"Crab" Dip

One of my favorite things about vegan cooking is how it challenges me to explore new textures and flavors to recreate popular dishes. Case in point? Hearts of palm. I’d never even heard of these prior to going vegan and now they are a staple in my pantry for their mild flavor and seafood-like texture.

I’ve previously used hearts of palm to make “Shrimp” Scampi and it was phenomenal. You can find that recipe here. But this time, I wanted to take advantage of the hearts’ “shreddability” to create a vegan crab substitute for this crab dip!

I’m really impressed with how this dish turned out and I can’t wait for you to try it too. It’s perfect cold or hot, in sandwiches or salads, or literally just by the spoonful. (Trust me, I had several spoonfuls while testing the recipe)

Vegan, Gluten-Free, Dairy-Free

Appetizer, Dip

American

Yield: 6

Author: Alisha Vavilakolanu

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Vegan & Gluten-Free Crab Dip

Prep time: 20 Mininactive time: 3 HourTotal time: 3 H & 20 M

Ingredients

• 1 14 oz can sustainably sourced hearts of palm, drained
• 3/4 cup raw cashews
• 1/4 cup vegan mayo
• 1/2 cup unsweetened nondairy milk
• 1 tbsp apple cider vinegar
• 2 tbsp nutritional yeast
• 4 sheets dried seaweed
• 1/2 tsp smoked paprika
• 1/2 garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground black pepper
• 1/4 cup roasted red peppers, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup onion, diced

Instructions

1. Using a fork or your hands, gently shred the hearts of palm until they resemble shredded lump crab.
2. Pour boiling water over cashews and let stand for 10 - 15 minutes, until cashews are soft. Drain out the water.
3. Run the dried seaweed under cold water to rehydrate it.
4. Add soaked cashews, mayo, milk, vinegar, nutritional yeast, rehydrated seaweed, paprika, garlic powder, onion powder, and pepper into a high-speed blender or food processor and blend until smooth and creamy, scraping the sides of the blender or processor as needed.
5. Transfer the dip into a large bowl and add roasted red peppers, green peppers, and onion. Mix with a spoon until combined.
6. Finally fold in the shredded hearts of palm. 
7. Refrigerate for at least 3 hours before serving. Serve cold or warm.

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https://thelishlife.com/blog/vegan-crab-dip

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Beer Cheese Dip

As a Wisconsinite, I grew up surrounded by both beer and cheese. I never quite came around to beer but boy, did I love a good beer cheese dip.

There was a restaurant my dad always took us to that served up the cheesiest, most flavorful mac ‘n cheese I’ve ever had. I spent a good portion of my omnivore days trying to nail down that cheese sauce in my own kitchen but I always felt like something was missing. It wasn’t until I ordered the beer cheese dip from the same restaurant that I realized what that something was.

Who knew that a small cup of beer could make all the difference?! Inspired by the flavors of Wisconsin, this vegan beer cheese dip tastes just like the ones you’d find at local eateries around here. It’s perfect for dipping, spreading, and mac ‘n cheesing this Superbowl Sunday!

Vegan, Gluten-Free, Dairy-Free, Nut-Free, Game Day

Appetizer

American

Author: Alisha Vavilakolanu

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Vegan Beer Cheese Dip (Dairy-Free, Gluten-Free, Nut-Free)

Cook time: 10 MinTotal time: 10 Min

Ingredients

• 1/4 cup vegan butter
• 1/4 cup flour
• 1/2 clove garlic, minced
• 1/4 tsp cayenne
• 1/2 tsp lemon pepper
• 1 tsp salt
• 1 tbsp nutritional yeast
• 2/3 cup beer
• 1 cup unsweetened nondairy milk
• 2 tsp mustard
• 1 cup vegan cheddar (I used Follow Your Heart Cheddar Shreds)
• 1/2 cup vegan American cheese (I used Tofutti American Cheese Slices)
• 1/2 cup vegan cream cheese (I used Tofutti Better Than Cream Cheese)

Instructions

1. To a saucepan over medium heat, add vegan butter and heat until melted. Gradually whisk in flour to form a roux.
2. Add minced garlic, cayenne, lemon pepper, salt, and nutritional yeast.
3. Continue to whisk the roux while gradually pouring in beer, nondairy milk, and mustard.
4. Once the mixture is thick and bubbly, turn off heat and immediately add vegan cheddar, American, and cream cheeses. Stir until melted.
5. Serve immediately as a dip or pour over cooked pasta for a decadent beer mac 'n cheese!

https://thelishlife.com/blog/beer-cheese-dip

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Tag @lish_life on instagram and hashtag it #thelishlife

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Air Fried Pickles and Buffalo Ranch Dip

Dill pickle lovers, this one’s for you! After years of missing fried pickles, I finally figured out a way to a) make them vegan and b) do it without deep frying. Double win! These air fried pickles pack all the crunch and savory bite of deep fried pickles with half the ingredients.

If you don’t have an air fryer, don’t worry — I’ve jotted down oven notes for ya! (But seriously, get yourself an air fryer ASAP. You won’t regret it! And if you don’t like pickles, well… try zucchini maybe?)

These fried pickles require only a few essentials:

• dill pickles,

• all purpose flour (can be gluten-free),

• and spices—garlic powder, cayenne, and paprika.

And what fried pickles are complete without a dipping sauce?! I love ranch but I also love spicy so I’m gonna show you how to make a plant-based buffalo ranch dip. All it is is:

• vegan mayo,

• plant milk,

• buffalo sauce,

• dill,

• and salt and pepper.

Got everything you need? Here’s the recipe!

Vegan, Dairy-Free, Gluten-Free Option, Air Fryer

Appetizer

American

Yield: 4

Author: Alisha Vavilakolanu

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Air Fried Pickles and Buffalo Ranch Dip (Vegan, Gluten-Free Option)

Prep time: 10 MCook time: 10 MTotal time: 20 M

Ingredients:

For the pickles

• 1 cup of dill pickle coins in brine
• 1/2 cup all purpose flour (can be gluten-free)
• 1/2 tsp garlic powder
• 1/4 tsp cayenne
• 1/4 tsp smoked paprika
• vegetable oil spray

For the vegan buffalo ranch dip

• 1/2 cup vegan mayo
• 3 tbsp unsweetened plant milk
• 1 tbsp buffalo sauce (such as Frank's Red Hot)
• 1/2 tsp dried dill
• salt and pepper, to taste

Instructions:

1. If you are using an oven, preheat it to 425 degrees Fahrenheit and liberally grease a baking tray
2. Place the dill pickle coins on a paper towel-lined plate and use another paper towel to dab off any excess brine.
3. In a large bowl, combine flour, garlic powder, cayenne and smoked paprika.
4. Toss the pickle coins in the flour until completely coated and set aside. Spray the pickles with oil.
5. Preheat your air fryer to 400 degrees. Once preheated, coat the air fryer basket with cooking spray.
6. Transfer the pickles to the air fryer and fry for 10 minutes, flipping about halfway through. (If you are using an oven, line the pickles without overlap on the baking tray and bake for 18 minutes, flipping halfway through.) They should be crispy and golden brown when ready.
7. While the pickles are frying, make the buffalo ranch dip. Whisk all ingredients and add salt and pepper to taste. (Remember: the pickles are already quite salty!)
8. Serve fried pickles immediately with buffalo ranch dip.

https://thelishlife.com/blog/air-fried-pickles-and-buffalo-ranch-dip

Did you make this recipe?

Tag @lish_life on instagram and hashtag it #thelishlife

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