Spinach and Artichoke Dip

Even non-vegans will love this one. Serve it up with corn or lentil chips and just watch it disappear in about five minutes. It’s a perfect appetizer for your next party, or as a snack for your post-party late night munchies.

This recipe is a veganized version of a dairy-filled recipe from the amazing Alton Brown.  I first made it with tofu products, then had to switch it up a bit and use almond cheese when I cut out soy. Tofu or not, this dip is amazing and tastes just like the real thing. I present both versions below for your snacking enjoyment.

Soy-Free Spinach and Artichoke Dip

Ingredients:

1 package frozen chopped spinach

1 8-oz can of artichoke hearts, chopped

1/4 cup soy free vegan mayo (I like Follow Your Heart brand)

1/2 tsp salt

2-3 tsp garlic powder

1 tbsp nutritional yeast

pinch of cayenne pepper

1/2 cup of plain almond cheese (recipe here) –leave out parsley, chives, and garlic from the almond cheese

Directions

Preheat the oven to 350F. Defrost the spinach in the microwave according to directions on the package, then place it into a medium-sized baking dish. Open the can of artichoke hearts and drain and rinse them. Chop them into small pieces, and then place them with the spinach into the baking dish. Add the vegan mayo, salt, garlic powder, cayenne pepper, and almond cheese. Stir everything until well combined. Bake at 350F for 20 minutes and serve warm.

Tofu-Based Spinach and Artichoke Dip

Ingredients:

1 package frozen chopped spinach

1 8-oz can of artichoke hearts, chopped

8 oz vegan cream cheese (I like Follow Your Heart brand)

1/4 cup vegan mayo

1/2 tsp salt

1 tsp garlic powder

1/3 cup vegan parmesan cheese (I like GoVeggie brand) or 1 tbsp nutritional yeast

pinch of cayenne pepper

Preheat the oven to 350F. Defrost the spinach in the microwave according to directions on the package, then place it into a medium-sized baking dish. Open the can of artichoke hearts and drain and rinse them. Chop them into small pieces, and then place them with the spinach into the baking dish. Add the cream cheese, vegan mayo, salt, garlic powder, and cayenne pepper. Stir everything until well combined. Bake at 350F for 20 minutes and serve warm.

Ultimate Vegan Baked Potato

I know that you’re thinking potatoes are already vegan, but plain potatoes are boring. Even vegans should be able to add cheese, sour cream, and bacon for some serious comfort food.

Ingredients:

1 russet potato

Vegan Cheese Sauce (my recipe here)

Broccoli florets

Directions:

Put your cashews for the cheese sauce in a bowl with cold water and set aside (if you’re not using cashews, wait until later to make the sauce). Wash the potato and stick a fork in it about 3 times to allow steam to escape. Place it on a tray in the oven at 425F and set a timer for one hour.

Cut up fresh broccoli or use frozen broccoli florets, and place on another tray with foil. Drizzle or brush with olive oil, then sprinkle with salt, pepper, and garlic powder. Place them in the oven and set a timer for 30-45 minutes depending on how crispy you want the broccoli, and take it out of the oven when ready. Cover it with foil to keep warm.

Now, make the cheese sauce in a blender, and set aside in a small bowl.

The potato should be easy to cut open after one hour. If not, let it bake until you can cut it open easily and you can easily mash it on the inside. Once the potato is done, pile on all of your toppings. I like roasted broccoli and cheese sauce on mine, and tofu sour cream and tempeh bacon bits are great additions if you are OK with soy products (my favorite brands are Follow Your Heart sour cream and LightLife bacon). Enjoy!

Vegan Cheeze Sauce (2 Ways)

The most versatile vegan cheeze sauce, without all the stomach aches. Use it for baked potatoes, mac and cheeze, queso, nachos, empanadas…

Option 1: Cashew-based

Ingredients:

1 cup cashews, soaked in water for at least 1 hour, then drained and rinsed.

3/4 cup water

1 tsp lemon juice

2 tsp garlic powder

1/4 tsp each of mustard powder, garlic powder, onion powder, salt, pepper, and paprika

6 tbsp nutritional yeast

Directions:

Throw all ingredients into a blender and blend for 30 seconds or until fully combined and creamy. To heat, place in a saucepan on the stove on medium heat and stir for a few minutes. You can also microwave it, but don’t microwave for longer than 60-90 seconds or it will solidify and burn.

Vegan Mac and Cheese

Option 2: Almond or Soymilk Based

You can use your preferred non-dairy beverage for this sauce.

Ingredients:

2 cups almond milk

4-6 tbsp nutritional yeast

1 tbsp coconut oil or vegan butter

1/4 tsp each of mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric

pinch of cayenne

3 tbsp potato or cornstarch 

Directions:

Put the coconut oil in a pot on low-medium heat and let it melt. Pour the 2 cups of almond milk + potato starch into a measuring cup and whisk until fully dissolved. Pour it into the pot with the melted coconut oil and then pour in the nutritional yeast, mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric, and cayenne pepper. Stir using a whisk for a few minutes on medium heat until it simmers and thickens, then take off the heat and continue stirring for a minute or two. Use as desired (see my choice in the picture below!).

IMG_0023

Option 2 was adapted from Oh She Glows