When I think of fudge, I’m instantly transported to Kilwin’s Chocolate Shop in Lake Geneva, Wisconsin. That was our spot to load up on ice cream, specialty candy and all the fudge you could ever want. It’s the cutest little place where you can watch them make fudge and chocolates through the window. If you’ve ever been, I’m sure you too can remember the intoxicating sweet smell of pure sugar and chocolate as soon as you walk through the door. It’s hard to forget!
The only problem is, I haven’t been able to eat Kilwin’s fudge since going vegan, so instead, I make my own (better-for-you) chocolate fudge. This time, laced with crushed candy cane pieces.
This recipe for Vegan Candy Cane Fudge most resembles the heaviness and smooth as silk texture as the fudge I once remember, at Kilwin’s.
I’m pretty proud of my decadent recipe, mostly because of the ingredients!
Here’s What You’ll need:
Melted Coconut Oil
Melted Vegan Chocolate Chips (I like this brand)
Cacao Powder (I like this brand)
Maple Syrup
Almond Milk
Crushed Candy Canes (or these organic candy canes)
No confectioner’s sugar needed. Just natural ingredients, except the candy canes of course (feel free to omit the candy canes and add peppermint extract instead if you want!) but the candy canes are what add the festive flair and peppermint crunch. We have to live a little!! Plus, what would the holidays be without candy canes?!
Or, try these natural and organic candy canes that look super cute! Side note: I’m not happy with how the pictures turned out but so many of you were asking about this recipe and since moving, I haven’t had time to re-shoot the pictures, so I’m posting them anyway, even though they are terrible and the lighting was super weird.
My MAJOR tip:
Place plastic wrap or parchment paper on the bottom of your dish before pouring the fudge in, to make for easier removal of fudge later (if you want your fudge squares to look prettier than mine). Normally I do this every time but my mind must have been somewhere else while making this!
That way, you can remove the entire brick of fudge and then slice it appropriately, after it has been in the freezer for a few hours. I used this 5.5 x 7.5 inch rectangle glass baking dish – it’s the perfect size!
I promise you are going to LOVE the creamy chocolate-y candy cane crunch. Alright, going to keep this post short and sweet and get straight to the recipe, because I know that’s what you really want right about now!!
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Vegan Candy Cane Fudge
Author:Shannon Leparski
Prep Time:10
Cook Time:4 hours
Total Time:4 hours, 10 minutes
Yield:15 squares 1x
Category:Dessert
Method:Freezer
Cuisine:Candy
Description
Vegan Candy Cane Fudge. Super easy to make festive holiday chocolate fudge with plenty of peppermint candy cane crunch! Made with healthier ingredients!
2 cups vegan chocolate chips, melted (I like Enjoy Life brand)
1/2 cup coconut oil, melted
1/4 cup pure maple syrup
1 cup unsweetened vanilla almond milk (warmed)
1/2 cup raw cacao powder
8 crushed candy canes, divided
Instructions
Unwrap candy canes and place in a plastic bag. Pound them with any kitchen tool (I used a metal spoon) to crush into pieces. Not too much so you have candy cane dust, just bite-size candy cane pieces.
Line a small dish (any shape; I used a rectangle 5.5 x 7.5 glass dish) with plastic wrap or parchment paper for easier removal later.
Melt chocolate chips and coconut oil (together if you want) in the microwave in 30 second intervals, mixing in between and being careful not to burn.
Pour melted chocolate chips and melted coconut oil into the blender. Then add the maple syrup, warmed almond milk and cacao powder to the blender. Blend on high until smooth and creamy. Add in 1/3 of the crushed candy canes to the blender and pulse once or twice, just to mix in the candy canes, not to blend them up.
Pour fudge mixture into baking dish and smooth out with a spatula. Top with a layer of remaining crushed candy cane pieces.
Freeze for 3-4 hours, or until fudge has set. Remove from freezer, then remove the entire brick of fudge by lifting up the plastic wrap. Cut into slices or squares (tip: run your knife under hot water before slicing, for cleaner slices).
