Vegan Buffalo Chicken-Less Dip
Craving that delicious Buffalo Chicken Dip? You can now have it, veganized, with the same great taste and texture, minus the cruelty! This dip is so easy to make and is sure to be a favorite of all your friends and family!
Servings: 6 servings
Ingredients
- 1 cup Raw Cashew Nuts
- 1 medium Onion diced
- 3 stalk medium Celery diced
- 225 g Native Forest Organic Young Jackfruit hand-shred
- 12 tbsp Primal Kitchen Buffalo Sauce or your brand choice
- 1 tbsp SunCoCo cooking oil
- 4 Nutritional Yeast
- 1/2 cup Water Filtered
- 8 tbsp Follow Your Heart organic vegan mayo
- 3 cloves Garlic
Instructions
- Overnight or hot water soak for 10-15 minutes 1.5 cups of cashews.
- Dice onion & celery
- Heat 1 Tbsp of oil over med/high heat. Add onions and celery and saute until browned and onions are translucent.
- Peel and press garlic (don’t own a garlic press… then you’re welcome to the kitchen tool that saves the day… otherwise…mince mince mince)
- Hand shred the canned jackfruit (this can be made with fresh jackfruit, if available in your area).
- Add pressed garlic and jackfruit to the onion and celery mixture on the stove. Saute until fragrant.
- Add 1/4 – 1/2 Cup of preferred buffalo sauce. I am choosing Primal Kitchen as it is the cleanest I have found. Saute 3-5 minutes. Then put a top on it and remove it from heat.
- Strain cashews, add nutritional yeast, strained cashews, and 1/4-1/2 cup of water, 1/2 cup mayo to the blender. Drizzle in water as need, until the consistency of queso cheese.
- Add sauce to saute pan, mix to heat over low/medium heat OR bake @325° for 15 minutes.
- ENJOY! Serve with fresh-cut veggies and dig in.