Tag Archives: Dip


It’s that time again…GAMEDAY!!! We (REDKSINS) made it to the playoffs and that’s good enough for me. I’m also happy to say, seeing the Broncos making to Superbowl for another season is going to be pretty exciting. Peyton deserves another ring before his last shindig.

I have a love-hate relationship with peppers, chiles and anything that is “spicy” but mostly, LOVE. When I discovered the infamous Hatch Chile, I could not stop adding them to all my recipes. The chile has a nice little kick at the end of every bite, but so worth it. The best way to serve them is to roast the chile. What better way to impress your guests  than by bringing on your A-game with this Hatch Chile spinach and artichoke dip.

3 Hatch Chiles, roasted, seeded and minced
1 1/4 cup cashews, soaked overnight
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tbsp coconut oil
2 cloves garlic, minced
1 pack frozen spinach
1 cup artichoke hearts, roughly chopped
vegan mozzarella shreds, **optional
salt and pepper, to taste

1.) Preheat oven to 350 degrees. Thaw frozen spinach and squeeze excess water and place on paper towel to dry. Set aside.

2.) In a high process blender, blend cashews and almond milk until creamy. Add nutritional yeast, salt and pepper (to taste.) Add more milk one tablespoon at a time if mixture is too thick.

3.) On medium-high heat, saute spinach with coconut oil for about 1 minute. Add in artichoke hearts and minced roasted Hatch Chile and stir for another 2-3 minutes. Season with salt and pepper to taste.

4.) Lower heat and stir in cashew cheese mixture and carefully mix to combine for about 5 minutes, until mixture has slightly thickened. Transfer to a regular or 2 mini casserole dish and top with vegan mozzarella cheese (optional).

5.) Bake for 10-12 minutes until cheese is melted and edges are slightly brown. Serve with crackers, fresh vegetables or use as pasta sauce.

xoxo Sarah



Vegan Bleu Cheese

Let’s just all take a moment to soak in all the glory of how amazing this looks…

The Fall is upon and that only means one thing. FOOTBALL SEASON!! Endless parties, BBQ and just a reason to watch some football, have some brew and some cauliflower buffalo wings. The tangy spiciness of the infamous Frank’s Hot Sauce, cooled in some bleu cheese is what brings me back to the good ole football season days.

Vegan Bleu Cheese

Simple.tasty.pure perfection. Serve this dip for your next Superbowl party!

1/2 cup crumbled extra firm or firm tofu
1 cup Veganaise
1/4 tsp apple cider vinegar
1/4 -1/2 tsp tahini
1 tsp garlic powder
juice of half lemon
dash of salt & pepper

Place tofu block in between layers of paper towel and place a plate on top with another heavy object to help drain excess water. Leave to drain overnight.

In a small bowl crumble the tofu into small pieces.

In a separate large bowl, mix the rest of the ingredients except crumbled tofu. Adjust the seasoning to your liking and taste. I added a little more tahini (1/2 tsp) to achieve a more thick and nutty flavor.

Add in crumbled tofu and mix until well combined. Serve chilled or right away with your favorite cauliflower buffalo bites or some fresh celery sticks!

Vegan Bleu Cheese

xoxo Sarah