Vegan Buffalo Chicken Dip
User Reviews
5
4 reviews
Excellent
Vegan Buffalo Chicken Dip
Report
You only need 8 ingredients to make this dairy-free, soy-free, gluten-free, vegan dip! It's easy to make and the perfect appetizer for a party.
Share:
Ingredients
- 1 cup cashews soaked overnight or boiled for 15 minutes
- 2 tablespoon lemon juice
- ¼ cup water add more if you need to thin it a bit more
- ¼ teaspoon paprika
- ½ teaspoon sea salt ground
- ⅓ cup nutritional yeast SEE NOTE
- 14 ounce jackfruit not brine, SEE NOTE, young, green, packed in water
- ½ cup buffalo sauce link to our homemade sauce is in the instructions, vegan
- ⅓ cup vegan ranch dressing link to our homemade dressing is in the instructions.
- ¼ cup chive chopped, fresh
Instructions
- Preheat the oven to 425°F (218°C).
- Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tablespoon lemon juice, ¼ cup (more if needewater, ¼ teaspoon paprika, ½ teaspoon sea salt, and ⅓ cup nutritional yeast.
- Blend on a high setting until smooth and creamy. You shouldn’t see any solid pieces of the nuts.
- Rinse the 14 oz of jackfruit and shred with your fingers until it looks like shredded chicken. Toss the hard pieces away.
- In an 8 inch oven safe dish, stir the jackfruit, buffalo sauce, ranch dressing, and cashew cheese until well combined.
- Bake for approximately 18 minutes or until lightly browned on top.
- Serve with chopped veggies, crostini, or tortilla chips.
- Enjoy!
Notes
- RECIPE NOTES
- DO NOT substitute brewer’s yeast or active dry yeast for nutritional yeast. They are not the same things and they will ruin the recipe.
- Use YOUNG GREEN JACKFRUIT packed in WATER. It will be too salty if packed in brine. Ripe jackfruit is too sweet and will ruin the recipe.
- If you added vegan cheese it's probably because it wasn't mixed together enough. Stir it well and put it back in the oven to bake a bit longer.
- Most likely the sauce was too watery. It should be thick, not runny.
- Store it covered in the refrigerator for up to 3 days.
- Since it's a cashew based dip we don't recommend freezing it.
- Cover the dip with foil and heat in a 350F (176C) oven until warmed through.
- NUTRITIONAL DISCLAIMER
Nutrition Information
Show Details
Serving
0.05cup
Calories
153kcal
(8%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Cholesterol
3mg
(1%)
Sodium
578mg
(24%)
Potassium
165mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
72IU
(1%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 0.05cup | |
| Calories | 153kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 3mg | 1% |
| Sodium | 578mg | 24% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
