Prepare the jackfruit: Drain and rinse the canned jackfruit.
Make the cashew cream: Drain the soaked cashews and blend them with plant-based milk, nutritional yeast, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and creamy.
Mix it all together: In a large bowl, combine the shredded jackfruit, cashew cream, and hot sauce. Stir until the jackfruit is fully coated and the mixture looks creamy and spicy.
Bake or heat: Transfer the mixture toa baking dish and bake at 350°F (175°C) for 20-25 minutes until bubbly andheated through. Alternatively, heat on the stove over medium heat until warm
Serve: Garnish with chopped green onions or parsley. Serve hot with your favorite dipping snacks like tortilla chips, celery sticks, or sliced bell peppers.
