Description
This Vegan Brie Dip with Pepper Jelly is a creamy, cheesy-tasting dip made from raw cashews and tapioca starch, blended with lemon juice and white miso paste for tang and depth. Baked with a sweet and spicy pepper jelly topping, it’s perfect served warm alongside crackers or pretzels for entertaining or snacking.
Ingredients
Scale
Main Ingredients
- 1 cup raw cashews
- 2 1/2 cups water
- 2 tablespoons fresh lemon juice
- 2 tablespoons white miso paste
- 1/2 teaspoon salt
- 1/2 cup tapioca starch
- 3/4 cup pepper jelly
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the dip.
- Soak Cashews: Boil 2 cups of water and pour it over the raw cashews. Let them soak for at least 5 minutes or up to 1 hour to soften.
- Blend Ingredients: Drain the cashews and discard the soaking water. Add the cashews, 2 1/2 cups fresh water, lemon juice, white miso paste, salt, and tapioca starch into a high-powered blender. Blend until the mixture is very smooth and creamy.
- Cook Mixture: Pour the blended mixture into a medium saucepan (preferably oven-safe). Heat over medium-high, stirring constantly with a spoon or spatula. The mixture will clump and then become thick, stretchy, and gooey; remove immediately from heat at this stage.
- Assemble Dip: If using an oven-safe pan, spread the pepper jelly evenly over the surface of the cooked cashew mixture. If your pan is not oven-safe, transfer the cheesy mixture to an oven-safe dish and then top with the pepper jelly.
- Bake: Place the dish on the center rack of the preheated oven and bake uncovered for 10 minutes to let the flavors meld and the jelly warm through.
- Serve Warm: After baking, cover the dip to keep warm until ready to serve. Enjoy with pretzels, crackers, or your favorite dipping snacks.
Notes
- You can substitute raw slivered almonds or sunflower seeds for cashews if allergic, but these have not been tested.
- Any kind of jam or jelly can be used instead of pepper jelly for different flavor variations.
- Try topping the dip with pepitas, chopped parsley, or pomegranate seeds for added texture and garnish.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
