Buffalo Jackfruit Jalapeño Poppers with Cashew Ranch
Ingredients
- 1/2 can shredded jackfruit (strained)
- 3 tbsp vegan cream cheese (softened)
- 3 tbsp buffalo sauce
- Pinch of garlic powder
- Pinch of salt
- Pinch of black pepper
- Pinch of dried parsley
- Pinch of paprika
- 2 jalapeños (seeded and halved)
- 1-2 tbsp almond flour
Cashew ranch
- 1 cup cashews
- 4-6 tbsp water or almond milk (unsweetened)
- 1-2 garlic cloves
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tbsp dried or fresh dill
- 1 tsp dried parsley
- Pinch of black pepper
- Salt to taste
Preparation
Drain the jackfruit and shred it by pulling it apart. Chop it into smaller pieces for easier biting.
In a bowl, combine the jackfruit with the spices, softened cream cheese, and buffalo sauce. Stir until well mixed.
Fill each jalapeño half with 1-2 tablespoons of the mixture, pressing it in to fill.
Mix the almond flour with a pinch of garlic powder and salt to create crumbs.
Top the filled jalapeños with the almond flour crumbs.
Bake in the oven at 420 degrees Fahrenheit for 10-15 minutes, keeping an eye on them to prevent burning.
Cashew ranch
Blend all the ranch ingredients together until smooth and creamy.
Add more water or almond milk slowly to achieve the desired consistency, adjusting as needed.
Tips
You can easily double this recipe by using a whole can of jackfruit and additional jalapeños.
