Creamy Vegan Tomato Cheez Dip

Creamy_Vegan_Tomato_Cheez_Dip_Recipe_001

This is seriously extremely easy, and if your family is a lover of cheesy sauces, they are gonna love this!

This is rich, thick and creamy, I don’t think it’s possible for me to comprehend how this isn’t made out of cheese! You can use this dip for breads and such. I actually made this dip to go with my garlic bread made out of cauliflowers!

Substitution Note: If you can’t get marinara/pasta sauce, add 1 cooked tomato, 2 tablespoons tomato paste and 2 tablespoons vegetable broth.

Creamy_Vegan_Tomato_Cheez_Dip_Recipe_002

Creamy Vegan Tomato Cheez Dip

1/4 cup cashew, pre-soaked
1/4 cup almonds, pre-soaked
3/4 cup healthy marinara/pasta sauce (I recommend Rao’s, or homemade)
6 sundried tomatoes in olive oil
2 tablespoons almond milk
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dill
1 teaspoon dried basil
1 teaspoon smoked paprika
1 teaspoon Italian herbs
1/4 teaspoon allspice
1/8 teaspoon ground cinnamon
A few sprinkles freshly ground pepper
A few sprinkles Himalayan/sea salt
A pinch of red pepper flakes

Soak almonds and cashew in water for about 30 minutes, then drain all the water out.

Add all the ingredients into the blender and blend on full speed until it’s completely smooth, then spoon it out and serve.

Creamy_Vegan_Tomato_Cheez_Dip_Recipe_003

Creamy Vegan Tomato Cheez Dip
Serves: 4
 

Ingredients
  • ¼ cup cashew, pre-soaked
  • ¼ cup almonds, pre-soaked
  • ¾ cup healthy marinara/pasta sauce (I recommend Rao’s, or homemade)
  • 6 sundried tomatoes in olive oil
  • 2 tablespoons almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dill
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian herbs
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground cinnamon
  • A few sprinkles freshly ground pepper
  • A few sprinkles Himalayan/sea salt
  • A pinch of red pepper flakes

Instructions
  1. Soak almonds and cashew in water for about 30 minutes, then drain all the water out.
  2. Add all the ingredients into the blender and blend on full speed until it’s completely smooth, then spoon it out and serve.

 

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>