This post may contain affiliate links, which means I may receive compensation if you make a purchase using the links. All opinions are my own.
I tested this recipe several times over the past few weeks. I wanted to get it just right before I put it out there, and I think I have a winner! Here’s my Vegan Cheese Dip with Kale and Brussels Sprouts Dip recipe!
Even though I feel great since I went low-FODMAP and even found a way to eat a lot of my favorite foods without too many repercussions, I still try to avoid FODMAP foods on a regular basis to keep my tummy happy. One thing that I miss a lot are artichokes. Spinach doesn’t agree with me either, so I really wanted to find something that has a similar taste and texture to a warm spinach-artichoke dip without the side effects.
This recipe is super simple to make, uses ingredients that can be found in most grocery stores, and takes barely any time at all! Oh, and I’m trying something new with the recipes–a free downloadable version of this vegan cheese dip, found in our resource library. If you give this a try, please let me know what you think!
- Why I Will Always Make Room for My Instant Pot
- Vegan 5-Ingredient Macadamia Nut Burger
- 5 Tips For Cooking in a Tiny Kitchen
Warm Vegan Cheese Dip with Kale and Brussels Sprouts (gluten-free, vegan, nut-free, oil-free, FODMAP-friendly)
- 4 ozs silken tofu (if you can’t find silken or want this to be lower-FODMAP, a firmer kind may work, but you’ll probably need to add more liquid)
- 1 tbs concentrated vegetable stock, such as Better Than Boullion
- 1 tbs lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/8 cup nutritional yeast (if you can’t find this, you can probably leave it out)
- unsweetened, unflavored (not vanilla!) non-dairy milk, in 1 tsp increments, as needed to smooth
- 3 tbs corn starch plus 6 tbs cold water
- 1 cup Brussels sprouts, sliced
- 1 cup kale, chopped
Water-saute kale and brussels sprouts until cooked through. Set aside.
In a dish, add corn starch and water and whisk until corn starch dissolves.
Add contents from the blender into a pot and warm over medium heat for about 1 minute.
Add dissolved corn starch to pot. Increase heat to high and start stirring continuously.
When contents start to boil, reduce heat to medium. Continue stirring until “cheese” begins to thicken and pull away from the sides of the pot. Turn off heat and continue stirring to remove any lumps. “Cheese” will be thick and stretchy, similar to melted mozzarella.
Cook 10 minutes in the oven or until a nice crust forms on the top.
I hope you like my vegan cheese dip! Eat it with your favorite veggies, some oil-free homemade fries, or (like I did) crisp up some corn tortillas and use them as chips!
If you are already a subscriber, please email me and I will send you your password for access to the resource library.