Tag Archives: spreads

My FAMOUS Wasabi Cream Cheeze Dip

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I’ve never met anyone who didn’t like this dip, plain and simple. It satisfies any sushi craving and it’s so good you can’t stop eating it. It’s a guaranteed appetizer success! I usually bring enough for a double batch because it disappears so fast and people are sad when it’s gone so I make another one! My sister has a very bland palate and she loves it! This is a little too hot for most kids, my daughter has never tried it but she might like it considering she likes wasabi seaweed… yep, she’s definitely my daughter! 😉

Wasabi Cream Cheeze Dip

Ingredients;

* 1 tub of Tofutti Better Than Cream Cheese (non-dairy cream cheese, found at Sprouts or Trader Joe’s)

* Wasabi paste – you’ll need anywhere from 1 Tbsp to 3 Tbsp depending on how hot you like it

* 2-3 Tbsp roasted sesame seeds

* 3-5 Tbsp or more soy sauce

* 2-3 Tbsp pickled ginger (pink or white)

* 1-2 green onions, chopped

* Rice crackers to serve

Directions:

1. Divide cream cheeze in half from tub, smear one half on the bottom of a shallow dish in a circular pattern (use a stiff spatula)

2. Spread wasabi paste onto first layer – Don’t be shy! I use a decent amount otherwise you can’t taste it

3. Smear other half of cream cheeze on top of wasabi, try to make it even with the first circular layer

3. Cover the top and sides with sesame seeds

4. Chop pickled ginger and green onions and sprinkle on top

5. Pour soy sauce around the dip before serving with rice crackers

6. Prepare to make another batch soon!

1st layer of cream cheeze

Add wasabi paste

Spread on top of first layer

Make 2nd layer with remaining cream cheeze

Cover with roasted sesame seeds

Top with chopped pickled ginger

Add green onions, pour soy sauce around dip and serve with rice crackers

Goaty Cashew Cheeze

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It’s crazy how much this tastes like goat cheese! I’m always amazed at how you can make “cheese” out of cashews and sauerkraut… sounds gross but it’s really good! You can use this cheeze on anything – pizza, salads, sandwiches, etc. I added this to my BBQ Tempeh Wrap with Goaty Cheeze today and it was awesome!

Ingredients

This recipe is from… again, Melomeals: Vegan For $3.33 A Day.

Goaty Cashew

  1. 1 c cashews or almonds
  2. 1 c sauerkraut
  3. 2 T miso
  4. 2 t Dijon
  5. 1 t Umeboshi vinegar or apple cider vinegar
  6. Pinch salt (optional)


Method:

  1. Blend very well in either a high power blender or food processor
  2. If you have a yogurt maker, culture overnight
  3. If you don’t have a yogurt maker, let sit covered for 2 days – ON THE COUNTER! You can put it in the fridge if you are worried but I didn’t and it came out great!

Goaty Cheeze

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Chipotle Hummus

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I love chipotle chili powder! I like to sprinkle it on my popcorn with wheat germ and a little salt. Anytime I see a recipe with chipotle in it I have to try it. This Chipotle Hummus is from one of my favorite vegan food blogs Melomeals: Vegan For $3.33 A Day. She has really delicious recipes and she teaches you how to eat healthy for really cheap by making a few base sauces and using them for other recipes. I pressure cooked a pound of chickpeas (cost me about $1.50) and I used half of them to make this delicious hummus.

My husband loves this hummus! He puts it on sandwiches, tacos and eats it with chips or crackers. I like it with jicama and lime juice or pita chips.

I used a batch of this hummus to make Cheezy Chipotle Broccoli Quinoa Soup (also from Melomeals) which turned out to be an absolutely delicious soup! Tastes like a cheesy broccoli soup with a little chipotle kick! My husband had two bowls and asked if I would save the leftovers for him!

Chipotle Hummus

  • 2 large cloves garlic
  • 1 t Tony’s creole seasoning
  • ¼ t cumin
  • ¼ t coriander
  • 2 c HOT chickpeas (reserve ½ c cooking liquid)
  • 1-2 canned chipotle peppers in adobo sauce
  • 4 T tahini or peanut butter (I used tahini)
  • 2-4 T chickpea cooking liquid as needed or Olive Oil if you aren’t watching  your calories
  • Juice of 2 limes ( around 3 T )
  • ¼ c chopped cilantro (optional)
  • Salt/pepper to taste

Method:

* I blended all the ingredients at once in my VitaMix blender and it turned out great!

* If you don’t have a VitaMix, here’s her food processor instructions:

  1. Pulse garlic and tony’s in food processor until garlic paste is formed
  2. Add the rest of the ingredients and puree until totally smooth
  3. Taste and adjust seasoning. Add more lime juice if needed.