Vegan Cheeseburger Dip (gluten free, oil free)
Vegan dip that reminds you of the taste of a cheeseburger. This plant based dip is prepared with lentils and is super quick and easy to prepare. You shouldn't forget this dip in your vegan dip repertoire. For this vegetarian cheeseburger dip you don't even need meat or dairy products to create the taste of the traditional cheeseburger dip. This lentil dip conjures up a great lentil appetizer and finger food.
Equipment
Ingredients
- 1 yellow onion diced
- 2 cloves garlic
- ½ cup 100g lentils, raw
- 2 dill pickles normal size
Cream:
- ½ cup 75gcashews
- ½ cup 115g white beans
- 1 cup 250 ml pickle juice
- ¼ cup tahini
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoon tapioca starch
- 2 teaspoon psyllium husk powder
- 4 tablespoon nutritional yeast
- 4 tablespoon tomato paste
- 4 tablespoon mustard dijon
Garnish
- diced dill pickles
- minced fresh parsley
- coconut bacon
- green onions options
Instructions
- Start cooking the lentils until they are firm to the bite according to the package instructions.
- In the meantime, chop the onion and garlic and fry them vigorously in a coated pan, adding a sip of water every now and then.
- Now take a high speed blender and add the remaining ingredients except for the pickles. And blend until you get an incredibly creamy sauce.
- Now add these to the fried onions and stir until they thicken.
- Take the dip off the stove and stir in the chopped pickles and lentils. Let the dip cool down.
- Garnish the dip with chopped pickles, parsley, green onions, or coconut bacon.