Fudge will soften and melt slightly if left out at room temperature. Store remaining fudge in refrigerator (for softer texture) or freezer.
by Kathy Patalsky · updated: · published: · About 3 minutes to read this article. Leave a Comment
Today’s salad dressing recipe is a crowd-pleaser. Creamy, vibrant, zesty, satisfying and a classic, gone vegan: Vegan Ranch Dressing.
And today I am pairing this dressing with curly kale for a few serving suggestions like a Vegan Ranch BBQ Bowl. Ranch-tossed kale is topped with sticky-sweet tempeh cubes, warm chunks of my favorite cornbread, avocado and sliced peaches too. Video for the dressing too!…
Wrap serving suggestion..
Goodies in a wrap, ranch-tossed kale, spicy hummus, pumpkin seeds, avocado..
Cornbread is a perfect pairing with ranch-anything!
Vegan Ranch Dressing. This recipe is cashew-based with a tangy accent from plain yogurt and lemon. Loads of spices like pepper, garlic and a hint of smoky paprika. This dressing really satisfied my creamy ranch craving. I poured it over a giant bowl of freshly chopped romaine lettuce. Tossed. And devoured the entire bowl of lettuce – no topping, nothing, just ranch and salad. That is all you really need when it comes to a good ranch! This recipe is dairy-free, vegan. Hope you love it!
To Make the Bowl:
– Toss kale and any other veggies with the ranch dressing. (recipe below) – Whip up some BBQ Tempeh (recipe here) – Top with sliced avocado and peaches. – Top with my favorite cornbread, sliced into cubes or triangles, or even crumbled over top. – Drizzle additional dressing over top if desired.
This creamy, dairy-free ranch is cashew-based and has loads of tangy, peppery flavor. Whip this up in a blender and fall in love with your salad greens all over again!
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Prep: 2 minutesmins
Cook: 5 minutesmins
Total: 7 minutesmins
Servings: 2cups
Ingredients
2 tablespoon vegan mayo
1 cup raw cashews (no soaking required)
¼ cup plain yogurt, vegan (almond-based recipe used)
1 cup water
¾ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper (or ¾ teaspoon fine black pepper)
½ teaspoon pink salt
⅛ teaspoon smoky paprika (optional)
2-3 teaspoon fresh lemon juice
⅛ teaspoon lemon zest
1 teaspoon maple or agave syrup (optional)
Optional herbs: fold in 2 tablespoon finely chopped parsley if you want a fresh herb accent
Instructions
Add all ingredients to a blender and blend from low to high until smooth. You really want to blend on high for a good minute to smooth everything out.
Pour the dressing into a salad dressing-worthy container, one with a lid works best – otherwise use plastic wrap to seal. Chill in the fridge for at least twenty minutes before serving. Store in fridge. The salad dressing lasts up to 4-5 days in the fridge. If the dressing thickens too much after a few days, you can add a splash of water or lemon juice to thin things out. Shake well before pouring.
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Sometimes the sauce and toppings just get in the way, right? The melted garlic cheese interior in these bad boys is to die for. You’ll want to double the recipe if you have hungry teens to feed.
Ingredients:
1 recipe Basic Pizza Dough, uncooked
1 cup vegan mozzarella shreds (Lane uses Follow Your Heart)
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried basil
1 tablespoon chopped fresh parsley
¼ cup nutritional yeast
3 tablespoons olive oil
Instructions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Divide dough into 16 to 18 pieces. Roll pieces into balls.
In a small bowl, mix together cheese and garlic.
In each dough ball, press about a tablespoonful of cheese-garlic mixture into the center and close dough around it. Roll back into a smooth ball. Place on prepared baking sheet. Repeat for rest of dough balls.
Bake 20 minutes or until golden brown, shaking baking sheet halfway through cooking to help brown evenly.
In a large bowl, mix together salt, garlic powder, basil, parsley, and nutritional yeast.
