Even as vegans we have to admit, there’s lots of comfort in cheese dip. There’s nothing like a warm cheese dip fresh out of the oven except a warm cheese dip served on a garlic herb baguette. When this recipe worked as it did, we knew we’d have to share it with the world. Or at least with whoever reads this, which is you.
Ingredients
For Cheesy Oven Dip
- 1 cup (130 g) raw, unsalted cashews (soaked overnight; see instructions)
- 4 teaspoons tapioca starch
- 2 small garlic cloves
- 4 tablespoons nutritional yeast
- ¾ teaspoon salt
- 2 teaspoons lemon juice
- ½ cup (125 ml) water
- 1 pinch cayenne pepper
For Garlic Herb Baguette
- 1 baguette
- 3 tablespoons olive oil
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
How to Make It
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For Cheesy Oven Dip
- Soak the cashews in water overnight. The next day, rinse and drain the cashews.
- After cashews are soaked, preheat the oven to 400°F/200°C.
- Place all the ingredients for the cheesy oven dip (except the cayenne pepper) in a blender and blend until completely smooth. You might have to scrape down the sides a few times.
- Transfer the cheese mixture into 2 (3½ inch or 9 cm) baking dishes lined with parchment paper.
- Bake the cheesy dip for 25 to 30 minutes until it is slightly golden on top.
- Sprinkle cayenne pepper on top of the cheesy oven dip and enjoy with the warm baguette! For Garlic Herb Baguette
- Cut the baguette in half and slice each half open lengthwise.
- Mix the olive oil with the minced garlic, oregano, basil, and salt. Brush the inside of the baguette with the oil mixture.
- Bake the baguette together with the cheese dip on top for the last 10 minutes to make it warm and delicious.
