A creamy dip made using tofu based soured cream, fresh chives and grated dairy free mature cheddar cheese. You can serve this dip hot or cold, it would go well with crackers, breadsticks, vegetable sticks or crisps. It’s ideal for sharing and it’s so quick and easy to make. Silken tofu provides a velvety smooth base for this dip, once blended it has a fantastic texture and readily takes on other flavours
Yield; 575g of dip Prep time; 10 minutes
You’ll need;
- One 349g pack of silken tofu
- Two tablespoons of fresh lemon juice
- One quarter of a teaspoon of both garlic granules and onion granules
- Three tablespoons of nutritional yeast
- 150g grated dairy free cheese, I used Cheddarton by Violife, it’s available from most supermarkets
- 10g of fresh chives, diced
- Salt and black pepper to taste
Method;
- Start by adding the 349g silken tofu, two tablespoons lemon juice, one quarter of teaspoon of garlic granules and one quarter of a teaspoon of onion granules into a blender along with one tablespoon of the nutritional yeast. Blend until you have a lovely smooth mixture
- Add the tofu mixture into a mixing bowl along with the remaining two tablespoons of nutritional yeast, 150g grated dairy free cheese and 10g diced chives. I used Violife Cheddarton, but feel free to use any dairy free cheese you like. Season to taste with salt and black pepper, then fold everything together until it’s well combined
- Pop the dip in the fridge to chill until you’re ready to serve it. It goes well with all sorts of things, crackers, breadsticks, crisps and vegetable sticks would all work really well
This dip is also lovely served warm too. It would make for a lovely starter or snack to share. You’ll be able to get at least three servings of baked dip from the original dip recipe listed above
Yield; Three servings Cook time; 10-12 minutes
You’ll need;
- 190g of soured cream, cheese and chive dip
- An oven safe ramekin or similar sized dish
Method;
- Simply spoon roughly 190g of dip into a small ramekin, or similar oven safe dish. Smooth out the top with the back of a spoon, then pop it into the oven at 180°C/160°C fan assisted for 10-12 minutes. Alternatively you can use an air fryer, just pop it in at 160°C for 10 minutes
- Once it’s heated through a golden on top, remove it from the oven/air fryer. Leave the dip to stand for a couple of minutes before serving
Bethany's Vegan Kitchen 