It’s Monday and sometimes Mondays call for something extra delicious. This oh-so-creamy Spicy Cilantro Dip has all the flavours you expect in a traditional cheese-filled dip, except it has a surprising ingredient - tofu.
So for the past little while, I have been experimenting with making diary free cheese - and while I have mastered the flavours to make vegan feta, I have certainly not mastered the texture - so while I continue to work on that I have switched to dip!
The great thing about this dip is that it is so easy to make and comes together in under 10 minutes - you are basically throwing everything together in a blender and letting it do all of the work for you. The only thing you need to do is make sure that you stop and scrape down the sides now and then to make sure that it’s all fully incorporated.
So the next time you have a party whip up a batch of this dip and serve it up - I promise vegans and non-vegans will all be in love with it, and you may even have some people fooled about what your sneaky secret ingredient is!
prep time 5 minutes
blend time 5 minutes
total time 10 minutes
servings approx. 2 cups
15 oz firm tofu
5 oz unrefined coconut oil
1 oz lemon juice
1 1/2 tbsp apple cider vinegar
1 1/2 tsp onion powder
1 tsp salt
1/2 cup cilantro
In a Vitamix or high powered blender combine tofu, melted coconut oil, lemon juice, apple cider vinegar, onion powder and salt. Blend until smooth - scraping down the sides as necessary.
To the blender add in chopped jalapeños and cilantro and blend another 2 minutes or until everything is fully incorporated.
Refrigerate a minimum of 2 hours before serving.