Never underestimate the power of roasted vegetables.
As we speak, I have some fresh tomatoes slow-roasting in the oven. Roasted squash is the stuff of the gods. And caramelized cauliflower? Forget about it.
If you’re ever in a situation with a person that questions how you survive off of “rabbit food,” tell them to come talk to you after roasting vegetables. I assure you; they’ll be singing a different tune.
And this dip? Oh this dip. It takes the power of said roasted vegetables to an otherworldly level. I will personally never go back to soy “cheeze” or whatever ever again. This has rendered all that completely irrelevant and unworthy. Cashew cheese is great, but this is just as delicious and I find it a little more preferable as a dip since the former tends to be extremely rich and fills me up in a nano-second.
Long story short? Try it for yourself. I assure you, you will not be disappointed.
Roasted Vegetable “Cheese” Dip
2 cups raw cauliflower, roasted
½ cup carrots, roasted
1/3 cup pureed pumpkin OR 1 cup butternut squash, roasted
1 tsp miso paste
2 tbsp soy sauce
1 tbsp Dijon mustard
¼ cup water
¼ cup almond milk
3 tbsp white or brown rice vinegar
1 clove garlic
1 tsp onion powder
2 tbsp lemon juice
3 tbsp nutritional yeast
pepper to taste
Once the vegetables are roasted, add all the ingredients to a blender or food processor and blend until smooth. Add more almond milk or water as needed until you reach your desired consistency. Serve with chips, or more veggies!
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