When rolls are hot out of the oven, drizzle with olive oil, turning to coat.
Place oiled rolls a few at a time into nutritional yeast mixture, tossing to coat. Serve hot.
Published: · Modified: by Jeni · This post may contain affiliate links ·
This Easy Vegan Pesto Pasta Salad is perfect for BBQs and potlucks!
Pasta salad is one of my favorite dishes to bring to potlucks, summer BBQs and picnics. I love how versatile pasta salad can be. You can easily switch up the veggie or the dressing.
This Easy Vegan Pesto Pasta Salad is one of my new favorites. The recipe comes together quickly and it’s perfect for making ahead of time.
Did you know that I have a youtube channel? Along with my recipes videos, I have started to post more personal style videos and vlogs. A few fews ago, I posted a Trader Joe’s grocery haul. If you watched that video, you saw that I finally picked up the vegan cashew pesto to try. I have made a few pasta salads with the pesto since purchasing it and I’m obsessed! It is so good! Have you tried the pesto from Trader Joe’s?
For this Easy Vegan Pesto Pasta Salad, feel free to use your favorite vegan pesto. I love having a few quick and easy recipes on hand for entertaining. This Easy Vegan Pesto Pasta Salad is a great recipe to make if you need a quick and easy dish to bring to a picnic or BBQ.
For added texture, I added green beans and corn to the salad. The combination of the vegetables and pesto is delicious!
Yield: 4 to 6 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This Easy Vegan Pesto Pasta Salad is perfect for BBQs and potlucks! Use your favorite pesto recipe store-bought vegan pesto.
Ingredients
8 ounces Fusilli Pasta, gluten-free if necessary
Salt
2 Cups Green Beans, snapped and cut in half
2 Cups Fresh Sweet Corn
½ -¾ Cup Vegan Pesto
Salt and Pepper to taste
Instructions
Bring a large pot of water to a boil. Add a large pinch of salt.
Add the pasta and cook according to the package directions. During the last 2-3 of the pasta cooking, add the green beans and corn.
Once the pasta is cooked, drain the pasta and vegetables. Rinse under cold water briefly.
Start with ½ cup of pesto and toss. Add more pesto if necessary.
Season with salt and pepper to taste.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
XO Jeni
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[…] For side dishes to serve alongside the Vegan Beer Brats, I love my Vegan Dill Potato Salad, Maple Baked Beans, and Easy Vegan Pesto Pasta Salad. […]
“I wanted to make some basic chocolate chip cookies for my kids (vegan & spelt) and found this recipe on http://www.vegfamily.com/vegan-recipes/desserts/spelt-carob-cookies.htm. It goes together really quickly and easily and only has 8 ingredients. I used a light spelt flour, which I think is most suitable for this recipe. They’re a little cake-like, as with most vegan cookies…I prefer them this way. Note that the recipe only makes 12 cookies – you could make 24 small ones, but I like the larger size. Use carob or vegan chocolate chips, and I’m sure you could add some nuts and seeds if you choose. Hope you enjoy!”
Ready In:
35mins
Ingredients:
8
1⁄2
cup vegan margarine (ie Earth Balance)
3⁄4
cup organic sugar (or your prefered sugar…)
1
banana (or sub 1/4 cup liquid egg replacer)
1
teaspoon vanilla extract
1⁄2
teaspoon baking powder
1 1⁄4
cups light spelt flour
1⁄2
teaspoon sea salt
1⁄2
cup semisweet vegan chocolate chips (or carob chips)
directions
Preheat your oven to 350 degrees and lightly oil a baking sheet.
In a large mixing bowl or your stand mixer, beat the margarine with the sugar, vanilla and banana (or egg replacer).
Blend in the flour about 1/4 cup at a time along with the baking powder and salt. Don’t overmix, but make sure everything is nicely blended with no dry spots.
Lastly, fold in your chocolate or carob chips.
Drop by heaping teaspoon fulls onto your cookies sheet, making 12 large or 24 small cookies. Bake 10-14 minutes until done, which will depend on the size of your cookies.
