Tag: dairy-free

Vegan Nacho “Cheese” Dip

I can confidently say this is one of the most talked about recipes I’ve ever made. My Vegan Nacho Cheese Dip is most definitely a crowd-pleaser but yet this humble dip has so many stories surrounding it. Let’s get into it!

Crowd-pleasing surprise

First off, I have to give my other blog (riskyveggie.com) some props because I posted a version of this recipe a few years back, since it was such a huge hit. I’ve made it for Super bowl parties in the past and it’s always fun to see the look on everyone’s faces when they see a “cheese”-looking dip on the same table as the chicken wings. Hmm…doesn’t look so kosher to me. But when I told them it’s vegan? Not to toot my own horn, but pure amazement on everyone’s faces.

The second time I made this dip for a crowd was last year’s Super bowl party. It was right before Ellie and I moved into our new condo and somehow I mustered up enough energy to whip up a batch of this dip. It’s THAT easy, that it didn’t feel like a chore. We went to a friend’s house to watch the game and their teenage son could not get enough of this. So much so that every time I see their family, there’s a good chance that one of them will ask me when I’m making it next. Well, Gottesman fam, this is for you.

Performance Recipe?

In October 2021, my little sister got married. It was an unbelievably magical weekend. Sunday night (the night before the wedding), there was a dinner and an activity called “Share” – basically like a talent show! There were lots of fun performances – jokes, songs, dances, funny stories and lots of laughs. I hadn’t planned on performing anything for share but about 20 minutes before the program started, a friend said “why don’t you share a recipe?” I looked at her quizzically, “um, how exactly would I do that? I’ve never “performed” a recipe before.”

But I decided super last minute to participate and the first recipe that came to mind was my infamous Vegan Nacho Cheese Dip. This is probably my most-requested recipe (apart from my Coconut Date Balls).

So, I mustered up some courage, jumped up on stage to “perform” my recipe! Wow, everyone was so into it! Maybe because it was a little different and unusual for a talent show? Either way, it turns out, this recipe is the perfect one to “perform” – all I did was share the ingredients and mimicked the action of my blender whirling away! But, the fun part is that I had several people approach me afterwards comment on how delicious (and easy) it sounded and of course, they wanted to know where to find the recipe! Cue a plug for MYV!

Well, look no further, my long-awaited Vegan Nacho Cheese Dip. I promise, it won’t disappoint.

Happy blending!

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Vegan Nacho "Cheese" Dip
Servings: 4 cups
Author: Rachel Katzman
Ingredients
  • 1 Large handful of raw cashews You don't want roasted or seasoned, just buy the raw whole or pieces (in bulk is cheaper) - and store in the freezer to keep them fresh
  • 4 cups Filtered water
  • 4 tbsp Nutritional Yeast
  • 1/2 cup Salsa
  • 2-3 Garlic cloves No need to chop, the blender will do all the hard work for you!
  • 2 tbsp Turmeric
  • 1 can Diced green chilies Optional
Instructions

  1. Add the cashews to the container of a high-powered blender. Add the water and the rest of the ingredients, except the diced green chilies

  2. Slowly power up to the highest setting and let it blend for about 6-7 minutes. The key here is to be patient. You need to let the blender do its job, so it'll be loud but trust me, it's worth it

  3. After about 6-7 minutes, you should hear a slight "chugging" noise and the sauce thicken and tighten up. Lower the speed to the medium speed for 1 more minute

  4. Turn off the blender and slowly pour out the sauce into a large container. Careful, it's going to be HOT! Add in the green chilies and serve!

  5. If you're going to be serving this for a party, I recommend serving it in a slow cooker on low to keep it warm and clump-free. Store in the fridge and use for up to 1 week. Serve with tortilla chips! (Note - this recipe is one of those things where you really don't need to measure. I put in rough measurements here, but you can always taste half-way through the blending process and adjust. One time I wanted to make this for a party but didn't have any salsa, so I substituted spicy red harissa and it was incredible. The perfect amount of heat and spice. So play around with it. Add in some lemon juice for a tang, or add in pickled jalapenos once it's mixed, or even pour in some of the juice before you blend! You can also omit the salsa and turmeric and add in more garlic and almond milk (like half almond milk, half water) to make a vegan alfredo sauce. It's the perfect base to make lots of yummy vegan sauces!!)

Olive Oil Persimmon Cake & Hanukkah GIVEAWAY!

Happy Hanukkah to our loyal Meat Your Vegetables readers! We have an exciting Hanukkah giveaway (see details below on how to enter), but before I provide those details, let’s talk food! This year, I have a slightly non-traditional recipe for Hanukkah, my Olive Oil Persimmon Cake. Before this recipe came together, of course I was brainstorming some new latke or sufganiyot recipes, but then I thought about doing something a little different, and EASIER, might I add.

This cake is so simple, just a few ingredients like coconut flour, eggs, olive oil (of course) and diced persimmons. It’s the perfect cake for those who don’t like desserts that are too-sweet. And if you’re like me and don’t want to patshke with the thought of making homemade sufganiyot, this cake will do the trick. This cake is not only gluten free, but it’s dairy-free too, so go ahead and serve it with some parve iced cream, after you’ve devoured your brisket.

Olive oil is the obvious choice for a cake here, since olive oil is symbolic in the miracle of Hanukkah! Using the olive oil also keeps the cake from drying out. But now, let’s talk about the humble persimmon. Personally, I think they’re underrated and not utilized as much as these beautiful orange fruit should be. I love that persimmons are becoming more mainstream in some kosher cookbooks lately, like “Sababa” from Adeena Sussman and “Peas, Love and Carrots” from Danielle Renov.

