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
Scale
- 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