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Vegan Buffalo Dip

Thee Burger Dude
5 from 4 votes
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Servings 16 Servings

Ingredients
  

Dry Rub

  • 1 Tbsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cayenne
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/8 tsp Citric Acid (optional for tang)

Instructions
 

  • Make the rub by combining all the ingredients. Halve or leave out the cayenne if you don't like spicy stuff. You can also use your favorite store bought seasoning mix.
  • Drain and shred 1 (14 oz.) can of young jackfruit in brine or water (not syrup). You should have about 2 cups of shredded jackfruit. You can also wash the brine of before shredding if you don't like the briny taste!
  • Preheat a 12 inch skillet over medium heat. Add a little oil and then the jackfruit, stir to coat in the oil. Cook for about 3 - 4 minutes and add in the dry rub. I suggest adding in about 1 Tbsp at first and tasting, adding more if you like.
  • Cook for an additional 2-3 minutes. Season to taste and then remove from the heat and allow to cool.
  • Preheat oven to 350 F.
  • Add the cooled jackfruit, the Vegan Cream Cheese, Cheddar Shreds, Buffalo Sauce, Ranch, Nutritional Yeast, Chopped Chives, and Onion Powder to a mixing bowl and combine everything thoroughly.
  • Add to an oven safe dish. You can sprinkle on some more vegan cheddar shreds if you like. It's optional, but if you do I recommend covering the dish with foil to help the cheese on top melt.
  • Bake for 25 - 30 minutes or until everything has melted and it's heated through.
  • Drizzle with more Ranch and Buffalo Sauce, and some chives. Serve with crackers, chips, celery and carrots and enjoy!

Notes

*Jackfruit "Chicken" - Instead of chicken we are using my good buddy jackfruit! You can also use some shredded tofu, or mushrooms if you like too. For a breakdown of that, check out my Pulled Pork recipe.
As always, make sure you get Young Jackfruit in water or brine and not syrup. Wash off the brine if you don't like the briny taste.
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