Source: Veganosity | Serves: | Time: ~40 min
1 cup cashews, soaked in hot water for 15 minutes
2 tbsp lemon juice
¼ cup water add more if you need to thin it a bit more
¼ tsp paprika
½ tsp ground sea salt
1/3 cup nutritional yeast
14 oz young green #jackfruit packed in water, not brine
½ cup vegan buffalo sauce (I used store bought)
1/3 cup vegan ranch dressing
Preheat the oven to 425°F (218°C).
Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tbsp lemon juice, ¼ cup water, ¼ tsp paprika, ½ tsp sea salt, and 1/3 cup nutritional yeast.
Blend on a high setting until smooth and creamy.
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!