One of the toughest things about being a vegan is coming up with appetizers that can be shared with the omnivores in your life ...especially when cheese is involved. 😋
These recipes are not only delicious, not only vegan, but they will please even the most difficult to please palate. 💜
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Lala’s Spinach Artichoke Dip
8 ounce vegan cream cheese, recommend Violife
.5 cup frozen spinach, water squeezed out
14 oz jar artichokes, in water, drained and chopped
.25 cup vegan sour cream
1 garlic clove, minced
1 teaspoon onion powder
1 + .5 cups white vegan cheese, shredded
.5 teaspoon salt
Allow cream cheese to come to room temperature. Let spinach defrost. Heat oven to 350.
Measure out .5 spinach, water completely squeezed out. Do not skip this step or your dip will be very watery. Squeeze it and then squeeze it more.
Mix all ingredients together, except for .5 cup of the shredded cheese.
Place mixture into a smallish oven safe dish. Cover with remaining shredded cheese.
Bake for 30 minutes, until the dip bubbles on top and begins to brown. Serve with bread, chips, veggies or whatever you like.
Lala’s Queso Blanco
2 medium potatoes, peeled and cubed
.5 cup raw cashews
1.5 teaspoons salt (for cooking the potatoes)
2 garlic cloves
.25 cup nutritional yeast
1.5 teaspoons miso paste
1.5 teaspoons white vinegar
.25 cup green chilis, choose your heat level
.5 teaspoon salt
2 tablespoons jalapeno juice
2 tablespoons jalapenos
.25+ cup water
Peel potatoes and cube. Add to a medium pot along with the raw cashews, cover with water and add salt. Bring to a boil and lower temperature to a medium simmer. Cook for about 15-20 minutes until the potatoes are fork tender. Drain potatoes and add to a blending cup. Add all of the remaining ingredients except for the water. Once blended, determine if you need additional water. The final product should be like melted cheese, not thick.
Lala’s Ranch Dip
.75 cup sour cream, vegan obviously
2 teaspoons white vinegar
1 teaspoon dried or fresh dill
2 teaspoons dried parsley or 1 tablespoon fresh chopped parsley
1 teaspoon onion powder
.5 teaspoon garlic powder
2 teaspoons dried chives
.5 teaspoon maple syrup
.5 teaspoon salt
Black pepper to taste
Plant milk/water as needed to thin out dressing
Mix all ingredients together. Add water or milk as needed to thin out the dip. Refrigerate for 30+ minutes before serving. Great with chips or vegetables.
(This is a very flavorful Ranch Dip. If you don't love flavor, then maybe cut the seasonings in half.)