You will need one ice cube tray for this recipe
1 can jackfruit in brine
1 8oz container vegan cream cheese
3/4 cups of buffalo sauce (I use Franks)
1/2 cup vegan mayo
Pinch of salt
1/4 teaspoon pepper
2 tablespoons corn or tapioca starch
1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)
1 pie crust, you can use a homemade or store bought if vegan
Pre-heat oven to 350 degrees.
Drain jackfruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.
Add the remaining ingredients, except 1/2 cup of cheese to the bowl, and mix well.
Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.
Bake for 20 - 25 minutes or until cheese on top is melty.
Roll out pre-made pie crust until it is big enough to drape over an ice cube tray, and there is enough excess hanging over the edge to fold back over the top. (check out the photo above for an example)
Drape dough over the ice cube tray, leaving a good amount hanging over one side, and lightly press dough down to create dips where the ice would go.
Scoop a few teaspoons of buffalo dip into each divot, then fold the excess dough back over to cover the tray. Press lightly on the dough until you can see the lines from the tray, and the edges seem sealed.
Carefully flip the tray upside down onto a lightly floured surface. If the dough rips or cracks, just use your fingers to pinch it back together the best you can.
Using a pizza cutter, or sharp knife, cut out the bites, using the lines between the bites as your guide.
Place bites on a parchment paper lined baking sheet, and bake at 350 degrees for about 20 minutes.
Serve with vegan blue cheese dressing.