Vegan Buffalo Chicken Dip
Indulge in the spicy delight of Vegan Buffalo Chicken Dip. Creamy, dairy-free, and perfect for gatherings.
Ingredients
- 1 ½ cups raw cashews
- ¾ cup chickenless broth
- 3 tbsp lemon juice
- ¾ cup frank's buffalo sauce
- 2 tsp onion power
- 2 tsp garlic powder
- 1 300g pack of prepared jackfruit (I used BBQ jackfruit)
Instructions
- Soak cashews in boiling water for at least 10 to 20 mins, then drain the water from the cashews.
- In a high-powered blender add soaked cashews, broth, onion powder, garlic powder, buffalo sauce, and lemon juice and blend on high until smooth and combined. (If the blender is not high-powered, soak the cashews overnight. Otherwise the texture can be a bit gritty.)
- Add the cashew buffalo mixutre into a medium baking dish, then add in the prepared jackfruit. Stir gently to combine.
- Bake at 375 for 25-30 mins. Top with chopped green onions and serve with celery sticks, tortilla chips, bread or whatever else you enjoy with buffalo dip. Enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 50g | Calories: 125kcal | Carbohydrates: 12.5g | Protein: 5g | Fat: 6.5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7.5IU | Vitamin C: 7.5mg | Calcium: 7.5mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!