Featured Recipe
Cashew-Miso Tofu Dip
By Kate
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A creamy vegan dip with soft tofu and toasted cashews. Radishes blanched briefly provide crisp dippers. Miso and tamari add umami, while maple syrup balances. Toasted sesame oil brings nuttiness. Chili oil drizzle optional. Ready in under 40 minutes. Store chilled for up to a week. Simple, plant-based, no dairy, no eggs.
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Prep:
16 min
Cook:
25 min
Total:
41 min
Serves:
4 servings
vegan
snack
appetizer
plant-based
quick recipe
Introduction
Cashews, fermented miso, tofu mashed together. Creamy, nutty, tart with a touch of sweet maple. Radishes? Quickly boiled, still snap. A dip to contrast spicy oil drizzles, cold bites to scoop thick paste. Takes under 45 minutes. Keep it chilled, it lasts a week. No dairy, no eggs, just plants packed in depth. Miso offers funk, tamari is salty silk. Sesame oil presses nuttiness in. Eat radishes cold or room temp, dip creamy. Ideal snack or starter for gatherings. Quick shred of time, low effort, max taste. Perfect for plant-eaters. All simple pantry staples but transformed.
Ingredients
About the ingredients
Cashews must be plain, lightly toasted for depth. Soy beverage replaces cream or milk, unsweetened keeps savory balance. Swap white miso for yellow or red but adjust sweetness. Tamari delivers gluten-free soy hit; regular low-sodium soy sauce works too. Maple syrup blends sweetness and rounds sharp miso. Toasted sesame oil indispensable, raw oil dulls flavor. Use medium-firm tofu pressed thoroughly or dip becomes watery. Radishes blanched just right, keep crisp texture. Chili oil optional; brings heat but is omitted for mild palettes.
Method
Technique Tips
Start by boiling radishes briefly, timing is key: too long, they turn soft. Shock in ice water if time permits, else rinse with cold tap to halt cooking. Dry completely to avoid watering down dip. Pulse cashews and liquids first, achieving coarse cream before tofu. Adding tofu after prevents over blending, keeps dip airy. Taste before salt – tamari and miso already salty. Adjust syrup last if too tart. Scrape food processor bowl often, ensuring no lumps hide. Chill once made to meld flavors or serve immediately for fresher notes. Chili oil drizzle adds kick just before eating, adding visual contrast.
Chef's Notes
- 💡 First, use fresh radishes. Keep their crunch. Boil just 25 seconds. Shock them in ice water too if you got time. Rinse them to stop cooking. Dry completely to avoid watery dip. Right balance is key.
- 💡 For the dip, pulse cashews and other liquids first. Get a nice coarse cream before adding tofu. Smooth but not over blended. Scraping the sides is important. Ensures no lumps in your dip. Mix well but be careful.
- 💡 Variations possible. Swap cashews for pumpkin seeds if nut-free. Different flavors like smoked paprika or herbs can add interest. Taste often while mixing. Adjust the flavors as desired. Don’t forget salt and pepper to fine-tune.
- 💡 Storage matters. Use an airtight container for leftovers. It keeps fresh for a week. Stir before using again. Flavors meld after chilling. Makes everything better actually. Serve with other crudités if desired.
- 💡 Consider the chili oil. Optional for serving. Offers heat and visual appeal. Drizzle just before eating. Can change the whole bite. But if spice not your thing, skip it and enjoy the dip plain.
Kitchen Wisdom
How do I adjust flavors?
Taste often while making. If dip is too tart add more syrup. Too salty means less tamari next time. Balance with more soy if needed.
What if I can’t find miso?
Use tahini or nutritional yeast instead for similar umami vibes. May change texture though. Regular soy sauce can work too. Not the same but helps.
How do I store the dip?
Keep in airtight container. Lasts a week. Stir before using again. Know flavors deepen when chilled. But serve fresh for the best experience.
Can I use other dippers?
Yes. Cucumbers or carrot sticks are great. Even pita chips work well. Experiment with different textures. Just make sure to keep them crisp.
