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
Maggie says
Sooooo good! I made this for the first time, and am eating it with fresh-baked no-knead WW bread. The only deviation I took from the recipe was to peel about 1/4 of a lemon, remove the seeds, and put the small piece of peeled fruit into the blender, in instead of lemon juice, since I’d rather have the phytonutrients from the fruit than not. This recipe is a keeper — it’s good enough to serve to guests, and decadent enough for me to feel like I’m getting a cheesy treat. Love it! Thank you!!!
Andrea says
This sounds so yummy, I can’t wait to try it. How should the potato be prepared – baked or boiled? Does it matter?
Marilyn M says
No surprise! Another delicious Dreena recipe. I’ve been plant based for a year now. After a year of experimenting different recipes from a variety of sources, Dreena has become my go-to for success. No testing necessary, I can rely on healthy delicious results. Thanks you Dreena, I appreciate all the hard work you’ve done for the rest of us.
Dreena says
well you made my day, Marilyn! Thanks for the feedback and kind words.
Linda says
I couldn’t agree more! I know if I make a recipe that Dreena created that I will NEVER be disappointed!
Susan says
I might try this tonight. I don’t want to use it as a dip – I will eat too much – wondering if I put it in a container and in the fridge, what else I can use it for – have you tried it for other things? Thanks so much – my mouth is watering.
Catherine.martina says
Thank you for sharing your knowledge. I appreciate the work that goes into this. I value your desire to help other…families that want to be healthy and not able to afford purchasing your book…yet.. I’m thinking of so many people that say they want to practice this healthy eating style but they feel they can’t afford it. Can’t wait to try with my grand kid.