Description
This Vegan Brie Dip with Pepper Jelly is a creamy, tangy, and slightly spicy plant-based appetizer perfect for parties and gatherings. Made with soaked cashews, lemon juice, white miso paste, and tapioca starch, it mimics the texture of brie cheese and is topped with sweet and spicy pepper jelly for an irresistible flavor contrast. Serve warm with pretzels or crackers for a crowd-pleasing snack.
Ingredients
Scale
Cheese Dip
- 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
Topping
- 3/4 cup pepper jelly
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F to prepare for baking the dip later.
- Soak Cashews: Boil 2 cups of water and pour it over the cashews. Let soak for 5 minutes or up to an hour to soften them for blending.
- Blend Ingredients: Drain the cashews and discard the soaking water. Add cashews, 2 1/2 cups fresh water, lemon juice, white miso paste, salt, and tapioca starch to a high-powered blender. Blend until very smooth and creamy.
- Cook Mixture: Pour the blended mixture into a medium saucepan (preferably oven safe) and heat on medium-high. Stir constantly; the mixture will first get clumpy and then become gooey, stretchy, and thick. Immediately remove from heat once thickness is achieved.
- Add Pepper Jelly: If using an oven-safe pan, pour the pepper jelly evenly over the top. Otherwise, transfer the cheese mixture to an oven-safe dish and then add the pepper jelly topping.
- Bake: Place the dish on the center rack of the preheated oven and bake uncovered for 10 minutes to warm through and meld flavors.
- Serve Warm: Cover with a lid to keep warm until ready to serve. Enjoy the dip warm with pretzels or crackers for dipping.
Notes
- Raw slivered almonds or sunflower seeds may substitute cashews if you have an allergy, but the texture and taste may vary.
- You can swap pepper jelly for any type of jam or fruit preserve to customize the sweetness and flavor.
- For extra garnish, try topping the dip with pepitas, chopped parsley, or pomegranate seeds for color and crunch.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 0 mg
