Description
This Vegan Brie Dip with Pepper Jelly is a creamy, gooey plant-based cheese dip made from soaked cashews, white miso, and tapioca starch. Topped with sweet and spicy pepper jelly and baked to perfection, it serves as an irresistible warm appetizer perfect for dipping crackers or pretzels.
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 Fahrenheit to get it ready for baking the dip later.
- 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 soaked cashews, discard the soaking water, and add the cashews to a high-powered blender along with 2 1/2 cups fresh water, fresh lemon juice, white miso paste, salt, and tapioca starch. Blend until the mixture is completely smooth.
- Cook mixture: Pour the blended liquid into a medium saucepan or an oven-safe pan and heat over medium-high heat. Stir constantly with a spoon or spatula as the mixture thickens and becomes gooey and stretchy.
- Top with pepper jelly: Once the mixture is thick and stretchy and removed from heat, pour the pepper jelly on top. If your pan is not oven-safe, transfer the cheese to an oven-safe dish before adding the jelly.
- Bake the dip: Place the dish in the center rack of the preheated oven and bake uncovered for 10 minutes.
- Serve warm: After baking, cover the dip with a lid to keep it warm until serving. Enjoy with pretzels or crackers for dipping.
Notes
- Raw slivered almonds or sunflower seeds may be substituted for cashews if you have a nut allergy, but these alternatives have not been tested.
- You can experiment with different types of jams instead of pepper jelly for varied flavor profiles.
- Try garnishing the dip with pepitas, chopped parsley, or pomegranate seeds for extra texture and color.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
