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.