Creamy Vegan Leek Dip
Quick to make and full of flavour: This gluten-free, creamy vegan leek dip makes the perfect spread for your favorite crusty bread.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings
Ingredients
- 2 large leeks
- 2 large garlic cloves
- 1 1/4 cup plant 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
- 1/8 - 1/4 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. (See instructions on how to clean leeks)
- 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.
Notes
The recipe equals about 3-4 servings so feel free to double or even triple 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.
Find it online: https://www.veggiejam.com/english/creamy-vegan-leek-dip/