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The BEST Fun #Vegan Appetizers!😍 I just gave this round up a face lift and now it’s even better than before. Over 20 vegan apps that you can fawn over for your NYE at-home hangout. Dips, small bites, and many #allergyfriendly recipes, too!🙌🏻 List: http://bit.ly/vegan-apps
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✨Ultimate Creamy Spinach Artichoke Dip for extreme food lovers only✨ You will not miss the dairy in this one friends! . Made with ALL Whole Foods and only 9 ingredients, it’s so good and creamy you may accidentally eat the whole thing 😬 . Find it at the link in my profile 👆🏼 or type in 👉🏼 https://www.veggiesdontbite.com/healthy-vegan-spinach-artichoke-dip/ . #vegan #vegandips #vegandinners #vegancomfortfood #givemethatplant #comfortfoodgoeshealthy #glutenfreefood #veganrecipes #wholefoodplantbased #healthymeals #TODAYfood #veganfoodshare #buzzfeast #beautifulcuisines #veganfoodporn #whatveganseat #poweredbyplants #eatclean #bestofvegan #dairyfree #crueltyfree #veganfoodspot @thefeedfeed.vegan https://www.instagram.com/p/Bn2UMv5hatM/?utm_source=ig_tumblr_share&igshid=x293cz9muq6t
In need of nachos or just something to dip your favorite chip in!? Wayfare has you covered! Soy free, gluten free and palm oil free! All of these have amazing texture and taste and will complete any plans you have for Sunday! #vegan #vegancheese #vegandips #noochveganmarket #nooch #vegandenver (at Nooch | Vegan Market) https://www.instagram.com/p/BoE7njRFxWm/?utm_source=ig_tumblr_share&igshid=lvnzfd1tc0tf
This vegan hummus is perfect for dipping vegetables or adding smoky flavor to sandwiches.
Vegan Hummus with Paprika
These Vegan Tofu Sticky Fingers are a delicious plant-based twist on a classic appetizer. Coated in a flavorful mixture of breadcrumbs and spices, they're baked until crispy and served with a creamy vegan blue cheese dip.
Ingredients: 1 block extra-firm tofu, pressed and cut into fingers. 1 cup all-purpose flour. 1 cup breadcrumbs. 1 tsp garlic powder. 1 tsp smoked paprika. 1/2 cup almond milk. 1/4 cup hot sauce. 1/4 cup vegan butter, melted. Salt and pepper, to taste. 1 cup vegan blue cheese dressing. 1/4 cup vegan sour cream. 2 tbsp lemon juice. 1/4 cup chopped fresh chives.
Instructions: Preheat oven to 400F 200C. In one bowl, combine flour, garlic powder, smoked paprika, salt, and pepper. In another bowl, mix almond milk and hot sauce. In a third bowl, place breadcrumbs. Dip tofu fingers into flour mixture, then into almond milk mixture, and finally coat with breadcrumbs. Place tofu fingers on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown. While tofu is baking, prepare the blue cheese dip by mixing vegan blue cheese dressing, vegan sour cream, lemon juice, and chopped chives in a bowl. Serve tofu sticky fingers hot with the blue cheese dip on the side.
Prep Time: 15 minutes
Cook Time: 30 minutes
Country Cove Rabbitry
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A creamy, flavorful cashew cheese paired with a sour and spicy tomato jam that goes well on crackers or sandwiches.
Ingredients: 2 cups raw cashews. 1/4 cup nutritional yeast. 1/4 cup lemon juice. 2 cloves garlic. 1/2 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 1/4 cup fresh chives. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup cherry tomatoes. 1/2 red onion, chopped. 2 cloves garlic, minced. 1/4 cup maple syrup. 2 tbsp apple cider vinegar. 1 tsp smoked paprika. 1/2 tsp red pepper flakes.
Instructions: Soak cashews in water for at least 4 hours or overnight. Drain cashews and add them to a food processor along with nutritional yeast, lemon juice, garlic, basil, parsley, chives, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Transfer the cashew cheese to a bowl, cover, and refrigerate for at least 1 hour to firm up. In a saucepan, combine cherry tomatoes, red onion, garlic, maple syrup, apple cider vinegar, smoked paprika, and red pepper flakes. Cook over medium heat, stirring occasionally, until tomatoes burst and mixture thickens, about 15-20 minutes. Remove from heat and let cool slightly. Serve the herbed cashew cheese with the spicy tomato jam. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Terry Grimwood
A creamy, flavorful cashew cheese paired with a sour and spicy tomato jam that goes well on crackers or sandwiches.
Ingredients: 2 cups raw cashews. 1/4 cup nutritional yeast. 1/4 cup lemon juice. 2 cloves garlic. 1/2 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 1/4 cup fresh chives. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup cherry tomatoes. 1/2 red onion, chopped. 2 cloves garlic, minced. 1/4 cup maple syrup. 2 tbsp apple cider vinegar. 1 tsp smoked paprika. 1/2 tsp red pepper flakes.
Instructions: Soak cashews in water for at least 4 hours or overnight. Drain cashews and add them to a food processor along with nutritional yeast, lemon juice, garlic, basil, parsley, chives, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Transfer the cashew cheese to a bowl, cover, and refrigerate for at least 1 hour to firm up. In a saucepan, combine cherry tomatoes, red onion, garlic, maple syrup, apple cider vinegar, smoked paprika, and red pepper flakes. Cook over medium heat, stirring occasionally, until tomatoes burst and mixture thickens, about 15-20 minutes. Remove from heat and let cool slightly. Serve the herbed cashew cheese with the spicy tomato jam. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Terry Grimwood
A creamy, flavorful cashew cheese paired with a sour and spicy tomato jam that goes well on crackers or sandwiches.
Ingredients: 2 cups raw cashews. 1/4 cup nutritional yeast. 1/4 cup lemon juice. 2 cloves garlic. 1/2 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 1/4 cup fresh chives. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup cherry tomatoes. 1/2 red onion, chopped. 2 cloves garlic, minced. 1/4 cup maple syrup. 2 tbsp apple cider vinegar. 1 tsp smoked paprika. 1/2 tsp red pepper flakes.
Instructions: Soak cashews in water for at least 4 hours or overnight. Drain cashews and add them to a food processor along with nutritional yeast, lemon juice, garlic, basil, parsley, chives, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Transfer the cashew cheese to a bowl, cover, and refrigerate for at least 1 hour to firm up. In a saucepan, combine cherry tomatoes, red onion, garlic, maple syrup, apple cider vinegar, smoked paprika, and red pepper flakes. Cook over medium heat, stirring occasionally, until tomatoes burst and mixture thickens, about 15-20 minutes. Remove from heat and let cool slightly. Serve the herbed cashew cheese with the spicy tomato jam. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Terry Grimwood
