Nora: Well, it is a thick creamy spread that you can use in place of cream cheese.
Josh: It’s cream cheese, except non-dairy and homemade rather than expensive and processed. Do with it as you will, flavor it up, go wild, the world is your bagel and you get to make the cream cheese. Cashews are amazing, they can do anything.
Time: 10 mins (if skipping cashew soak and blending extra with blender/food processor), or 4 hours (if soaking the cashews), or 25 minutes (if boiling the cashews instead of soaking)
Makes: Roughly 4.5oz
Omnivore Index: It is thick, creamy, and great for shmearing on stuff. You tell me.
Ingredients
1 cup (4.5 oz) cashews, soaked or boiled 2 tbsp nootch (nutritional yeast) 1/4 cup (4 tbsp) lemon juice 1/2 tbsp oil 1/4 tsp salt 1 tsp apple cider vinegar
Recipe
-If soaking or boiling cashews, soak cashews 4 hours or boil for 15 minutes. Then drain cashews. -Blend until smooth (approximately 1 minute, unless skipping soak/boil in which case blend for longer). -Add everything else, stir or blend together. -Chill before serving.
Closing Arguments
Nora: It’ll do. Josh: It’s cream cheese. So… What else do I need to say?
Nora: This is a mash-up of multiple different vegan cheese and cream cheese recipes. It never really came out as a good replacement for either of those things, but it is an excellent dip or spread. It’s sort of like hummus but with all kinds of zesty flavors in it. Scoop with veggies, crackers or chips, smear it on a burger, use it as a salad dressing… just whatever you do, make sure everyone around you eats it; this stuff is potent.
Josh: I am formerly a professional hummus maker, as in I used to make it for a vegetarian cafe, and I tell you that to say I know an awful lot about delicious, creamy dips. This veggie dip is amazing. Who doesn’t love garlic, for one? For two, who doesn’t love indulging in creamy dips? For three, cashews are full of great nutritional benefits, so why not make yumminess out of cashews? It goes well with chips, crackers, sliced veggies, bread, or even as a thick dressing for a salad (what? You mean you don’t use hummus as a salad dressing? Why the hell not?). Basically this is a great appetizer, side dish, or feature in a main meal that you will always want more of.
Garlicky Veggie Dip
By: His Bite, Her Bite
Serves: 6-8 along with other snacks
Time: 10 minutes active, 30 mins to 26 hours passive
Omnivore Index: if they eat hummus, they’ll eat this
Ingredients: – 9oz raw cashews – 2 Tbsp lemon juice – 2 Tbsp apple cider vinegar – 4 Tbsp oil – 2 Tbsp garlic powder – 1 tsp salt – 1 tsp onion powder – 4 Tbsp nutritional yeast – 1 Tbsp spice blend (we use 21 Seasoning Salute from Trader Joe’s, but Everything Bagel seasoning or McCormick’s Montreal Steak would also be nice)
Directions: 1. Ideally, soak the cashews in water overnight, refrigerated (anywhere from 12-24 hours). If you forget to do that, quick soak the cashews by putting them in a saucepan with about 4 cups of water. You want the cashews to be covered with water, plus a few inches above them because swell quite a bit. Simmer the cashews for 10 minutes. Remove from heat and cover. Let sit 20 minutes. 2. Drain the cashews, put in the blender with the wet ingredients, blend until smooth. Scrape down sides as needed. If your blender is struggling, add water one tablespoon at a time. 3. Transfer the cashew paste to a medium mixing/storage bowl and stir in dry ingredients. 4. Chill dip in the fridge for at least two hours so the spices can hydrate.
Closing Arguments
Nora: it’s hummus, but with more stuff in it. What’s not to love? Josh: it’s like you won the lottery if the lottery was delicious and creamy and “winning” meant tasting it.
