Last night kicked off Shark Week 2014 – I don’t have cable BUT I’m on a mini vacation from work so I was somewhere that I was able to watch the first day! Honestly it was a bit of a let down – but I’ve seen worse so I wasn’t too upset!
Anyways, big televised events make me want to munch and snack on something – so I started thinking about what it was that I wanted to enjoy while I watched sharks. My mind started to wander to the things I used to indulge in pre-vegan, and I remembered the ever popular buffalo chicken dip that everyone seems to enjoy!
Now, in the non-vegan version the main ingredients are cheese and chicken. That meant I was going to have to change some things around to make it work for me! After doing some research I developed my own buffalo ranch sauce, added in some jack fruit, and enjoyed! Honestly – it was pretty darn delicious, I learned that I need to drain the jackfruit VERY WELL using canned jackfruit from my attempt.
- 2 - 20 oz. Cans of Jackfruit or 2-3 Cups Fresh Jackfruit
- ½ Cup Cashews, Soaked 8 hours
- ½ Container (3 oz) Plain Non-Dairy Yogurt
- ½ Cup Hot Sauce
- 2 Tablespoons Non-Dairy Milk
- ½ tsp Dill Weed
- ½ tsp Celery Salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- If using canned jackfruit, drain and press as much liquid as possible from them. You want them to be fairly dry so they aren't "juicy" when they are in the dip.
- Shred the jackfruit into small strips that will resemble shredded chicken. Place into a small pot and save for later.
- Place the rest of the ingredients into a high powered blender or food processor and blend until very smooth. You may have to take time to scrape down the sides and reblend a couple of times.
- Once you have the buffalo ranch sauce add it to the pot with the jackfruit and mix to combine.
- Cook over low-medium heat until heated through.
- Serve with celery and tortilla chips and enjoy!
Try placing the dip in a casserole dish and bake it to change the texture!
Add some vegan shredded cheese to the dip to make it more cheesy and delicious!
Can't find Jackfruit? Try your local asian market - it's very common there and I snagged it for under $4 for 2 cans!
Make sure you drain the jackfruit very, very well or use fresh. In my first attempt, the jackfruit was still wet under the sauce and could have been drier.
Here’s a few more photos of the final product for you to enjoy!
If you enjoyed this recipe – please pin to Pinterest – let’s get this on as many vegan boards as possible!
Hope this is a big hit at your next major event!