Gluten Free Vegan “Crab” Dip
- 1 (15 ounce) can of white beans, rinsed and drained
- ½ cup Vegenaise
- ¼ cup nutritional yeast
- 1 teaspoon powdered kelp
- 4 teaspoons Old Bay Seasoning
- Juice and zest (finely grated) of 1 lemon
- 2 – 3 dashes Tabasco sauce
- 1 bunch of green onions, trimmed and coarsely chopped
- 1 (14 ounce) can hearts of palm
Preheat oven to 350 degrees.
Combine the beans, Vegenaise, nutritional yeast, kelp, Old Bay, lemon juice and zest, and Tabasco sauce in a food processor and process until smooth.
Add the green onions and pulse a couple times.
Cut the hearts of palm into 1 inch pieces, add to the mixture and pulse once or twice; do not over process for best texture.
Put the mixture into an oven proof serving dish or ramekin and bake for 30 minutes or until the mixture is heated through.
Serve with gluten free crackers & vegetables.
I’ve never really had real crab dip so I had no idea what to expect with this dish but it sounded interesting because I love hearts of palm.
It was a super easy dish to make and between the beans, nutritional yeast, kelp, lemon, onions and hearts of palm, it’s a dish that’s super good for us. You can never find enough reasons to get beans into your diet every day. Read more about that here: http://www.health.com/health/gallery/0,,20886500,00.html#pass-the-beans-0
I found it pretty salty so cut down on the Old Bay Seasoning on the second batch. I think it’s a cool sounding dish but I wasn’t crazy about it, however, everyone else loved it…go figure! I have to wrap my brain around whether or not I want to make dishes that I don’t personally love…what do you think?
Update: I’ve now made this dish several more times and the verdict is IN: it’s a crowd pleaser!