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.
Keyword: gluten-free, nut-free, vegan
high speed blender
1cupraw, unsalted sunflower seedssoaked and drained
1/2cupcanned white beansrinsed and drained
1/2cupplain, unsweetened soy milk
1/4cuproughly chopped white onion
1packageUpton’s Naturals Original Jackfruit
1/4cupbuffalo saucemore 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.