I'm so excited to be here with you on the Bob's Red Mill Blog! I have a hardcore foodie crush on all-things BRM, so I'm thrilled to be able to bring you some delicious vegan and gluten free recipes using my favorite products this year.
First up: my new favorite dip. Made out of cauliflower!
Oh, this is totally happening.
Cauliflower is one of those things I never really pick up from the grocery store because, honestly, there are so many other veggies I love more. Broccoli, kale, carrots, fennel . . . the list is never-ending for a veggie lover like me. But cauliflower? Not so much.
Unless. (And that's a big "unless.") It's blended into dip.
This "Cheesy" Cauliflower Dip needs to be at your Super Bowl party this year! It's completely dairy free, vegan, and gluten free, all while being cheesy, creamy, and downright addictive. And the flavor! Woah, baby. It's doctored up with some of my very favorite dip ingredients:
- Jalapeños: a must when watching football
- Garlic powder & tomato paste: for flavor and color
- Bob's Red Mill Nutritional Yeast: gives us that addictive cheesy flavor
Let's spend a second on that nutritional yeast. I love this ingredient so much, especially because I follow a plant-based diet. Not only is it cheesy and slightly nutty in flavor, but it also is a terrific source of vitamin B12, an essential vitamin, and protein. Vitamin B12 is found naturally in non-plant-based food items such as meat, cheese, and eggs, so it's a good thing when you find a plant-based product loaded with the stuff. Especially when it tastes so delicious!
We loved this dip, and I know you'll be a fan of it too! It's amazing how an ingredient like cauliflower can be blended into an ultra-creamy dip. Enjoy, friends!
Vegan "Cheesy" Cauliflower Dip
Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Yields: 4-6 servings
- 1 large head Cauliflower
- 1 1/4 tsp Garlic Powder
- 1 1/2 Tbsp Tomato Paste
- 4-6 Pickled Jalapeño Pepper Rings*
- 2 Tbsp Pickling Liquid from the jar of Jalapeños
- Salt and Pepper (to taste)
- 4 Tbsp Bob’s Red Mill Nutritional Yeast
- 1/4 cup Olive Oil
- About 1/2 cup unsweetened Almond Milk
Bring a large pot of water to a boil. Break down the head of cauliflower into medium florets. Once the water is boiling, carefully place the cauliflower into the boiling water. Boil until the cauliflower is tender, 7-9 minutes. Carefully remove the cauliflower with a slotted spoon, and place each floret into your high-powered blender. Discard the water.
Blend the cauliflower until broken down (I recommend placing a cloth between your hand and the blender top for protection, just in case any of the hot cauliflower flies out).
Scrape down the sides with a spatula, then add your garlic powder, tomato paste, jalapeño peppers, pickling liquid, salt, pepper, nutritional yeast, olive oil, and 1/4 cup almond milk. Blend until mostly smooth, drizzling additional almond milk into the blender as it's blending if necessary to make creamy. Taste, and adjust seasoning if necessary.
Heat in a pot on the stove over medium low heat if desired. Serve with tortilla chips.
*Add more jalapeño slices if you like it spicy
Alexa Peduzzi is the fruit & veggie-obsessed girl behind Fooduzzi, the plant-based and gluten free food blog. She's a self-trained cook with a special weakness for cookies, peanut butter, and roasted broccoli. She currently works as the Community and Event Specialist at Food Blogger Pro, and she lives in Pittsburgh, PA with her boyfriend, Mark, and cat, Maya. Follow Fooduzzi for more plant-based and gluten free recipes!