Super Bowl Vegan Dips
Spicy Cheese Dip
Makes 1 Cup
- ¼ cup of raw cashews* – Soaked in water overnight before cooking.
- (*Omit cashews for a nut free version).
- 1¼ cups of diced peeled potatoes
- ⅓ cup diced carrots
- 3 tablespoons of nutritional yeast
- 2 tablespoons of coconut oil
- 3 tablespoons of water
- ½ of freshly squeezed lemon
- ½ teaspoon of fine sea salt
- 1 clove garlic
- ½ of teaspoon of white wine vinegar, to taste
- a dash of hot sauce (optional)
- ½ cup of sweet corn
- ½ cup of diced sweet peppers
Place the potatoes and carrots in a saucepan and cover with water. Bring them to a boil then simmer for about 10 minutes until tender and drain them.
Put the potatoes, carrots and drained cashew nuts into a blender with the nutritional yeast, garlic, coconut oil, vinegar, lemon juice, seasoning, water and vinegar and blend until smooth. Add a little more water if necessary.
Pour the sauce into a bowl and add hot sauce (optional), sweet corn and diced peppers. Stir and taste. Adjust the seasoning if necessary. Serve with chips and crudities. Store in the fridge for up to a week.
Artichoke and spinach dip (Vegan)
1 x 10 oz. package of frozen spinach thawed and drained.
1 x 14 oz. can of artichoke hearts, drained and chopped.
1/2 cup almond milk
2 cloves of garlic, minced.
2 cups of plain vegan cream cheese. (Such as Tuffuti).
3/4 cup of nutritional yeast
Juice of a lemon
Salt and black pepper to taste
Preheat the oven to 350. Put all the ingredients into a food mixer and blend. Turn the mixture into an oven proof dish and bake for 30 minutes or until the dip starts to bubble. Serve warm with tortilla chips.
FAST TRACK Mango Salsa
½ cup of chopped fresh tomatoes
½ red onion finely diced
½ cup of diced ripe mango
½ cup of finely chopped cilantro
a pinch of salt
juice of a lime
Place all the ingredients into a bowl and stir then cover and refrigerate in an airtight container. The refreshing sweetness balances nicely with hot spicy dishes. Store for about a week.