This Vegan Mozza Dip will blow your mind!
I don’t think I’ve ever written “blow your mind” in a post before.
But whenever I make this dip for our family…
Minds blown!
Usually I make a double batch – and occasionally a triple! It’s so good the family inhales it and ask for more then next day. And next.
So, I’ve gotten used to doubling it, portioning out some to bake another day in the week or even freezing some to bake later.
Now I know there are many vegan cheese recipes online now. So why try this one?
Well, the ingredients are simple and straightforward – not to mention rather surprising!
Plus, this vegan mozza dip is so quick and easy to make. Chuck all those ingredients into the blender, whiz it up – then bake.
If you have a blender with a soup setting, you can even whir up that dip until hot in the blender. Won’t have the golden-baked-goodness look, but will still taste amazing.
This vegan mozza dip is actually in Plant-Powered Families. I haven’t given it a lot of attention to date, but I hear from you guys about this recipe often!
I’ve been so immersed in recipe testing in the past couple of year for both The Cheese Trap and the diabetes cookbook that I almost forgot about this dip.
Almost.
When I do make it?
Fanfare from the fam!
Until I ask for help with clean up… <<crickets>>
We know that drill all too well, yes moms?
We’ll save that vent for another day. 😉
Until we have that vent, enjoy this vegan mozza dip!
I really think you will. x Dreena
Motsa’ Dip
Ingredients
- 1/3 cup raw almonds or cashews
- 1/3 cup rolled oats use certified gluten-free for a gluten-free version
- 1/3 cup peeled cooked, and cooled red or Yukon gold potato (see note)
- ½ teaspoon chickpea or other mild miso optional; see note
- ½ scant teaspoon sea salt
- 1 very small clove garlic
- 1 cup plus 2–5 tablespoons plain unsweetened almond milk see note
- 1½ tablespoons freshly squeezed lemon juice
Instructions
- Combine the nuts, oats, potato, miso, sea salt, garlic, 1 cup and 2 tablespoons of the milk, and lemon juice in a blender and puree until very smooth.
- Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5–8 minutes, stirring frequently until mixture starts to slowly bubble and thicken. To thin sauce slightly, stir in another 1–2 tablespoons of milk, or more as needed for desired consistency (it will thicken more as it sits as well). Avoid thickening sauce over high heat (or increasing heat too quickly), because this sauce can scorch easily.
- Once sauce has thickened, transfer to a serving dish and serve. Alternatively, you can transfer to a baking dish and set under the broiler for a few minutes to lightly brown the top before serving.
Notes
- Potato Note: Use a waxy potato like a Yukon or red here; the texture/flavor is preferable.
- Miso Note: A few extra pinches of salt can be substituted if you don’t have miso on hand (though a touch of miso adds a certain umami quality).
- Milk Note: I opt for plain unsweetened almond milk or soy milk in this dip. They have more neutral flavors and aren’t as sweet tasting as rice and hemp milks can be. Use the extra couple of tablespoons of milk to “rinse” the blender and get out all the dippy goodness!
- Serving Suggestions: We love this dip slathered on warm, crusty whole-grain breads to pair with soups. Or, try alongside chili with tortilla chips for dipping!
images credit: Nicole Axworthy
Nancy says
I’d love to try this, but I can’t use my broiler. Any suggestions on a temp to bake it at and a length of time for baking? Thanks!
Dreena Burton says
Hi Nancy, yep, you can pop it in a high-temp oven, maybe 425 or 450 and let it bake until golden.
Chip says
Made this morning to try to use for quesadillas tonight, but tasted a bite and already love the creamy texture and light but cheesy flavor. However, we’re leaving town tomorrow, so I froze most of it and was wondering, when you freeze a batch to bake for later, do you defrost it first or bake straight from frozen? If you defrost first, do you need to re-blend it? Thanks so much!
Dreena says
Hi Chip, so happy you are enjoying this recipe, thanks for the 5-star review!
I would thaw overnight first, or thaw in a hot water bath for a few hours, then bake. You won’t need to blend again, but you could whisk/stir through after the first few minutes of baking to refresh the texture if it’s slightly watery. Hope that helps!
Chip says
Great! Thanks so much. Also, it worked great in a quesadilla. I smeared it unbaked onto a tortilla, added olives and jalapenos, then cooked in a skillet on both sides until the tortilla was brown and the insides were gooey and warm. Definitely recommend!
Beth says
I love this dip so much! When I first tried it, I made it 3 days in a row! My favorite way to eat it is to heat up black beans, salsa, and some of this dip and then make corn tortilla chips in the air fryer to dip it with.
Dreena says
So happy you’re loving it, Beth – and delicious ideas for serving, thanks for sharing!