Description
Get ready to dip into deliciousness. Try our Jackfruit BBQ Dip that’s a perfect blend of sweet, smoky, and savory flavors. Trust us, your taste buds will thank you. So why wait? Dive into this mouth-watering dip and let the feast begin.
Ingredients
Units
Scale
- 1 cup raw cashews
- 1 cup unsweetened almond milk
- 2 tbsp (heaped) nutritional yeast.
- 1 tsp (heaped) onion powder.
- 1 tsp (heaped) garlic powder.
- 1 tsp (heaped) dried dill.
- 1 tsp (heaped) dried parsley.
- A large (1 ml) pinch of coarse white sea salt
- A large pinch (1 ml) of Freshly Ground Black Pepper.
- 1 cup Sweet Baby Ray’s BBQ Sauce
- 1 tub (200 g) Violife Vegan Cream Cheese (feel free to use any Vegan cream cheese)
- 2 pouches (2 x 300 g pouches) of Plant Based Jackfruit (plain in water or brine)
Instructions
- Place the cashews in a large glass mug, add 1 cup of boiling water, and let it soak for 15-30 minutes as this does help with the creaminess and it’s easier to blend.
- I could not find plain Jackfruit (water or brine) so I used the vacuum-sealed packets of Barbeque Jackfruit. I placed it in a colander and rinsed it thoroughly under cold running tap water to wash off the sauce. Once done, make sure to drain the excess water. I used the above spices, so that’s why I rinsed the BBQ sauce from the jackfruit, as I wanted to start with plain Jackfruit.
- Drain the water from the cashews and place it in an electric blender together with the unsweetened almond milk, nutritional yeast, garlic and onion powder, and salt and pepper. Process until creamy and smooth.
- Place vegan cream cheese, BBQ Sauce, parsley, and dill in a bowl and use an electric hand mixer to blend it until creamy and then add it to the above cashew sauce.
- You can use the handheld mixer again and blend the above to combine it thoroughly. I found it easier than to try and do it by hand.
- Lastly, add the jackfruit to this mixture and stir and blend well.
- Cover your bowl with the dip with clingwrap and place it in the fridge until ready to use.
- I left it overnight as we only needed it the next day, and I found that the flavors blended nicely, but you can also use it once done.
- Serve the dip cold with your favorite crackers, bread, or whatever you prefer.
Notes
Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 small bowl
- Calories: 191
- Sugar: 9.9 g
- Sodium: 114.8 mg
- Fat: 12.6 g
- Carbohydrates: 17.4 g
- Fiber: 1.4 g
- Protein: 4.6 g
- Cholesterol: 19.5 mg
