Absolutely obsessed with this vegan buffalo jackfruit dip, a new and improved, vegan-ized version of my bacon buffalo chicken dip from a few years ago. Honestly, jackfruit is one of the best culinary discoveries I’ve made in the last year, and I feel like I’ve started using it in just about everything! Tacos, curries, sandwiches, and dips–you name it, I’ve probably put jackfruit in it. This recipe, however, remains one of my favorites! And it appeals to both meat-eaters and vegans alike with its creamy, rich texture and deliciously spicy taste.

The garlic herb dippers also pair especially well with their crispy tops and soft, buttery bottoms for maximum texture harmony. I hope you try this awesome vegan buffalo jackfruit dip at your next party–or just make it for yourself and spend three days eating it out of a Tupperware container like an animal (speaking from experience, of course).

Ingredients:

Vegan Buffalo Jackfruit Dip

• 14-16oz jackfruit
• 8oz tofu, silken
• 2-3 cups Frank’s buffalo sauce (or your choice)
• 1/2 cup raw cashews
• 1/2 cup onion, diced
• 1 red bell pepper, diced
• 1-2 jalapeños, diced (adjust to desired spice)
• 1/3 cup vegan cheddar, shredded
• 1/3 cup vegan mozzarella, cubed
• 3 tbsp nutritional yeast
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chipotle powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp mustard powder

Garlic Herb Dippers

• 2 tsp garlic powder
• 6 tbsp butter
• 2 tbsp thyme, fresh
• 1 large baguette

Directions:

Vegan Buffalo Jackfruit Dip

1. Boil cashews in water for 1 hour. Drain cashews and add to a blender with silken tofu and nutritional yeast. Blend until smooth and set aside.
2. Heat a small sauce pot on medium/medium-low, and add buffalo sauce, 2 tbsp butter, 1 tsp garlic powder, paprika, chipotle powder, cayenne pepper, and mustard powder. Simmer for 2-3 minutes, stirring consistently, until butter has melted and spices have become fully incorporated. Reduce to low/remove from heat and set aside.
3. Heat olive oil in a large skillet on medium/medium-high, and add diced onion, bell pepper, jalapeño, and salt. Sauté for 3-5 minutes or until vegetables have become browned and fragrant.
4. Add jackfruit, rinsed and drained if necessary, and sauté with vegetables for an additional 3-5 minutes or until cooked through. Then, reduce heat to low, and add buffalo sauce mixture to the pan. Stir until everything is incorporated, about 1-2 minutes, and remove from heat.
5. To a large mixing bowl, add buffalo vegetable sauté, tofu cashew cream, cheddar shreds, and cubed mozzarella. Fold gently with a spatula to ensure everything is incorporated, then transfer to a casserole or baking dish.
6. Top with additional cheddar shreds and bake at 350F for 15 minutes. Remove from oven and set aside to cool for 5-10 minutes before serving warm from the dish.

Garlic Herb Dippers

1. To make the crostini, slice a baguette into thin rounds. Layer on a parchment paper-lined baking sheet.
2. In a small bowl, melt 6 tbsp butter and combine with 2 tsp garlic powder and fresh thyme. Brush over baguette rounds.
3. Broil rounds on high (or bake at 525F) for 3-4 minutes, or until the tops have become browned and crisp while the undersides are still warm and soft.

Print Recipe

Vegan Buffalo Jackfruit Dip with Garlic Herb Dippers

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Servings: 8 servings

Ingredients

Vegan Buffalo Jackfruit Dip

• 14-16 oz jackfruit
• 8 oz tofu silken
• 2-3 cups Frank’s buffalo sauce or your choice
• 1/2 cup raw cashews
• 1/2 cup onion diced
• 1 red bell pepper diced
• 1-2 jalapeños diced (adjust to desired spice)
• 1/3 cup vegan cheddar shredded
• 1/3 cup vegan mozzarella cubed
• 3 tbsp nutritional yeast
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chipotle powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp mustard powder

Garlic Herb Dippers

• 2 tsp garlic powder
• 6 tbsp butter
• 2 tbsp thyme fresh
• 1 large baguette

Instructions

Vegan Buffalo Jackfruit Dip

• Boil cashews in water for 1 hour. Drain cashews and add to a blender with silken tofu and nutritional yeast. Blend until smooth and set aside.
• Heat a small sauce pot on medium/medium-low, and add buffalo sauce, 2 tbsp butter, 1 tsp garlic powder, paprika, chipotle powder, cayenne pepper, and mustard powder. Simmer for 2-3 minutes, stirring consistently, until butter has melted and spices have become fully incorporated. Reduce to low/remove from heat and set aside.
• Heat olive oil in a large skillet on medium/medium-high, and add diced onion, bell pepper, jalapeño, and salt. Sauté for 3-5 minutes or until vegetables have become browned and fragrant.
• Add jackfruit, rinsed and drained if necessary, and sauté with vegetables for an additional 3-5 minutes or until cooked through. Then, reduce heat to low, and add buffalo sauce mixture to the pan. Stir until everything is incorporated, about 1-2 minutes, and remove from heat.
• To a large mixing bowl, add buffalo vegetable sauté, tofu cashew cream, cheddar shreds, and cubed mozzarella. Fold gently with a spatula to ensure everything is incorporated, then transfer to a casserole or baking dish.
• Top with additional cheddar shreds and bake at 350F for 15 minutes. Remove from oven and set aside to cool for 5-10 minutes before serving warm from the dish.

Garlic Herb Dippers

• To make the crostini, slice a baguette into thin rounds. Layer on a parchment paper-lined baking sheet.
• In a small bowl, melt 6 tbsp butter and combine with 2 tsp garlic powder and fresh thyme. Brush over baguette rounds.
• Broil rounds on high (or bake at 525F) for 3-4 minutes, or until the tops have become browned and crisp while the undersides are still warm and soft.