Baked Pizza Dip

Baked Pizza Dip Recipe

By Peanut Palate

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 20 mins


For the Dip Base

1¾ cup raw cashews boiled

5 tbsp nutritional yeast

1¾ tsp pink salt

½ tsp garlic paste use fresh garlic!

½ cup vegan cream cheese I used Violife brand

2 tsp Italian seasoning blend

⅔ cup Italian spiced pasta sauce I used a basil flavoured sauce

1 cup warm water

7 tbsp tapioca starch

1 tsp tapioca starch

2 tsp apple cider vinegar


1Boil the cashews for 20 minutes in hot water to soften them.

2To check the cashews, try to chew one. There should not be any crunch – it should be soft to chew.

3Once the cashews are boiled, put these along with the rest of the ingredients into a high speed blender.

4Blend all ingredients until smooth.

5Once there are no chunks in the mixture, pour into a baking ramekin and put a baking tray underneath this in case the mixture bubbles over.

6Bake at 375 degrees F for 25 mins. The mixture will rise and bubble as it bakes.

7Once 25 minutes are up, remove the ramekin from the oven.

8Place on a heatproof surface and let it cool for 10 minutes. Then serve with chips, veggies or other dipping items. It is best served hot out of the oven. Once it has completely cooled down, it will thicken up but will still work great as a dip.

9To store, keep in an airtight container and reheat when needed. I recommend heating it with a splash of plant based milk if doing it on the stovetop, so that it doesn't stick to the pan. You can also reheat it in a microwave.

10The texture will change after scraping it out of the ramekin to refrigerate and reheat later, so if you are serving it at a party or potluck it is best served warm. You could also make it a day before and keep it in the original ramekin, then heat the entire baking dish before serving.

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