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
Slaven says
This is great, did you try in on a pizza?
Jamie says
So yummy! The first time I made it, I followed the recipe exactly. The second time I reduced the amount of lemon juice, as we found it a bit much for my family’s tastes (I ended up using 1/2 tbsp. lemon juice and 1/4 tsp apple cider vinegar – we found this to be just right). I love that you use oats. There is a cheese recipe in “The Ultimate Uncheese Cookbook” that I really like that also uses oats.
Dreena says
Thanks for the note, Jamie, so glad you enjoyed it and found some modifications that worked better for you! Appreciate the feedback. 🙂
Sydney says
Not bragging but I’m an amazing healthy inspired cook and rarely look to others for recipes but yours are truly exceptional. I even bought your latest cookbook cause your that good! Thanks for all your hard work and ideas!
Dreena says
Thanks so much Sydney. Nothing wrong with knowing your strengths! Thanks for this compliment, much appreciated.
Ellen says
How long do I blend this in a high-speed blender (I have a Blendtec) to fully heat/thicken it (if I don’t have time to bake it)? Thank you, Dreena, for your ongoing great recipes!
Dreena says
Thanks Ellen! I typically put it on the soup cycle, and it takes about 2-3 minutes, depending on how much is being blended. You’ll feel the warmth on the blender jug, and it will become a bit foggy from the steam. So, give it a run on the soup cycle of the Blendtec, should do the trick!
Yami says
Yummy!! Can’t wait to try it. As far as household cleanup goes – minimalism has changed my life. It’s so much easier to keep the house clean when you own and purchase less STUFF. And much easier for the kids to help me. I have two sons and they are in charge of cleaning the kitchen M-Sat and they also do their own laundry. They are 8 and 13. And we have something called “house patrol” in the evenings where everyone helps pick up. But since we have less stuff it takes 5 min. Life is so much more peaceful and relaxed!
Read the book The Joy of Less!
Love,
Yami
Dreena says
Hi Yami ~ glad you chimed in about the work. This is so smart, I love the idea of ‘house patrol’. I have assumed far too much of the cleaning and need to delegate more. The mom-reminding isn’t working! Thanks for the tips!