Vegan Super Bowl Snacks

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The best part of Super Bowl Sunday for me is kicking back on the couch with some good food and friends. Oh and the half time show! Didn't Beyonce rock her performance? She was amazing...best performance at the Super Bowl I've seen yet. Any girl would want to be able to move like she does!

I made two dishes that were quick and easy! All of our non-vegan friends seemed to enjoy them too! I found both recipes via Pinterest. You can check out the rest of my favorite Vegan Super Bowl Snacks on my board here.

Warm “Vegveeta” Cheese Sauce

adapted from Plant Powered Kitchen

• 1/2 cup raw cashews (soaked in water for at least 1 hour, and then drained)
• 1 tbsp tahini (I used Trader Joe's Tahini Sauce)
• 1 1/2 tbsp freshly squeezed lemon juice (no need for this if you use the Trader Joe's Tahini Sauce, which already has lemon juice in it!)
• 2 tsp apple cider vinegar
• 1 cup + 1-3 tbsp of plain unsweetened almond milk
• 1/2 tsp sea salt
• 1/4 tsp yellow mustard
• 1 tbsp arrowroot powder (I used cornstarch because I didn't have arrowroot on hand)
• 1/2 tsp (little scant) paprika
• 1/8 – 1/4 tsp turmeric (for color)
• 1 tbsp vegetable oil
• 1 ½ -2 tbsp nutritional yeast

Combine all ingredients in a food processor or blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping!

For a nacho “Vegveeta”-style dip, try stirring about 1/3 – ½ cup of your fave salsa into the heated sauce. I stirred in my favorite "Trader Joe's Homestyle Salsa Especial" and extra dashes of cayenne pepper to add some heat.

 

 

Chalupa Dip

from Vegan in the Freezer

• 2 tablespoons olive oil for sauteing
• 1 yellow onion finely diced
• 1 'soyrizo' 12 oz. package
• 1 can pinto beans
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon salt
• cayenne pepper to taste to add some heat (optional)

For Dipping:

• Scoops Corn Chips
• Pita Chips
• Cucumber
• Celery
• Jicama

Directions

1. Heat the oil in a large skillet.
2. Add the onion and saute until translucent.
3. Add the spices and cook for a minute.
4. Remove the wrapping from the soyrizo and add to the onion mixture in the skillet.
5. Cook another 10 minutes.
6. Add the can of beans and cook another 5 minutes.
7. Serve warm with chips and veggies.

All of her recipes on Vegan in the Freezer feature healthy and delicious vegan food that you can enjoy now or freeze for future meals. So this dip can actually be frozen and reheated for another party!

 

IF FREEZING:

Let cool to room temperature. 

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator for 6 to 8 hours.

Heat in the microwave and serve with chips and veggies of your choice.





All of the yummy vegan super bowl snacks!!!

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