps a lot. Otherwise you don’t have to worry about soaking them. I use a vitamix and I never soak my cashews for vegan cheese sauces.
- Always make sure to buy young jackfruit in brine or water, not in syrup. It doesn’t work with any other kind.
- I like to serve the dip with cucumber, carrot, and celery sticks. It's also great with tortilla strips or nachos.
B
I really enjoyed this very much. I am allergic to cashews so I had to use walnuts. I will make this over and over. Thank you! I love finding vegan, corn, and gluten free recipes. Delicious!!
L
I love this recipe. I’m not a fan of nut milk blended with cashews in recipes so I use water instead.
Amy
This dip is SO good! Before going vegan I loved buffalo chicken dip & have been looking for a replacement since then – I made this for a small gathering and brought home an empty bowl (I was the only vegan in attendance and this recipe makes a lot). Everyone raved about it! Thanks for this awesome recipe!