Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tablespoon lemon juice, ¼ cup (more if needewater, ¼ teaspoon paprika, ½ teaspoon sea salt, and ⅓ cup nutritional yeast.
Blend on a high setting until smooth and creamy. You shouldn’t see any solid pieces of the nuts.
Rinse the 14 oz of jackfruit and shred with your fingers until it looks like shredded chicken. Toss the hard pieces away.
In an 8 inch oven safe dish, stir the jackfruit, buffalo sauce, ranch dressing, and cashew cheese until well combined.
Bake for approximately 18 minutes or until lightly browned on top.
Serve with chopped veggies, crostini, or tortilla chips.
Enjoy!
Notes
RECIPE NOTESDO NOT substitute brewer’s yeast or active dry yeast for nutritional yeast. They are not the same things and they will ruin the recipe.Use YOUNG GREEN JACKFRUIT packed in WATER. It will be too salty if packed in brine. Ripe jackfruit is too sweet and will ruin the recipe.
Why is my buffalo dip greasy?If you added vegan cheese it's probably because it wasn't mixed together enough. Stir it well and put it back in the oven to bake a bit longer.
Why is my dip so soupy?Most likely the sauce was too watery. It should be thick, not runny.
StorageStore it covered in the refrigerator for up to 3 days.
Can I freeze this?Since it's a cashew based dip we don't recommend freezing it.
How do I reheat this?Cover the dip with foil and heat in a 350F (176C) oven until warmed through.