3 Vegan Party Dips! French Onion, Tex Mex 7 Layer & Buffalo Cauliflower
Recipes in this Video
Ingredients
- ●2 cups raw cashews, soaked for 4 hours
- ●1/2 cup nutritional yeast
- ●1/4 cup lemon juice
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup caramelized onions (about 1 large onion)
- ●1/4 cup water (adjust for desired consistency)
Instructions
- 1Soak the cashews in water for at least 4 hours, then drain and rinse them.
- 2In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper.
- 3Add 1/4 cup of water to the blender and blend until smooth and creamy. You may need to add more water to reach your desired consistency.
- 4In a skillet, caramelize the onions over medium heat until they are golden brown and sweet, about 15-20 minutes.
- 5Once the onions are caramelized, let them cool slightly before adding them to the blender with the cashew mixture.
- 6Blend again until the onions are well incorporated into the dip.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 9Serve with fresh vegetables, chips, or crackers.
Equipment
Ingredients
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 cup guacamole
- ●1 cup salsa
- ●1 cup dairy-free sour cream
- ●1 cup diced tomatoes
- ●1/2 cup chopped green onions
- ●1/2 cup chopped fresh cilantro
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium bowl, mash the black beans with a fork until slightly chunky.
- 2Spread the mashed black beans evenly in the bottom of a serving dish.
- 3Layer the corn kernels over the black beans.
- 4Spread the guacamole over the corn layer.
- 5Pour the salsa evenly over the guacamole.
- 6Spread the dairy-free sour cream over the salsa layer.
- 7Sprinkle the diced tomatoes on top of the sour cream.
- 8Garnish with chopped green onions and cilantro.
- 9In a small bowl, mix the cumin, chili powder, salt, and black pepper, then sprinkle over the top for added flavor.
- 10Serve with tortilla chips for dipping.
Equipment
Ingredients
- ●1 head cauliflower, chopped into florets
- ●1 cup cashews, soaked for 4 hours
- ●1/2 cup nutritional yeast
- ●1/4 cup buffalo sauce
- ●1/4 cup almond milk
- ●2 tbsp lemon juice
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp smoked paprika
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Spread the cauliflower florets on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
- 3While the cauliflower is roasting, drain and rinse the soaked cashews.
- 4In a blender or food processor, combine the cashews, nutritional yeast, buffalo sauce, almond milk, lemon juice, garlic powder, onion powder, salt, black pepper, and smoked paprika.
- 5Blend until smooth and creamy, scraping down the sides as needed.
- 6Once the cauliflower is done roasting, add it to the blender with the cashew mixture and pulse a few times to combine, leaving some chunks for texture.
- 7Transfer the mixture to a baking dish and bake for an additional 15-20 minutes until heated through.
- 8Serve warm with tortilla chips, celery sticks, or your favorite dipping vegetables.
Equipment
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