Cheese cravings served.
One of the struggles new vegans face is how to curb or satisfy their cheese addiction. This shouldn’t be an issue because there are several vegan cheese brands that taste like real cheese. Miyoko’s is one, marketed as artisanal, and some do taste really good. Thing is, it’s pricey! Last time I bought, it was priced almost $14 for 1 pack (6.5 oz). But there is really nothing in this world you can’t do your way. After all, I am someone who likes to work from scratch. The least processed, the better. Made in small batches means we get to eat what we can in few days or so. Which then translates to zero trash. I hate throwing expired food! (read: my vegan journey)
For today’s recipe, I thought of doing not one but three different dips (or spreads if you prefer it that way). I have several versions of vegan cheese which I will be sharing in future posts but for now, how’s the sound of original (ah, lame name!), herb (ah, too generic), and maple smoke (now we’re talking!).
The main ingredients are pretty inventive but the fusion of flavors and spices are so satisfying. I kid you not, these dips (or spread) are great to have anytime. Bonus point for not breaking an arm because it’s so easy to whip up I can twerk in between. I know, here we go again with the dancing-while-prepping-food. (read: the happy side of being vegan).
Chickpeas. Almonds. Apple cider. Himalayan Pink Salt. Lemon. Herbs. Spices. Like really, I am more than certain you have all of these in your pantry!
Celery. Strawberry. This dip is non-discriminatory. Dip whatever you like. Or spread to anything. What about sauce? you cheese addict, just eat it and call it a day.
For my vegan cheese-aholics, here’s one for the books! Not one but three cheesy flavors!
- 1 can chickpeas (don’t drain juice!)
- 1/4 cup almonds
- 1 tbsp apple cider
- 1/4 tsp himalayan pink salt
- 1/2 lemon squeeze
- 1/4 tsp dry dill
- 1/4 tsp crushed dry rosemary
- 1/4 sage
- 1 tsp maple smoke
In a blender, combine chickpeas, almonds, apple cider, salt and lemon squeeze.
Scoop out and transfer to 3 small bowls (or serving dish).
First bowl: original flavor (as is).
Second bowl: Mix dill, rosemary, sage.
Third bowl: Mix maple smoke.
:: Take food selfie ::
My personal favorite here is the maple smoke, simply because I have not tasted anything like it before. Stay tuned for another vegan cheese recipe using only 3 ingredients!
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14 thoughts on “Vegan Cheese Dips: 3 Flavors”
Not sure I would necessarily call it “cheese” dip, but it sounds like a delicious and healthier dip nonetheless!
It does have the “cheese” taste. Similar to plant-based meat. It’s not meat but called as such. It’s for vegans who are looking options. It’s a reassurance that they’re not going to miss anything because they can enjoy the taste without the animals
Miyokos—which one do you like? It’s only $5 by me! Also, I just saw they sell aquafaba in powdered form!
What?!!!! That’s so cheap! I like the sun dried. Yep to aquafaba
Hahaha I don’t have any of those ingredients! I do love chickpeas. Does it taste like hummus?
Without the almond, it would.
I like that you can make 1 recipe and serve it three ways.
interesting recipes. they all look like peanut butter.
Haha. Maybe in photos.
These sound really interesting. I might try the maple smoke.
Yum! this sounds so delicious I’ve never tried it with the almonds. We made some vegan cheese with cashews and probiotics once.
Totally want to try! Sounds interesting!
Apple cider? Or, apple cider vinegar?
Apple cider vinegar