SOMETHING FOR EVERYONE
IT’S EASIER THAN EVER TO MAKE VEGAN- AND VEGETARIAN-FRIENDLY APPETIZERS FOR GATHERINGS—AND NO ONE WILL BE ABLE TO TASTE THE DIFFERENCE.
CREAMY CASHEW AND SHALLOT DIP
Ingredients
- 10 oz. raw unsalted cashews
- Boiling water
- 3 Tbsp. neutral oil such as avocado or grapeseed
- 1 cup thinly sliced shallots
- 3 cloves garlic sliced
- 1 tsp. fine sea salt
- ½ cup water
- ¼ cup cider vinegar
- 1 tsp. smoked paprika
Instructions
- 1. Place cashews in a large bowl and cover with boiling water. Let stand 15 minutes.
- 2. Meanwhile, in a 10-inch skillet heat oil over medium-low heat. Add shallots, garlic, and salt. Cook, covered, 10 to 12 minutes or until tender, stirring occasionally. Uncover; increase heat to high. Cook and stir about 3 minutes or until golden brown.
- 3. Drain cashews; transfer to a food processor. Add the water, cider vinegar, and paprika. Process about 5 minutes or until smooth. Fold in half of the shallot mixture. Transfer to a bowl. Top with the remaining shallot mixture. Makes 9 servings (¼ cup each).
- PER SERVING 229 cal., 18 g fat (3 g sat. fat), 0 mg chol., 255 mg sodium, 13 g carb., 2 g fiber, 3 g sugars, 6 g pro.
BUTTERMILK-MISO RANCH
CREAMY CASHEW AND SHALLOT DIP
Ingredients
- ⅓ cup buttermilk
- ¼ cup white miso paste
- 1 tsp. white vinegar
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. fine sea salt
- 1 tsp. cracked black pepper
- 1 cup sour cream
- 1 cup mayonnaise
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives
Instructions
- 1. In a large bowl whisk together the first seven ingredients (through pepper) until smooth. Stir in sour creamand mayonnaise until combined. Fold in parsley, dill, and chives. Makes 20 servings (2 Tbsp. each).
- PER SERVING 109 cal., 10 g fat (2 g sat. fat), 12 mg chol., 248 mg sodium, 3 g carb., 0 g fiber, 2 g sugars, 1 g pro.
THEN: DIP WISDOM December 1947: “Do you know about dips? They’re one of the easiest snacks to fix. And there has never been a guest yet, or a snack-loving kitchen prowler, who hasn’t thought the whole idea fun and said so—while fixing another bite to pop into his mouth.”
NOW: CASHEW CREAM A vegan-friendly substitute for cream, cashew cream is easy to make at home. Soak 1 cup of raw unsalted cashews in boiling water 15 minutes, then drain. In a blender or food processor blend nuts with ½ cup water 5 minutes or until smooth. Store in the refrigerator up to 1 week.
