Grounded Chow

Buffalo Chik’n Dip

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If I know anything about the Super Bowl, it’s that I’ll be eating this dip. Not that I need a reason to dive into this buffalo chik’n heaven.

This dip is spicy, creamy, delicious, and a favorite for carnivores and herbivores alike. The ingredients are whole and healthy, made with pulled jackfruit, beans, and cashews. It’ll stand out on any snack table, trust.

To make the jackfruit similar to shredded chicken in this recipe, I simply let it simmer in no-chicken broth for 20 minutes. I use this no-chicken base bullion, which you can get on Amazon or your local store. It’s nice to have on hand.

I’ve made this dip with and without vegan cheese, and it’s good both ways. For me, it’s rich enough as is, but if you want to add some cheddar on top before baking, you won’t regret it!

If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow!

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Buffalo Chik’n Dip

A vegan take on the classic football snack, buffalo chicken dip, shredded chik’n and all. This dip is spicy, creamy, delicious, and a favorite for carnivores and herbivores alike. The ingredients are whole and healthy, made with pulled jackfruit, beans, and cashews. It’ll stand out on any snack table, trust.
Course Appetizer, Snack
Cuisine American, Vegan
Keyword appetizer, buffalo chicken, dip, vegan, wine snacks
Servings 6 people

Ingredients

  • 1 20 oz can jackfruit in brine
  • 2 c no-chicken broth
  • 2 Tbs Frank’s Red Hot Sauce or other preferred hot sauce
  • 2 Tbs vegan butter, melted
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 c raw cashews soak in hot water, 1 hr
  • 1 15 oz can Great Northern Beans, rinsed and drained
  • 1/4 c Frank’s Red Hot Sauce
  • 1/4 c unsweetened soy milk
  • 2 Tbs lemon juice
  • 2 Tbs nutritional yeast
  • 1/4 tsp salt
  • 1 green onions, thinly chopped optional
  • For serving: tortilla chips, carrots sticks, celery

Instructions

  • Preheat oven to 350 degrees.
  • Drain and rinse the jackfruit, then add it to a medium sized pot with no-chicken broth. Bring it to a boil, then cover and reduce heat to simmer for 20 minutes.
  • When the jackfruit is done simmering, strain out the broth and return the jackfruit to the pot, with the heat off. Using two forks, pull and shred the jackfruit.
  • Make a buffalo sauce by mixing the melted butter and 2 tablespoons of hot sauce. Add to the pot with the jackfruit and mix to combine.
  • In your blender or food processor, add cashews, beans, onion powder, garlic powder, 1/4 c hot sauce, soy milk, lemon juice, nutritional yeast, and salt. Blend until smooth and creamy, using a spoon to scrape down the sides as necessary. Taste for flavor, adding more hot sauce if you want it spicier!
  • Add the blender mixture to the pan with the jackfruit. Mix to combine, ensuring the jackfruit is well incorporated.
  • Pour the mixture into a greased baking dish or cast iron. Cover tightly with foil, then bake for 15 minutes. Uncover and bake for another 10 minutes, letting the top get exposure.
  • Remove dip from oven and let cool for 10 minutes. Garnish with green onion and extra hot sauce if desired. Serve with tortilla chips, celery, or carrot sticks. Enjoy!