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RECIPE SUBMITTED BY
I first discovered recipezaar?when googling for some recipe that I can’t even remember now.??Before long I was?totally addicted and still?find it such a helpful resource for all sorts of things. People have really great ideas on this site, good senses of humour and, well, good recipes.
Vegan dirty rice is a savory spin on popular Southern comfort food that is a must-try! Vegan ground protein cooked with rice seasoned with garlic, onion, bell peppers, celery, and Creole seasoning!
Hey, you. What’s up? Are you feeling okay? You look a little down. That’s too bad. Oh, I know what it is: you’re looking for some delicious rice recipes and you can’t find any good ones on the web. Well, come to my warm embrace, it makes everything better.
Take a look around this site; there are different unique rice recipes here, including the absolute best versions of traditional Creole recipes as well as Southwestern Cajun dishes that are native Louisiana (because they are). Even if you don’t normally have time to cook from scratch, these recipes are pretty easy to whip up for a weeknight dinner—a must with hectic schedules like ours.
Sometimes it’s the simplest recipes that taste the best. That’s the case with these vegan dirty rice. All you need is some vegan burger, some vegetables, and some spices, and you can serve up this New Orleans classic in no time at all. Take the guesswork out of making dirty rice when you follow these simple directions! My family gobbles this up and asks for seconds plus the leftovers are wonderful.
What Is Dirty Rice?
Dirty rice also (Cajun rice) is an American Cajun/Creole dish. This rice is originally from Southern Louisiana.
Cajun rice is eaten all over the American south.
Dirty rice is popular throughout the Cajun country, especially in New Orleans. It is served in various forms at all public gatherings, whether it is a family reunion, potluck, cookout, funeral.
Although there are many versions of dirty rice, traditional dirty rice is made with ground beef, pork, chicken livers (giving it its dirty color), onion, celery, bell pepper, and Creole seasoning.
My Vegan Version Of Dirty Rice!
In my version of dirty rice, I added a vegan burger for that dirty rice look.
I have made it with my vegan burger recipe and Beyond burger and they were both a huge hit. I also substituted green bell pepper for red bell pepper.
This is the perfect one-pot meal! This dirty rice can easily be adapted with your favorite veggies. And protein to be enjoyed all year round.
If you like Cajun food, this might become your new favorite way to enjoy it.
Why Is It Called Dirty Rice?
It is called ‘dirty rice’ because of the bits and pieces of browned meat studded in the rice.
Traditionally long-grain or medium-grain white rice is used to make homemade dirty rice but I use brown rice.
Why You Should Try This Recipe?
I like to make dirty rice and I hope you’ll too. It’s great for lots of reasons:
It’s an easy recipe, so you can do it even if you don’t really know how to cook!
Whoever you’re bringing home from the bar or a party is going to be impressed by your cooking skills
It’s healthy and nourishing! This dirty rice recipe is made with healthy ingredients and is high in protein and carbohydrates to help you feel satiated for longer. Additionally, it is a good source of important vitamins, minerals, and macronutrients because it contains bell pepper, garlic, onion, celery, and other nutrients rich ingredients.
What Type Of Rice Is Used In New Orleans?
Rice: Traditionally white long grain rice is used but I’m using long-grain brown rice. Rinse the starch out in the sink with a fine mesh strainer. The rice is then be simmered in a mixture of chicken broth and water with classic Cajun seasoning.
Veggies: Cajun and Creole cuisines season their dishes with a range of traditional vegetables.
What’s In Dirty Rice?
Vegan Burger Or Store Bought
Oil
Onion
Garlic
Celery
Bell Pepper
Creole Seasoning
Vegetable Broth
Cooked Brown Rice
Salt
Green Onion
A flavorful take on the classic Southern comfort dish, vegan dirty rice recipe is definitely a must-try! Cooked vegan ground protein, rice seasoned with onion, celery, bell peppers, and Creole seasoning.
How To Make Vegan Dirty Rice?
