Jacked Up Crab Dip

Serves 4 to 6
Total Time
10 Minutes
2 cups (300g) of raw cashews, soaked in 2 cups (480 ml) of water overnight
1 large clove garlic
¼ cup (60 ml) of unsweetened cashew milk or other vegan milk
2 tbsp (30 ml) of lemon juice
2 tbsp (30 ml) of Dijon mustard
½ tsp of Old Bay seasoning
½ tsp of ground sea salt
¼ tsp of ground paprika
tsp of onion powder
1 (14-oz [400-g]) can of young jackfruit packed in water, or 1½ cups (400g) of fresh jackfruit
Step 1

Drain and rinse the cashews and put into a high-powered blender or food processor. Add the garlic, cashew milk, lemon juice, mustard, Old Bay seasoning, salt, paprika and onion powder and blend for approximately two minutes (scrape the sides frequently), or until it’s smooth and velvety. You shouldn’t see or taste pieces of solid nuts.

Step 2

Scrape the cashew mixture into a medium bowl.

Step 3

Drain and rinse the jackfruit well. Shred the jackfruit with a fork or in a food processor and put in the bowl with the cashew mixture. Gently fold until fully combined. Serve with crackers, toast or sliced vegetables.

Recipe courtesy of Great Vegan BBQ Without A Grill by Linda Meyer & Alex Meyer

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