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Plant-Based Buffalo Jackfruit Dip – Healthyish Foods

Plant-Based Buffalo Jackfruit Dip

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  • 1 ¼ cup jackfruit , I used Upton Naturals brand; it comes in a box.
  • 1/4 cup white onion , diced small
  • 4 ounces vegan cream cheese, I used Kite Hill brand
  • 2 tablespoons red hot sauce, Frank's
  • 2 tablespoons ranch dressing
  • teaspoon garlic powder
  • teaspoon salt
  • ¼ teaspoon black pepper


  • food processor
  • 6-inch metal baking tin
  • mixing bowl


  • Preheat the oven to 400 degrees.
  • Gently spray a 6-inch round metal baking container with cooking spray. Set aside.
  • Remove the jackfruit from the box and gently rinse it with water. If you use canned jackfruit it can be a little salty. Make sure you rinse it very well before using.
  • Remove the pits using your hands. Place the remaining jackfruit in the food processor and give it a quick chop. This ensure that all of the pieces are the same size. It will almost look like canned tuna or flaky crab meat when you’re done. Be sure not to over chop it.
  • Remove the jackfruit from the food processor and squeeze out any excess moisture using a paper towel, or kitchen towel.
  • Add the shredded jackfruit to a mixing bowl.
  • Add the diced small onion, red hot, ranch, vegan cream cheese, salt, pepper, and garlic powder. Stir until well combined.
  • Pour the mixture int to the baking tin and evenly spread it out. Top with some shredded vegan mozzarella.
  • Cover with foil and bake for 15 minutes. I removed the foil and broiled mine for an extra 1-2 minutes. To help the cheese get melty. If you’re not familiar with vegan cheese, heads up it never melts as much as traditional cheese.
  • Serve hot and enjoy!