This recipe for vegan buffalo dip contains a homemade cashew ranch-style sauce, lots of buffalo sauce for a spicy kick, diced celery for crunch, and a can of pulled young JACKFRUIT. Layered on top of our homemade stretchy, gooey vegan mozzarella and baked to perfection, you’ve got a classic vegan appetizer to bring to whatever party that awaits - sure to be a crowd pleaser!
Preheat your oven to 375°F.
Drain and rinse a can of organic young jackfruit. OR use fresh jackfruit. With your hands, shred and break up the jackfruit into pieces over a large bowl.
In a food processor, add Vegan Ranch ingredients (soaked cashews, almond milk, water, lemon juice, nutritional yeast, garlic powder, onion powder, dried dill, dried parsley, salt and pepper). Blend on high until combined and creamy.
Add blended Vegan Ranch to bowl of pulled jackfruit. Add vegan buffalo sauce (*see notes). Add chopped celery and mix until combined.
Spread vegan cheese (**) on the bottom of an oven-safe baking dish. Pour jackfruit mixture on top. Bake in preheated oven for 25-30 minutes. Serve warm.
*We used Frank's RedHot Buffalo Sauce which is vegan and classified as milder than their Original sauce. Use 3/4 cup if you don't want it as spicy OR 1 cup if you like it hot! Check the ingredients to make sure you are getting a vegan sauce.