Cream Cheese Pizza Dip Recipe (Without Sour Cream) 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, combine cream cheese, cashews and all the other ingredients in a high-speed blender.
4Blend all ingredients until smooth.
5Once there are no chunks in the cream cheese mixture, pour it 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 at room temperature for 10 minutes. Then serve with chips, veggies or other dipping items. It is best served at this time while it is very gooey.
9Once it has completely cooled down, it will thicken up. Serve with pretzels, nachos, veggie sticks, baguettes and more.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.