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…
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!
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
- 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
- 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.
- 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