Buffalo Jackfruit Dip

I don’t know why it’s taken me this long to make something with jackfruit. This is seriously an amazing meat substitute. The texture is like shredded chicken but the fruit itself is practically a blank canvas when it comes to flavor. This Buffalo Jackfruit Dip is a winner and all I know is that it has just become my new go-to.

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Ingredients

• 2 (14 oz) cans jackfruit (in salt water, not sugar)

• 7-8 oz vegan cream cheese

  • I use the Violife brand

• 1 cup shredded vegan cheddar + more for topping

  • I use the Violife brand

• 1/2 cup buffalo sauce

  • I use the Noble Made brand

• 1 tbs chopped chives

• 2 tsp garlic powder

• 2 tsp onion powder

• Salt to taste

Notes

• I bought my jackfruit at Whole Foods in the section with the canned beans

• You may not need to add much salt to this dish as the jackfruit is canned in salt water

• Any buffalo sauce will do - I just tried to find one with pretty clean ingredients :)

Method

1. Preheat your oven to 350 degrees

2. You will first want to get some of that water out of the jackfruit by straining the liquid out of the can

3. Next, evenly place all of the jackfruit on a baking sheet and bake for about an hour flipping halfway through - you want the texture to feel a little dehydrated and slightly crispy around the edges

4. Remove your jackfruit from the oven and shred the pieces until it begins to look somewhat like shredded chicken (I just used my hands for this but a fork will also work)

5. Add all of your ingredients in a medium bowl and mix until well combined - try to mix somewhat gently so that the jackfruit pieces don’t break down too much

6. Transfer your mixture into a casserole dish and top with a thin layer of cheese

7. Bake at 350 for 20 minutes and then broil on high for about 2-4 minutes

8. Garnish with more chives and serve with your veggies or chips of choice!