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I love browsing the recipes and ideas that others have to share. I was doing some reading on food52 and came across this recipe for vegan cheese and thought it sounded really easy and good. It also made me think of one of my favorite things at the bar I used to work at in Ogden, their Stout ale dip is delicious!
Could I combine the two and make a plant based alternative to this great drinking snack? Well beer is the perfect vegan food of course so why not use a tasty IPA, the hoppiness would brighten up the dip, I used almonds since that is what I had on hand, I added a touch of tahini for creaminess, and went with a little bragg’s liquid aminos to add richness. I think it turned out great! This recipe is super duper easy and a bit healthier then it full cheese alternative.
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You will need:
1 1/2 cup blanched almonds soaked for 1 hour in a 1/2 cup Hot water
2 cloves garlic
2 tsp tahini
1/3 cup nutritional yeast, this is what makes it “cheese” like
1/8 cup beer, I used Portland brewing IPA
1 T bragg’s liquid aminos
1 pickled Jalapeno, and 1 tsp of Jalapeno juice
1 small can diced green chilies, drained
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Ideally, you would throw all the ingredients into a Vitamix blender, but since my high power blender dream hasn’t come through yet…and I’m a bit of a glutton for punishment. I used my hand blender…it worked but a food processor or blender is so much easier….save yourself the trouble and use one of those. Serve with crudites, chips, cracker, or on anything else! I sprinkled mine with smoked paprika, that is totally optional.
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