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Thursday, September 9, 2010

Cheesy "Crab" Dip

This recipe is pure magic, and all the credit goes to my wonderful husband! He invented this dip last year when we were wondering what to serve at a party.  There was no starting recipe to veganize...he basically just asked, "What ingredients can I combine to make something taste like crab dip?" and came up with some pure creative genius!  Serve this fabulous dip with crackers, chips or as a sandwich spread.  But definitely take it easy...this isn't exactly health food...

Vegan Cheesy Crab Dip
Serves 2-10 depending on how hungry everyone is!

1/4 cup curry cashews (or if you can't find them, use raw cashews)
1 teaspoon kelp flakes
1/2 tablespoon nutritional yeast
3 strips vegan "bacon" (I used Smart Bacon brand)
4 oz. vegan cream cheese (I used Tofutti brand)
1/3 cup vegan mayo (I used Vegenaise)
1/2 of a small white or yellow onion, finely chopped
1 stalk of celery, finely chopped
1/2 block extra-firm or firm tofu tofu, cut into small pieces

Put curry cashews in a food processor and pulse until it is a fine crumb texture.  Add kelp, nutritional yeast and bacon.  Pulse to blend mixture until bacon is in tiny pieces (think bacon-bits).  Add cream cheese and mayo.  Pulse or run food processor until mixture is well combined.  Stir in the chopped onion, celery and tofu.  Chill for at least 3 hours before serving, so the tofu has time to soak up some flavor.  This works well if you make it the day before serving.


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