Introducing, Persimmons

Persimmons are a fruit that is typically in season from September through December and are common in Asian and Middle Eastern cuisines. There are different types of persimmons – the “fuyu” which is a firm, more squat kind of tomato-looking fruit. The “hachiya” variety have a more pointy-shape and are are eaten when they’re ripe or overripe.

You’re probably wondering what these strange fruits taste like? They fuyu variety cuts like an apple but tastes like a cross between a mango and a sweet bell pepper with almost a hint of cinnamon. And that’s exactly why I add cinnamon to this cake to bring out those flavors. There’s a rich and tangy sweetness yet mild flavor to these orange gems. For this recipe, I use the fuyu variety and kept the skins on. I love this variety for slicing into salads and it can be used in both sweet and savory dishes. Persimmons also are loaded with vitamins A and B and have a good amount of fiber too!

I often find persimmons in my local grocery store but if you can’t find them, or just don’t feel too adventurous to try a weird new fruit, go ahead and use apples, or pears for this cake. Both would be delicious!

Hanukkah Giveaway!

Last but certainly not least, here are details about our 2020 HANUKKAH GIVEAWAY! We are raffling off a HUGE bag of kitchen and home goodies, call it our #COVIDKitchenSurvivalKit.
Giveaway
Some of the gifts included are: an apron, cleaning supplies, kitchen utensils, a beautiful bamboo serving set, and a tumbler autographed by Food Network chef Robert Irvine!  The raffle will be open until Wednesday, at midnight CST, before the last day of Hanukkah, so be sure to enter before then.
Click the link below to enter!

a Rafflecopter giveaway

Good luck, and have a Chag Hanukkah Sameach!

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Olive Oil Persimmon Cake
Prep Time
15 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 6 Large Eggs
  • 3/4 Cup Coconut Flour
  • 1 Cup Sugar
  • 1 Cup Olive Oil
  • 2 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 2 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 3 Fuyu Persimmons, diced Use apples or pears instead!
Instructions

  1. Pre-heat oven to 350F and grease a 9" springform cake pan

  2. Add the dry ingredients to a medium-sized bowl and set aside

  3. Crack the eggs in a large bowl and beat on medium speed with an hand mixer until tripled in size

  4. Add in the olive oil and slowly add the dry ingredients into the egg mixture and beat on slow speed until fully mixed

  5. Add in the diced persimmon and mix

  6. Pour the batter into the greased pan and bake for 30 minutes until golden brown and a toothpick inserted in the middle, comes out clean

  7. Let cool, then dust with powdered sugar and serve at room temp, with or without ice cream!

 

Lemon Bars

Lemon Love

I love acid. I know that sounds bad, but if I could squeeze lemon juice on top of everything, I’d be happy. Lemon ANYTHING is my favorite. Lemon meringue pie is my favorite dessert (we served it at my wedding). And acidity really does help round out the flavors of a delicious meal, especially on a perfectly-cooked piece of salmon. So when Trader Joe’s started carrying Meyer Lemons for the winter (a sweeter version of a lemon), I had to make something super lemon-y. And in my book, that means lemon bars.

Even though my lemon bars are gluten-free, dairy-free (perfect for a Shabbos dessert) and low-carb (yay Keto-friendly), it doesn’t mean that these are without flavor. Quite the contrary. The perfectly crumbly golden crust and the sweet yet tart lemon filling, dusted with some powdered sugar (or I like to use powdered Swerve for a no-sugar alternative). It’s truly heaven in a square-shaped bite.

Easy Peasy, Lemon Squeezy!

I had a total craving for these lemon bars and luckily they’re only 5 ingredients so they’re super simple to whip up in no time! Just make sure that you give the crust a good 10 minutes to cool down before you pour the filling on top. And I doubt that anyone would know these AREN’T made with gluten, sugar or dairy!

Or, if you’re an acid lover like me, feel free to swap out the lemon (or Meyer lemons, in my case) with key lime! How can you go wrong with a key lime tart? Just the thought is making me daydream about sitting on the beach with a cocktail in hand and these bars stacked high on a plate in the other. So there is your cue to make these ASAP!

Happy eating my friends!

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Lemon Bars
Prep Time
10 mins
Cook Time
48 mins
 
Course: Dessert
Servings: 16 servings
Author: Rachel Katzman
Ingredients
  • 1/2 cup Coconut Oil, or Betterine (margarine alternative) You can use butter if you want to make these dairy!
  • 1 3/4 cup Almond Flour
  • 1 cup Sugar, or Swerve sugar alternative
  • 1 tbsp Powdered sugar, or Powdered Swerve, sugar alternative
  • 1/2 cup Lemon juice, or juice from 3 lemons (or use Meyer Lemons like I did!), or use bottled
  • 3 Eggs
  • 1 tsp Lemon extract Optional, for an extra kick!
Instructions

  1. Pre-heat oven to 350F and line an 8x8" square baking pan with parchment paper

  2. Mix melted coconut oil or Betterine in a bowl.

  3. Add 1 cup of almond flour, 1/4 cup of sugar and a pinch of salt. Mix well

  4. Pour into the pan and using (damp) hands, press the crust into the pan

  5. Bake for 15-20 minutes (watch it carefully that it doesn't get too brown) and let cool for 10 minutes

  6. In another medium-sized bowl, combine the lemon juice, extract (if using), eggs, 3/4 cup of sugar or Swerve, 3/4 cup of almond flour and a pinch of salt. Whisk together to smooth out any lumps in the batter

  7. Pour filling onto cooled crust and bake for 22 minutes until just barely jiggly in the middle. I over-baked mine for 1-2 minutes which made it crack but that's okay, it's still delicious! Dust with powdered sugar or Swerve and cut into squares and enjoy!