This vegan dirty rice recipe is so simple and quick to make. You don’t need any special tools or ingredients (except a good vegan burger), and it’s so delicious that people will be begging you for the recipe!
To make dirty rice, you’ll need:
Cook vegan burger following recipe instructions or if using storebought burger, cook according to package directions and cut into small pieces using a fork and knife, set aside.
Heat oil in a large skillet on medium-high heat, add onion, garlic, celery, bell peppers and cook until fragrant and soft, about 3 minutes.
Add Creole seasoning, or use Tony Chachere’s Creole Seasoning vegetable broth and bring to a boil. Cook for 3 minutes.
Stir in the vegan burger, rice, salt to taste, and spring onion. Cook until heated through, about one minute.
How To Serve Vegan Dirty Rice?
After the rice has been properly cooked, simply fluff it and set it aside for 5 minutes before serving.
I prefer to garnish it with freshly chopped green onions and parsley. I strongly advise you to do the same! To add a touch of color, dice up some red onion and toss it into the mix, but it’s entirely up to you.
If you like being spiffy and presenting these rice in a bowl rather than right from the pot, add a substantial quantity into a midsize bowl with a spoon. Then, by using the back of a spoon, press it into the bowl until it is evenly distributed. Place the plate onto the bowl, securely pressing everything together, and flip. Remove the bowl, and you’re done! A lovely heap of dirty rice.
If you’re looking for something with a little more flair, try adding some chopped pecans or almonds on top before serving. It gives it just enough crunch without overwhelming your taste buds!
What Goes Well With Dirty Rice?
Dirty rice is typically served as a side dish with black-eyed peas or beans, but it can also be served alone as a main course. My Vegan Gumbo Recipe tastes amazing with this Cajun dirty rice recipe with a side of Vegan Chicken Nuggets and Southern Fried Cabbage.
I suggest pairing this with any of the following to make it a more complete meal:
Oven-Baked BBQ Fries or Vegan Manicotti,sautéed collard greens or kale, Corn Muffins, Air Fryer Asparagus,Vegan Coleslaw,roasted cauliflower, and a light-dressed side salad.
Can You Freeze Dirty Rice?
Yes, you can freeze dirty rice, preferably freeze your dirty rice immediately after cooling. Place rice in sealed containers and freeze.
Dirty rice should keep for one month in the freezer.
To reheat dirty rice you can either defrost the container in the refrigerator or reheat from frozen. I usually add about 2 tablespoons of water or vegetable broth to the pan.
Is It Possible To Make This Dish Ahead Of Time?
Yes, it can be prepared up to three days ahead of time. If you’re preparing it for lunch, reheat it for 2 minutes in the microwave. If you’re making it ahead of time for a family of four, reheat it in a skillet over medium-high until well heated.
A flavorful take on the classic Southern comfort dish, vegan dirty rice recipe is definitely a must-try! Cooked vegan ground protein, rice seasoned with onion, celery, bell peppers, and Creole seasoning.
Which Type Of Rice Should You Use?
It’s fine to use your preferred long-grain white rice. If you prefer the flavor and texture of brown rice, go ahead and use it. The best part about Dirty Rice is that you can use any type of rice you have on hand – white or brown – even brown minute rice!
This “Southern Rice” is best made using precooked and chilled rice! You’ll be combining the precooked rice with sautéed vegetables and seasonings in a skillet!
Is Dirty Rice The Same As Rice Dressing?
No, Dirty rice and rice dressing are not the same thing. They differ mostly in what protein they utilized. Dirty rice is traditionally made with sausage and chicken livers, whereas rice dressing is traditionally made with beef or pork chopped up.
Outside of Louisiana, many people are reluctant to purchase minced chicken livers to ensure their dish is authentic.
Holy Trinity: What Is It?
The Holy Trinity is a combination of three ingredients used in Cajun cooking: onion, green bell pepper, and celery. From gumbo to étouffée, it’s the foundation of all essential Cajun meals.
