If you're on the lookout for a vegan-friendly dip that packs a punch, you're in for a treat. This plant based buffalo dip made with jackfruit is sure to have your taste buds happy and satisfied! It’s easy to make using simple ingredients and store-bought convenience items!
This recipe turns the classic buffalo dip on its head using everyone's favorite plant-based secret weapon...jackfruit.
Picture this – tangy, spicy, and oh-so-creamy dip, with jackfruit stepping in as the star ingredient instead of chicken!! It’s perfect for game night, holiday parties, a potluck, or just a cozy evening in!
What You'll Need to Make Vegan Buffalo Dip
Ready to get started? Well first, you've got to grab all your ingredients. Here's a look at the highlights of what you need but be sure to check the recipe card for the full ingredient list and quantities of each.
- Jackfruit: I use canned jackfruit to create the "chicken" base for this vegan recipe.
- Spices: Cumin, smoked paprika, salt and pepper are added for more flavor.
- Vegan cream cheese: Vegan cream cheese creates the signature tangy base and creamy texture for your vegan buffalo dip. There are so many great options for vegan cream cheese these days. My favorite brands are Violife, Miyokos, Daiya, and Oatly, but there are so many others!
- Vegan mayo: For added creaminess and texture. My favorite vegan mayo is from Follow Your Heart because it's the most affordable, but I also love the brands Sir Kensington and Chosen Foods. Even Hellman's now has a vegan mayo option!
- Buffalo sauce: A specific type of hot sauce that is seasoned with red peppers. Not all brands are vegan as buffalo sauce is often made with butter so be sure to check your bottle. I love the brand Noble Made because they are dairy free and they offer mild options for those of us who can't handle too much heat.
- Vegan cheese: Personally I like cheddar-flavored shreds for this dip recipe though you can use other types of cheeses if you prefer. Some great brands of vegan cheese that I recommend are Violife, Field Roast, Daiya, and Follow Your Heart.
- Chips: Tortilla chips or pita chips are great for dipping!
- Veggies: Serve it up with your favorite vegetable sticks! I love carrots and celery.
- Toppings: Sprinkle the top with extra green onion and some vegan blue cheese.
Substitutions and Variations
- Jackfruit: Artichoke hearts, hearts of palm, and chopped cauliflower may also be used in this dip though neither will crisp up as well as the jackfruit and won't as closely resemble the texture of shredded chicken. If you're decide to swap it for cauliflower, I recommend roasting the cauliflower beforehand.
- Vegan mayo: You can also use a vegan cashew cream for a similar creamy consistency.
- Spicier dip: Add some chopped jalapenos to the dip when you're adding everything to the bowl.
How to Make Vegan Buffalo Dip
Now that you've got all your ingredients together, it's time to start cooking this tasty vegan dip.
The first thing you need to do before getting started is prep the jackfruit. Drain the can of jackfruit and squeeze the water out of each piece of jackfruit with your hands or a paper towel.
- Break up the jackfruit with your fingers to resemble the texture of shredded chicken. Add to a skillet with a bit of oil and cook over medium heat.
- Add the spices to the jackfruit.
- Stir to combine everything together.
- Continue cooking until the jackfruit starts to become just a little crispy.
- Transfer the cooked jackfruit to a large bowl. Add the cream cheese, mayo, buffalo sauce, and cheese. Mix everything together.
- Transfer the buffalo dip mixture to an oven-safe dish and top with more vegan cheese if you wish. Bake the dip for 20-25 minutes at 350*F.
- Top your cooked dip with chopped scallions and vegan blue cheese!
How to Store
Store leftover vegan buffalo dip in the fridge for up to four days. Reheat it in the microwave or you can return it to a casserole dish and reheat in the oven. Cook at 350° F until heated through. Time will vary depending on the amount you are reheating.
You can also use leftover dip as a filling for wraps or quesadillas!
- Serve this spicy dip immediately and enjoy while hot for the BEST flavor!
- Adjust the spiciness to your tastes. Buffalo sauce is spicy but you can add less if you want it to be milder or you can add some cayenne, crushed red pepper or diced jalapeno for a spicier version.
- Bake it in a cast iron skillet for a great look that you can serve straight on your table with all your favorite toppings around it!
- Cook the jackfruit on its own first to get the right texture. It will crisp up slightly making it a bit more similar to shredded chicken.
Recipe Frequently Asked Questions
Yes, which makes it very helpful for parties! Prepare it completely all the way up to the point it goes in the oven. Wrap it up and store in the fridge for up to two days. When ready to serve, remove from the fridge and let it sit for about 30 minutes on the counter. Cook in the oven as directed but you may need to extend the cooking time slightly since it's cold.
Yes, it's a bit spicy but not overly so but it may not be suitable for kids or for adults who are ultra sensitive to spicy foods.
More Buffalo Sauce Recipes
Easy Vegan Buffalo "Chicken" Dip Recipe
- 1 can of jackfruit 1.5 cups
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup vegan cream cheese 4 oz
- ½ cup vegan mayo 110 g
- ⅓ cup buffalo sauce
- 1 cup vegan cheese 100 g
- tortilla chips or pita chips
- chopped scallion
- vegan blue cheese
- The "chicken" base for this recipe is jackfruit- I used canned.
- Start by draining the can of jackfruit and squeezing the water out of each piece of jackfruit with your hands or a paper towel.
- Drizzle some oil in a pan over medium heat. Then break up the jackfruit with your fingers to resemble the texture of shredded chicken.
- Add the spices and cook for 5-7 minutes, until the jackfruit starts to become just a little crispy.
- Transfer the jackfruit into a large bowl and add the cream cheese, mayo, buffalo sauce, and cheese. Combine them well.
- Transfer the buffalo sauce to an oven-safe dish. Top with more vegan cheese if you wish.
- Bake the dip for 20-25 minutes at 350*F.
- Top the dip with chopped scallions and vegan blue cheese, dip your tortilla chips and enjoy!🥰