Just in case you thought I was exaggerating when I called my house “Dip City” in my previous post, here comes another hot dip recipe for all those parties you better not be having right now. Apparently Buffalo Chicken Dip is a big deal in the Midwest. I have an ear of corn tattooed on my finger, so I thought I was pretty Midwestern, but I was not aware of this phenomenon until recently. So I challenged myself to not only create a vegan version, but to skip most of the store-bought ingredients like vegan cream cheese and ranch dressing. It also happens to be nut-free, which makes it pretty inexpensive.

Oh, and I also thought I’d use this as an opportunity to try out a new recipe plug-in for my site since the old one is no longer being updated. This is just the free version, but if you all like it I’m going to pop for the pro version and maybe even get a custom template made so when you print it out you get some fun Bake and Destroy design bonuses. So let me know in the comments if you like this recipe format as opposed to the one I used for the Spinach and Jackfruit Dip.

Vegan Buffalo Jackfruit Dip

This gluten-free, nut-free dip owes its "buffalo chicken dip" texture to jackfruit. Sunflower seeds and beans give it a creamy texture without dairy or nuts. For a cheesier flavor, add a few tablespoons of nutritional yeast.
Prep Time30 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: gluten-free, nut-free, vegan
Servings: 8


  • high speed blender



  • 1 medium potato cooked
  • 1 cup raw, unsalted sunflower seeds soaked and drained
  • 1/2 cup canned white beans rinsed and drained
  • 1/2 cup plain, unsweetened soy milk
  • 1/4 cup vegetable broth
  • 1/4 cup buffalo sauce
  • 1/4 cup roughly chopped white onion
  • 2 cloves garlic


  • 1 package Upton’s Naturals Original Jackfruit
  • 1/4 cup buffalo sauce more to taste


  • Pre-heat oven to 350 degrees F.
  • Cover sunflower seeds in boiling water and soak for 15 minutes. Drain and set aside.
  • Place cubed potato in a small saucepan and cover with cold water. Place over high heat until boiling, then boil for about 5 minutes – until potato is easily pierced with a fork.
    Drain, and place in a high-speed blender with the other sauce ingredients. Blend until smooth.
  • Transfer mixture to a baking dish. A small casserole dish or ramekin works well.
  • Place jackfruit and buffalo sauce in a food processor or clean blender and pulse. You want to keep the texture, just break up the jackfruit and incorporate the buffalo sauce throughout. Use ¼ – ½ cup of buffalo sauce, depending on your taste preference – the more you add, the spicier it will be.
    Fold jackfruit into the sauce mixture you placed in the baking dish earlier.
  • Bake for 15-20 minutes, until the layer is firm and starts to brown.
    Serve while warm with crudités, crackers or tortilla chips.


Frank’s RedHot Buffalo Sauce is “accidentally vegan,” but feel free to use your favorite. Swap in an equal amount of cashews for sunflower seeds if you prefer. Non-dairy milk can also be swapped with your preferred sort, but make sure it’s unsweetened and unflavored.