I’m going to be honest – football is not my thing. Actually, I could do without sports entirely. But I am thankful the Super Bowl exists because it’s the perfect excuse to spend a lazy Sunday afternoon grazing on party snacks and sipping beer.
When it comes to Super Bowl food, I tend to gravitate towards salty, savory fare. But then again, don’t we all? There’s something so satisfying about diving into a plate of loaded sweet potato nachos or mini pizzas while watching some of the most athletic people in sports play the biggest game of their lives. #couchpotato.
In the spirit of keeping Super Bowl snacks a solid 10 on the savory scale, allow me to introduce our Vegan Buffalo ‘Chicken’ Dip. Yes, you read that right. This appetizer is a complete game changer (pun intended) in the world of vegan party foods. It harnesses all of the creamy, indulgent, buffalo sauce-flavored goodness you loved about the omnivorous version without an ounce of meat or dairy.
Just how did we pull it off? Jackfruit. Okay, and a few other ingredients. But the jackfruit is crucial for achieving that “pulled chicken” texture. When you go to the grocery store, it’s really important you buy the right kind of jackfruit. What you’re looking for won’t be in the produce section. It’s going to be in a can, and you’ll likely find it in the international aisle along with other Asian staples like rice noodles, coconut milk, and nori sheets. If you can’t find it at your regular supermarket, check an Asian grocery store if you have one in your city. Otherwise, Amazon has it.
Another note: Be sure you buy jackfruit in water or brine – not in syrup. Jackfruit in syrup is going to be super sweet and dessert-like, which is not what we’re going for here. If you’ve never cooked with jackfruit, be sure to watch our quick tutorial on how to prepare it. It’s a bit alien-like, but you’ll get the hang of it quickly!
If you like this recipe, check out our roundup on vegan jackfruit recipes that will blow your mind. Jackfruit is so versatile in plant-based cooking! We’re huge fans.
A final note: There’s no need to be super precise with how many ounces of tofu you use for the dip versus the ranch. If you eyeball it, use about ¾ of the tofu block for the dip and reserve the other ¼ of the block for the ranch.
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Vegan Buffalo ‘Chicken’ Dip
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Snacks
- Cuisine: Vegan
Ingredients
- 1 20-oz. can jackfruit in water or brine, drained
- ¼ cup vegan ranch (recipe follows)
- 10 oz. extra-firm tofu
- ¾ cup water
- ¼ cup tapioca flour
- 2 tsp. lemon juice
- ¾ tsp. garlic powder
- 1 tsp. salt
- ½ cup buffalo sauce
Vegan Ranch
- 4 oz. extra-firm tofu, drained
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. black pepper
- ¼ tsp. salt
- ¼ tsp. dried dill
- 1 Tbsp. dried parsley
- 1 Tbsp. lemon juice
Instructions
- Drain the jackfruit and rinse thoroughly with cold water. Transfer jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand. You should have 1 ¾ to 2 cups when you’re done. Blot with a few layers of paper towel to remove excess moisture and set aside.
- To make the vegan ranch, combine all of the ingredients in a food processor and blend until completely smooth. If needed, add more water a tablespoon at a time until the mixture is creamy. Measure out ¼ cup and set aside.
- Press the 10-oz. chunk of tofu with several layers of paper towel to remove as much water as possible. Then, break tofu into a few small pieces and add it to the bowl of a food processor, followed by the water, tapioca flour, lemon juice, garlic powder and salt. Blend until completely smooth.
- Preheat oven to 350F. Transfer the tofu mixture to a medium saucepan and stir constantly over medium-low heat. The cheese will begin to clump and eventually become gooey after 4-5 minutes. Add the jackfruit, buffalo sauce and ranch. Stir to combine and remove from heat.
- Pour dip into a 9-inch round baking dish or cast iron skillet. Bake until the top of the dip is golden and the edges are bubbly, 15-20 minutes.
- Remove the dip from the oven and stir. Transfer to a small, pre-heated crock-pot or a hot plate to keep the dip warm and gooey. Serve hot with pita chips, celery, or sliced baguette.
Suzi Alessi
We just made this dip tonight and will definitely be making it again! I have three boys and a husband who I recently convinced to join my daughter and I on our vegan journey. My oldest son was most concerned about having to give up buffalo chicken dip. I kid you not. So you can imagine my elation when I found this recipe!! And it did not disappoint! My boys went back for seconds. So, so yummy!
Katie Koteen
@Suzi! I'm so beyond happy to hear this recipe was a hit with the skeptics!!! Good luck with the transition.
Vickie
So good! And this has to be so much healthier than the chicken cheese version. Made it exactly as written and it turned out perfect! Even non-vegan people liked it.
Josie
Wow this sounds great! I was invited to watch the game at my boyfriend's aunts house tomorrow. I am a vegan while boyfriend is a vegetarian and of course the family are malest lovers! This sounds easy enough to make and I have a 3 month old so easy is what we're looking for!! For anyone in the US having trouble finding jackfruit, if you live near a Trader Joe's they sell the 20-oz jackfruit, canned in brine, for only $1.99! That'll only help if you have a Trader Joe's, otherwise I don't know where else to buy them as I've never seen them at my regular grocery before. (I live 25 minutes from Trader's so we'll have to make a trip out today!)
linda
I love this! I missed eating this creamy,spicy calorie bomb before I was eating plant based, but now I don't have to. I'll try this with some vegan blue cheese crumbles on top. 🙂
Kate Kasbee
Right?! My thought exactly. I love the idea of adding vegan blue cheese crumbles on top... so perfect 🙂
lisa
I'm not good at experimenting, so I'll make a trip to the ol' tapioca flour store!! Can't wait to try this!
lisa
Can I sub another flour for the tapioca?
Kate Kasbee
Great question! The tapioca flour is key for achieving the gooey texture (it's activated by heat), so it's critical if you want the authentic texture. Using a different flour will thicken the dip but won't create the same effect. If you decide to experiment, let us know how it goes!