Quickly made and super tasty: This gluten-free and vegan leek dip makes the perfect spread for your favorite crusty bread. It’s also pretty good on crackers (Last Update: 08/26/2019).
It’s fall! Apart from pumpkin there are plenty of other delicious vegetables coming in season now, incluing brussels sprouts, parsnips and – of course – leeks! Leeks are so versatile – think of soups, vegan quiches, salads, casseroles, etc – and have a ton of flavor.
For this recipe I used leeks in a dip and what can I say – Bingo! It turned out super delicious. Warm, creamy and flavorful – great on bread or as a dip for your favorite crackers. It even tastes good cold if you are not a fan of warm dips. The recipe equlals about 2-3 servings so feel free to double the ingredients in case you have more mouths to feed. Just keep in mind that you might have to increase the baking time a bit.
I hope you’ll give this vegan leek dip a try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Creamy Vegan Leek-Dip
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This warm and creamy leek-dip makes a great snack for the fall season. Enjoy it on bread or with your favorite crackers.
Ingredients
- 2 large leek
- 2 large garlic cloves
- 1 1/4 cup oat or almond milk, unsweetened
- 1/2 cup nutritional yeast
- 1/4 cup cashews, soaked
- 1/4 cup pine nuts or more cashews, soaked
- 1/2 tsp salt
- 1/48 tsp nutmeg
- freshly ground black pepper
- (gluten-free) bread crumbs for topping ((optional))
Instructions
- Preheat the oven to 180 °C (350 °F).
- Cut the leeks into thin rings and wash thoroughly.
- Mince the garlic and sauté together with the drained leeks, salt, and some pepper in a pan until the leeks have softened, about 4-5 min.
- Drain the cashews and pine nuts. Blend with the remaining ingredients until creamy and add to the pan. Stir well, add more salt if needed and take it off the stove.
- Pour the dip into a small casserole dish, top with bread crumbs and bake in the pre-heated oven for 20-25 min until the dip looks slightly browned.
- Let the dip cool a few minutes and serve it warm. You can also place it in the fridge for a few hours and serve it cold.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dip, side dish, snack
Dannelle MacKinnon says
Just made this to accompany a charcuterie board. I’ll serve it with baguette rounds. Its delicious!!!!
Melanie J says
Thanks so much, Dannelle. So happy you enjoyed it!
Gluten free, soy free, dairy free for my baby says
Are your cashews raw?
Melanie J says
I just buy natural unroasted cashews, not sure if that’s “raw quality”.