Vegan Buffalo Chicken Dip
Posted: 01/07/25
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Creamy, spicy buffalo chicken dip – minus the cream AND the chicken! A completely vegan version of a classic party food, this recipe uses shredded jackfruit, vegan cream cheese, vegan ranch, and vegan buffalo sauce to create a totally convincing meatless dip that everyone around your table will love.
What We Love About This Recipe
- You’d never know this vegan buffalo chicken dip is vegan if I hadn’t told you! That’s how delicious it is. All the flavors and textures you’d expect from a traditional buffalo chicken dip with none of the dairy or meat.
- Vegan buffalo chicken dip is super easy to make and really doesn’t need many ingredients at all. Perfect for any party, game day, or tailgate.
Chef’s Tips
- Use a can of young jackfruit (also called “green” jackfruit or “unripe” jackfruit) rather than a package of ripe jackfruit. Ripe jackfruit is much sweeter and fruitier than unripe jackfruit, which tastes more neutral and has a texture more like meat.
- Whether you use a store-bought vegan cream cheese or a homemade one, bring it to room temperature before starting the recipe. Since there’s no dairy, you won’t risk it curdling if it’s cold, but cold “cream cheese” is much harder to mix with the rest of your ingredients.
More Vegan Recipes to Sink Your Teeth Into
- Vegan Latkes
- How to Make Seitan – 4 Ways
- Savory Vegan Mushroom Gravy
- Easy Vegan Cottage Cheese
- Vegan Thin Mints
- Buffalo Jackfruit Sandwich
- Vegan Potato Soup
- Crispy Vegan Chicken Sandwich
- Vegan BBQ Sauce
- Black-Eyed Pea Hummus
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Vegan Buffalo Chicken Dip
A creamy dairy-free dip loaded with tangy buffalo flavor and luscious jackfruit "chicken". A perfect meatless, dairyless appetizer for any party or gameday!
servings
Ingredients
For the Vegan Buffalo "Chicken" Dip
- 1 14-ounce can young jackfruit in brine
- 1 tablespoon neutral-flavored oil avocado oil, olive oil, refined coconut oil, etc.
- salt to taste
- freshly cracked black pepper to taste
- 8 ounces vegan cream cheese at room temperature, store-bought or make your own
- 1 ½ cups vegan ranch dressing at room temperature
- ¾ cup vegan buffalo sauce at room temperature
- 1 teaspoon garlic powder
- 1 teaspoon salt more or less to taste
Serving Suggestions (All Optional)
- sliced green onions
- tortilla chips or crostini
- celery sticks
- carrot sticks
Equipment
- running water
- Colander
- forks optional
- stovetop
- 12-inch skillet
- Silicone spatula
- medium mixing bowl
- medium oven-safe skillet or medium baking dish
- Oven
Instructions
To Prepare the Jackfruit
- Drain 1 14-ounce can young jackfruit in brine. Rinse jackfruit under running water to remove excess brine. Shred jackfruit by hand or with forks, removing and discarding hard core at tips of triangular pieces. Shredded jackfruit should equal approximately 2 cups.
- Place 12-inch skillet on stovetop over medium heat. Add 1 tablespoon neutral-flavored oil to skillet and continue heating pan until oil is hot and shimmery. Swirl and tilt pan as needed to distribute oil across surface.
- When oil is hot, add shredded jackfruit to skillet and stir to incorporate. Sauté jackfruit 3 to 4 minutes, then season jackfruit with plenty of salt and freshly cracked black pepper. Stir to incorporate.
- Sauté seasoned jackfruit 2 to 4 minutes, then remove skillet from heat and set aside. Allow jackfruit to cool completely.
To Make the Vegan Buffalo Chicken Dip
- Preheat oven to 350° Fahrenheit.
- Once cooled, transfer jackfruit to medium mixing bowl. Add 8 ounces vegan cream cheese, 1 ½ cups vegan ranch dressing, ¾ cup vegan buffalo sauce, 1 teaspoon garlic powder, and 1 teaspoon salt. Stir ingredients together until fully incorporated.
- Transfer jackfruit mixture to medium oven-safe skillet or medium baking dish. Spread mixture out in one even layer, filling skillet or dish completely.
- Place skillet or baking dish in center of preheated oven. Bake mixture 15 minutes, then carefully remove mixture from oven.
- Stir well, then return mixture to oven. Bake 10 to 15 minutes more, or until cream cheese has melted and dip is heated through.
- When dip is hot and melty, carefully remove skillet or baking dish from oven.
To Serve
- If desired. drizzle additional vegan ranch or vegan buffalo sauce over top of dip. Garnish with sliced green onions and serve immediately with tortilla chips or crostini, celery sticks, and/or carrot sticks.
Notes
- Jackfruit: Young (or green, or unripe) jackfruit has a fairly neutral flavor and a texture more similar to meat, so I recommend using it over ripe jackfruit, which is much sweeter and fruitier. Make sure to use a jackfruit that’s canned in brine or water and not one canned in syrup.
- Buffalo Sauce: Most buffalo sauces are not vegan because they’re made with butter and sometimes include Worcestershire sauce. Frank’s Red Hot is my go-to for store-bought vegan buffalo sauce.
Nutrition Information
Serving: 1 serving (dip only) | Calories: 416kcal | Protein: 3g | Fat: 36g | Saturated Fat: 7g | Trans Fat: 0g | Total Carbs: 22g | Fiber: 3g | Sugar: 3g | Added Sugars: 2g | Erythritol: 0g | Allulose: 0g | Sugar Alcohols: 0g | Net Carbs: 19g | Vitamin C: 0.3mg | Cholesterol: 0mg | Sodium: 1841mg | Potassium: 89mg | Calcium: 81mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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