Vegans, Vegetarians, and more plant based diets that are avoiding dairy products, you will love this buttery, creamy, and no fuss dip recipe. It is so quick to make in a blender or food processor, less than 15 minutes.
Marine Plants & Algae:
Some individuals are sensitive to microalgae. If so, simply remove the seaweed from the recipe.
IDEAS:
- Sandwich spread.
- Nacho Chip dip.
- Plain gluten free rice cracker dip.
- Stuffed mushrooms caps. Bake the mushrooms, then stuff them, then bake for 2-5 minutes more.
- An easy grab and go snack. Scoop, add to a container, zip lock a few gluten free crackers, and done all within 2 minutes.
- Not a fan of the taste of the sea, then simply remove the seaweed.
DIET TIP:
If you are watching your calorie intake, then skip the gluten free crackers or nacho chips. Simply slice up a few cucumbers, carrots, or vegetables of choice.
SODIUM INTAKE:
Rinsing the capers in a small strainer under cold water will remove most of the salts.
Adjust the recipe by using half the seaweed, and 1 tbsp. of capers , will bring down the amount of sodium.
Use vegetables, no sodium nacho chips or no sodium gluten free crackers.
WHAT ARE CAPERS?
Photo done By Lazaregagnidze – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=23216221
Capers are edible buds from the Caper Bush, and often confused as a brined and dried fish.
Immature caper buds enhance flavouring to seafood sauces.
Buds left on the bush will grow larger, called Caper Berries. Often used in salads and snacks similar as you would do with an olive.
You will find them in a small bottle at your local grocery store pickle aisle. Bottled in a brine of salt or vinegar.
Their taste is unique. I describe it as having notes of mustard, lemon, and salty brine, with a texture of an olive.
Phone done By Otto Wilhelm Thomé (1840-1925) – Flora von Deutschland Österreich und der Schweiz, Public Domain, https://commons.wikimedia.org/w/index.php?curid=7760599
Vegan Cream Cheese Seafood Dip Dairy Free
A delicious, creamy and buttering tasting dip. Can be used with vegetables, nacho chips, gluten free crackers, or even on a sandwich. Make it spicy to your liking.
A no fuss recipe ready in 15 minutes.
- Blender or Food Processor
- Lemon Press
- Small mesh strainer
- Spatula
- 1/4 cup
- Tbsp
- 1 package Cream Cheese Dairy Free (I used Violife)
- 1/4 cup Vegan Mayonnaise (I used Vegenaise)
- 1 tbsp Fresh Lemon Juice
- 1-2 tbsp Capers drained and rinsed well – look for the least sodium (Rinse under cold water removes a lot of the sodium. Capers are buds from the Caper Bush.)
- 1 tbsp Dill Weed Spice
- 1/4 cup Nutritional Yeast
- 1/8 tsp Cayenne pepper (1/4 tsp will give it a little bite. If you would like to add more, wait until you blend it all well first.)
Stir in at the end:
- 1 whole roasted red pepper diced (Use paper towel to pat dry)
- 1 large sheet of seaweed crushed up fine (Seafood allergy may need to avoid)
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Add all ingredients into the blender or food processor except for the roasted red pepper and Seaweed. Pulse 5 times and then on high for 10 seconds. Scrape down the sides, and blend again for 10 more seconds. It should be mostly blended. If not scrape down the sides again and blend on high for 5-10 seconds.
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Taste test. Add a little lemon juice for zing or a few more capers for a little salty mustard taste. For a little more heat, then add 1/4 tsp more cayenne pepper.
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Stir in the chopped red pepper and seaweed.
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Serve with Cucumbers, gluten free crackers, carrot sticks or with nacho chips organic.
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Store in the fridge, in a covered container for up to 5 days.
The sodium amount used will be different in each brand of capers, cream cheese, and mayonnaise.
You will need to adjust the recipe by using 1 tbsp of capers, and half sheet of seaweed to bring down the amount of sodium.
Also use vegetables, no sodium nacho chips or no sodium gluten free crackers.