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Homemade Vegan Buffalo Chicken Dip photo

Vegan Buffalo Chicken Dip

This Vegan Buffalo Chicken Dip is a creamy, spicy delight! Perfect for parties or a cozy night in, it’s a crowd-pleaser everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 2 cans jackfruit in brine drained and shredded (about 3 cups)
  • 1 teaspoon olive oil
  • 1/2 unit yellow onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried dill
  • to taste black pepper
  • 8 ounces vegan cream cheese
  • 8 ounces silken tofu
  • 3/4 cup buffalo hot sauce *
  • 1/3 cup nutritional yeast
  • 2 tablespoons tahini (optional, helps with cheesy flavor)
  • to taste sliced green onions (optional, for serving)

Equipment

  • Large skillet
  • Mixing Bowl
  • Fork or potato masher
  • Oven-safe dish
  • Measuring cups and spoons

Method
 

Directions
  1. Start by draining the jackfruit and rinsing it under cold water. Use your hands or a fork to shred the jackfruit into smaller pieces, mimicking the texture of shredded chicken.
  2. In a large skillet over medium heat, add the olive oil. Once hot, add the diced yellow onion and sauté for about 5 minutes until translucent. Add the minced garlic, dried parsley, dried dill, and black pepper. Cook for another minute until fragrant.
  3. In a mixing bowl, combine the sautéed onion mixture with the shredded jackfruit, vegan cream cheese, silken tofu, buffalo hot sauce, nutritional yeast, and tahini (if using). Stir until well combined.
  4. Preheat your oven to 350°F (175°C). Transfer the mixture to an oven-safe dish and spread it evenly. Bake for about 25-30 minutes, until heated through and slightly bubbly on the edges.
  5. Remove the dip from the oven and let it cool for a few minutes. Garnish with sliced green onions if desired. Serve warm with your favorite chips, crackers, or veggie sticks for dipping.

Notes

  • This dip can be stored in the refrigerator for up to 4 days.
  • Prepare the dip unbaked in advance, refrigerate, and bake when ready to serve.
  • Freeze leftovers for up to 2 months, thawing in the refrigerator overnight before reheating.