Is Rice Healthier Than Pasta?
When it comes to calorie content, rice has 117 calories / 100g versus pasta’s 160 calories.
If you’re trying to lose weight on a calorie-controlled diet, rice over pasta may be the best option.
Recipe Note
The most important thing to remember when making this wonderful dish is to not overcook it after adding the rice. Overcooking will ruin the taste of the dish and make rice soggy/sticky.
I hope that I’ve helped make your life a little bit easier. Now go back to being happy and try this recipe!
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1cooked vegan burgerhomemade or store bought
1tablespoonolive oilor your favorite oil
1medium onionfinely diced
3clovesgarlicminced
1celery stalkchopped
1/2medium bell pepper(I used red bell pepper)
1tablespoonCreole seasoning
1/2cupvegetable broth
3cupsbrown ricecooked
saltto taste
green onionchopped for garnish
Cook vegan burger following recipe instructions or if using storebought burger, cook according to package directions and cut into small pieces using a fork and knife, set aside.
Heat oil in a large skillet on medium-high heat, add onion, garlic, celery, bell peppers and cook until fragrant and soft, about 3 minutes. Add Creole seasoning, vegetable broth and bring to a boil. Cook for 3 minutes.
Stir in the vegan burger, rice, salt to taste and spring onion. Cook until heated through, about one minute.
Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.
This banana cake is a popular vegan cake recipe, a delicious and healthy dessert, and a great way to use up those ripe bananas sitting in the fruit bowl. It is also commonly part of a Kwanzaa celebration. But no matter the occasion or the reason, this vegan dessert will certainly hit the spot and makes a great snack or dessert. Similar to banana bread, banana cake is a little bit lighter and sweeter but just as comforting and delicious.
What if My Bananas Aren’t Ripe?
Over-ripe bananas in the fruit bowl are often the impetus to make banana cake or bread, but if you are determined to make this cake and your bananas haven’t reached that soft stage yet, there is a trick you can try. Place peeled bananas on a baking sheet in a 300 F oven for 15 to 20 minutes; the heat will bring out the fruit’s sweetness and soften the flesh.
And if you have the opposite situation and are concerned your bananas are too far gone, as long as there is no mold growing, they are safe to use.
The generous amount of bananas means you need less oil, so this vegan banana cake is lower in fat than other recipes (and egg-free). If you like, top it off with a vegan cream cheese frosting for a real treat, perhaps with the addition of some crushed nuts and a sprinkle of cinnamon for presentation.
Tips for Making Vegan Banana Cake Recipe
If you often find yourself with over-ripe bananas, freezing is a great way to store them for later use, whether to use them in smoothies, breads, cakes, or muffins. To make preparation for recipes easier, peel the bananas before freezing; you can place whole bananas in zip-top bags and freeze, or slice them, flash freeze, and then store them in airtight containers.
What You’ll Need to Make This Vegan Banana Cake Recipe
Cook Mode (Keep screen awake)
2cupsall-purpose flour
1 1/2teaspoonsbaking soda
1/2teaspoonsalt
1cupsugar
1/4 cup neutral oil, such as vegetable or canola
4mediumripe bananas, mashed
1/4cupwater
1teaspoonpure vanilla extract
Gather the ingredients.
The Spruce Eats / Diana Chistruga
Preheat the oven to 350 F. Lightly grease a 9-inch-square baking pan.
The Spruce Eats / Diana Chistruga
In a small bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoonsbaking soda, and 1/2 teaspoon salt. Set aside.
The Spruce Eats / Diana Chistruga
In a separate large bowl, whisk together 1 cupsugar and 1/4 cup neutral oil, then add in 4 medium mashed bananas until combined.
The Spruce Eats / Diana Chistruga
Add 1/4 cup water and 1 teaspoonvanilla extract, stirring to combine.
The Spruce Eats / Diana Chistruga
Add in the flour and baking soda mixture, stirring just until the ingredients are lightly mixed and thoroughly wet. Make sure not to over-mix.
