Jackfruit "Crab" Dip Recipe
We love using jackfruit as a healthy vegan meat alternative. Jackfruit is a type of tree in the fig, mulberry, and breadfruit family. It originates between the Western Ghats of Southern India, all of Sri Lanka, and the rainforests of Malaysia. It’s classified as a fruit and shares a consistency similar to chicken or pork. Young jackfruit has a mild taste, therefore it soaks up the flavour of sauces and spices really well. Jackfruit contains no saturated fat or cholesterol, is light in sodium, and low in calories. It’s rich in heart-healthy nutrients such as fibre and potassium. You may find jackfruit dishes popping up at your local restaurants and pubs. We love using it in “pulled pork” sliders paired with tangy barbeque sauce. Another summer favourite is this Plant-Based Jackfruit "Crab" Dip. Try the delicious recipe below.
- 1 can young jackfruit, packed in water
- 2 cups cashews, soaked in water overnight
- 2 tbsp minced garlic
- ⅓ cup unsweetened almond milk
- 2 tbsp lemon juice
- 2 tbsp mustard
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp onion powder
- Shredded plant-based cheese for topping - we like the Parmela Creamery brand
- Green onion for topping, chopped
Preheat oven to 350. Spray a baking dish with olive oil and set aside. Drain and rinse the cashews. Add to a food processor and blend on high. Add the garlic, almond milk, lemon juice, mustard, and all of the spices. Blend for 3 minutes. The mixture should be completely smooth. Pour this mixture into a baking dish. Drain and rinse the jackfruit. Shred it with a fork and combine with the cashew mixture thoroughly. Bake for about 10 minutes, until warm. Top with shredded cheese and chopped green onion. Place back in the oven for another 5 minutes, or until the cheese is melted and slightly browned. Serve with crackers, crostini bread, or chopped up veggie sticks.