A few months ago, my mom found this awesome non-dairy dip for me on one of our trips down to MD. Whenever I come to visit, she always tries to stock up on whatever vegan food she can find. Isn't she thoughtful? Well, she really scored with this one. The two flavors I've tried are delicious. I assumed it would be heavily processed with loads of ingredients, but surprisingly the ingredient list on the back was very simple. Just oatmeal, sesame, coconut oil, nutritional yeast, and some spices. Wow! I can make this at home (and reduce my purchasing of products packaged in plastic). When I returned home, I shared this new, yummy discovery with my friend, Christina, who immediately set out to making her own version (Even before I got around to it! That's how awesome and motivated she is.) So, she inspired me to get started on making my own, too, which I've been doing ever since... (except for the day when they were buy 2 get 1 free at Whole Foods. I couldn't resist... the texture of the store bought kind is inevitably better!). Here's my recipe for a spicy version. Note: I'm not good with measurements. I just kind of shake the spices in.
Ingredients:
1/3 cup oats (made into powder in blender)
1 tbsp tahini
1 tbsp coconut oil
about 1 tsp. chili powder
some hot sauce
sea salt
1 tbsp nutritional yeast (this gives it the "cheesy" flavor)
Steps:
1. Make oatmeal with the oats. Boil 2/3 cup water then add oats to cook. Store for a few hours in the fridge. (This helps get a better consistency)
2. Blend everything together. Add more oil as needed. That's it!
Kai and I both love this dip. We usually eat it on toast, crackers, or blue corn chips. Enjoy!
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