Gluten Free & Vegan “Crab” Dip Recipe
Holiday party planning is in full swing around here. The halls have been decked, the presents wrapped and now it is time for the partying to begin!
Every year I host a holiday cocktail party. This year, I had some challenges when planning the menu. Long ago I figured out the gluten free aspect but this year I have multiple food sensitivities and eating preferences to deal with. I never want someone to come to my home and not be able to find something to eat.
Crab dip has been a traditional fixture at my holiday parties and this year I wanted to figure out a vegan version. I tinkered and tweaked and came up with this Vegan “Crab” Dip recipe. The essential ingredients are Vegenaise, nutritional yeast, kelp powder, Old Bay Seasoning and hearts of palm. Why hearts of palm? The texture! Hearts of palm come apart in a way that sort of reminds me of crab. Weird but true.
Does this dip taste just like my original recipe filled with crab and cream cheese? No. I would never lie to you. Is it delicious and reminiscent of a sea food spread? Yep! My test recipe was devoured by the vegans and non-vegans in my life. They pronounced it a screaming success.
I love this season, I love having people in my home and I love being able to feed them – no matter how they need to or choose to eat.
- 1 (15 ounce) can white beans, rinsed and drained
- ½ cup Vegenaise
- ¼ cup nutritional yeast
- 1 teaspoon powdered kelp
- 4 teaspoons Old Bay Seasoning
- Juice and zest finely grated of 1 lemon
- 2 dashes Tabasco sauce
- 1 bunch green onions trimmed and coarsely chopped
- 1 (14 ounce) can hearts of palm
Preheat oven to 350 degrees.
Combine the beans, Vegenaise, nutritional yeast, kelp, Old Bay, lemon juice and zest, and Tabasco sauce in a food processor and process until smooth. Add the green onions and pulse a couple times. Cut the hearts of palm into 1 inch pieces, add to the mixture and pulse once or twice; do not over process for best texture.
Put the mixture into an oven proof serving dish or ramekin and bake for 30 minutes or until the mixture is heated through.
Serve with gluten free crackers or vegetables.
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