The Spruce Eats / Diana Chistruga
Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
The Spruce Eats / Diana Chistruga
Remove the cake from the oven, place it on a wire rack, and let cool in the pan for 15 minutes. Turn it out of the pan onto the rack and let it cool completely.
The Spruce Eats / Diana Chistruga
Cut into squares and enjoy.
How to Store/Freeze
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If chilled, let the cake come back to room temperature before serving.
The baked and cooled can be wrapped in a double layer of plastic wrap, then covered in a layer of aluminum foil and frozen. Let the cake thaw in the refrigerator for 1 to 2 days, or as needed. Let the cake come to room temperature before serving.
Feeling Adventurous? Try This:
Nutrition Facts (per serving)
325
Calories
7g
Fat
62g
Carbs
4g
Protein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories
325
% Daily Value*
7g
9%
Saturated Fat 1g
3%
0mg
0%
370mg
16%
62g
23%
Dietary Fiber 2g
8%
Total Sugars 32g
4g
Vitamin C 5mg
26%
Calcium 8mg
1%
Iron 2mg
9%
Potassium 246mg
5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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It only takes 10 minutes for you to be in food heaven!
Oh creamy, melty, smooth, hot, dreamy vegan beer cheese dip. Where have you been all my life? Waiting to be discovered I suppose. I have been on a mission recently to make the PERFECT substitute for a beer cheese dip. Now is the time for some fall parties and lots of family get togethers are coming. It took me a few tries, and took me completely starting over with my ideas, but here I think we have the best replacement for a fondue like beer cheese dip.
Dipping in soft pretzels, or crackers or chips! Using to top a veggie dog, making beer cheese nachos, mixing with chili to make a chili cheese dip. The possibilities are endless, and it all starts with the easiest vegan cheese dip ever. It legit takes 10 minutes, stays melty long after you make it, making it perfect to sit out for a party.
The entire recipe is just whisking ingredients together in a pot and heating until thick. That is it. Done. I enjoy making my own vegan pretzels, but a lot of store bought ones are already vegan. So just check out packages and find the ones you love!
My husband said he was going to make this beer cheese dip for his next work potluck and not tell anyone it is vegan and see if they can tell. I consider that an amazing complement, especially coming from him, I trust his palette! It made me feel even more confident that this is the BEST!
There are so many reasons to make this vegan beer cheese dip. You can also feel good about it as there are only about 100 calories in the entire batch of dip. I don’t like to count calories, but I felt like that was worth mentioning the difference between this vegan dip and a regular cheese dip which normally comes in at 400-500 calories in ONE serving. Just sayin’.
Print Recipe
Creamy, dreamy, smooth and melty. This cashewless quick and easy dip is the most delicious cheese dip ever!
Cook Time 10 minutesmins
Total Time 10 minutesmins
Instructions
In a medium sized sauce pan, whisk together the almond milk, beer and water. Heat on medium high.
Now whisk in the apple cider vinegar, garlic powder, nutritional yeast, smoked paprika, turmeric and salt.
Bring to a simmer, reducing heat as needed. Simmer for about 5 minutes to heat and cook the beer a bit.
Now whisk in the tapioca starch. Whisk until the tapioca starch is fully incorporated. Make sure there are no clumps. Continue whisking and simmering until the cheese dip has thickened. It may take a few more minutes.
Serve immediately with pretzels, crackers or chips. Or whatever you want, really.
Notes
If you want the dip thicker, add a little more tapioca starch. I enjoy mine fondue like, but you can make it thicker.
The dip will thicken upon cooling a bit, so it will probably end up a bit thicker than it looks.
Make sure there are no clumps of tapioca starch, it may need to be whisked for a while to get it fully incorporated.
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For added texture, I added green beans and corn to the salad. The combination of the vegetables and pesto is delicious!
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[…] For side dishes to serve alongside the Vegan Beer Brats, I love my Vegan Dill Potato Salad, Maple Baked Beans, and Easy Vegan Pesto Pasta Salad. […]