Buffalo Jackfruit Jalapeno Poppers w/ Cashew Ranch (Vegan + Low carb)

Yesterday when I made this I totally fooled Jose and that was dope.. he fell for thinking this buffalo jackfruit I made was chicken. Ah ha! Success.
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I wanted to make a little vegan twist on the old classic poppers... and I had some jackfruit, so it all worked out. I used @kitehillfoods cream cheese + my homemade ranch, but you can use what ya got!

Buffalo Jackfruit Jalapeno Poppers
Recipe by The Daily Kale

Ingredients:
1/2 can of shredded jackfruit (strained)
3 tbsp cream cheese *vegan or reg (softened)
3 tbsp buffalo sauce (@thenewprimal)
Pinch of :garlic powder, salt, black pepper, dried parsley, paprika
2 jalapeños (seeded and halved)
1-2 tbsp almond flour (mix with a pinch of garlic powder and salt)

Directions:
Drain the jackfruit and then pull it apart so that it is shredded. Then I like to chop it up a bit to be smaller pieces so it’s an easier bite.
Place the jackfruit in a bowl with the spices, softened cream cheese and buffalo sauce. Stir it all up until it is combined. Place 1-2 tbsp of the mixture into the jalapeño half, pressing it in to fill. Top with the almond flour ‘crumbs’.
Bake in oven at 420 for about 10-15 min, keeping an eye on them. You can easily double this recipe if you want to use the whole can of jackfruit- you’ll just need more jalapeños :)
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For the 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

Directions:
Blend together until smooth and creamy. Add more water or milk to thin it out for your desired consistency. Just be sure to add it in slowly- and one at a time, it can change quickly!  Enjoy!

*Have you made these? Tag me on instagram if you did @Thedailykale or leave a comment below!