Vegan Buffalo Chicken Dip

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.

5 from 2 votes

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Course: Appetizer, Snack

Cuisine: American, Vegan

Keyword: buffalo chicken dip, vegan appetizer, vegan dip

Prep Time: 20

Cook Time: 18

Soak cashews or boil them: 15

Total Time: 38

Servings: servings

Calories: 153kcal

1 cup cashews soaked overnight or boiled for 15 minutes
2 tbsp lemon juice
¼ cup water add more if you need to thin it a bit more
¼ tsp paprika
½ tsp ground sea salt
1/3 cup nutritional yeast SEE NOTE
14 oz young green jackfruit packed in water not brine, SEE NOTE
½ cup vegan buffalo sauce link to our homemade sauce is in the instructions.
1/3 cup vegan ranch dressing link to our homemade dressing is in the instructions.
¼ cup fresh chives chopped

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 tbsp lemon juice, ¼ cup (more if needewater, ¼ tsp paprika, ½ tsp sea salt, and 1/3 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!

NUTRITIONAL DISCLAIMER
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.