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vegan buffalo chicken dip

Vegan Buffalo ‘Chicken’ Dip

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Snacks
  • Cuisine: Vegan


  • 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
  • 3/4 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.