I am beyond excited to share this recipe with you! I always say that buffalo and ranch are my dream team, my number one combination. The spicy, vinegary hot sauce paired with creamy, herby ranch is just incredible.
When it comes to party food, buffalo chicken dip used to be my go to before going vegan. It took me a while, but I finally decided that I should make a vegan version of this classic appetizer. Also, I’ve been on a health kick so I wanted to attempt to make this recipe with very whole plant based ingredients. And boy, did I knock it out of the park on this one.
The base is so creamy and addictive, but it’s actually good for you because it’s made from beans. Yes, beans! Now, that might sound odd, but let. me. tell. you. This came out so creamy and delicious. I honestly like the consistency of this better than its non-vegan counterpart that I used to make.
It also keeps in the fridge for a couple days (if you can manage to keep it that long) very well and reheats great.
You guys, please try this recipe. You are going to fall in love with it. As always, if you make it please tag me on Instagram so that I can see!
This recipe is a healthy, guilt free take on a classic party dip. Enjoy this creamy buffalo spread as an appetizer with carrots, celery, or crackers.
- 2 cans cannellini beans can sub navy beans
- ¾ cup Franks Red Hot Original Sauce
- 1 cup water
- ½ cup cashews
- 2 Tbsp tahini
- ¼ cup nutritional yeast
- 1 tsp dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can jackfruit, drained
- ½ cup green onion
- ¼ cup cilantro or parsley
- celery, carrots or crackers for dipping
To soften the cashews boil them for 10 minutes then drain and set aside.
Preheat the oven to 375F.
Rinse and drain the cannellini beans.
Add the beans, Franks Red Hot sauce, water, cashews, tahini, nutritional yeast, dill, garlic powder, and onion powder to a high speed blender.
Blend everything until it’s well combined into a thick, creamy mixture and pour into a medium sized bowl.
Rinse and drain the jackfruit.
Use a fork to shred the jackfruit into to small pieces.
Add the jackfruit, half the green onions, and cilantro to the mix and stir it in until well combined.
Add the mixture to a baking dish and put it in the oven.
Bake for 20 minutes.
Remove from the oven and add the remaining green onions on the dip.
Dip carrots, celery or rice crackers or corn tortilla chips into the dip and enjoy!