This is the perfect appetizer for your next summer party or get together! It’s a lighter dip since the base for the sauce are cashews and tofu, but it still maintains all of the delicious flavors of a corn dip. Not to mention, this dip is super easy to make and can be done in just 15 minutes. If you’re pressed for time, this is the best appetizer to make and no one will be able to tell that it’s vegan and gluten free.
Mild or Spicy?
Another reason this dip is great is that it’s customizable to your taste preferences. If you prefer food on the milder side, stick to the recipe. If you like your dip with more spice, double the amount of jalapeños and chili powder in this recipe. You can also add three tbsp of sriracha to the cashew sauce to give it even more of a kick. Mild or extra hot, whichever you prefer, this dip has got it all!
What Should I Serve This With?
I think this dip goes best with tortilla chips. My favorite tortilla chips are Mi Niña – pico de gallo flavor. Plain tortilla chips work just as well too. Other options you could serve this with are gluten free crackers or slices of bell peppers. This dip would also be delicious on tacos or served over a bed of cilantro lime rice.
What Equipment Do I Need?
- Cutting Board & Knife
- Small Mixing Bowl
- Mixing Spoon or Spatula
- Blender or Food Processor
- Measuring Cups/Spoons
Ingredients
- Canned Corn
- Red Onion
- Cilantro
- Canned Jalapeño Slices
- Raw Whole Cashews
- Garlic Powder
- Onion Powder
- Chili Powder
- Lime Juice
- Gluten Free White Miso Paste
- Paprika
- Extra Firm Tofu
- Non Dairy Milk – Make sure to use a non-flavored milk.
Substitutions
- Canned Jalapeño Slices – Fresh jalapeño works too, I just had canned on hand when I made this recipe.
- Garlic Powder – Fresh garlic cloves or minced garlic would work as well.
- Cilantro – If need be, you can use dried cilantro instead but I think fresh is much more flavorful.
Recipe
Vegan Corn Dip
Ingredients
- 1 15 oz can of corn
- 1/4 red onion
- 1/2 cup cilantro leaves
- 1/4 cup canned jalapeño slices (double this if you want a spicier dip)
- 1 cup raw whole cashews
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- 1 tbsp lime juice
- 2 tsp gluten free white miso paste
- 1 tbsp paprika
- 1/2 block gluten free extra firm tofu
- 3 tbsp non dairy milk
Instructions
- Drain the can of corn and add it to a small mixing bowl.
- Dice the red onion, cilantro, and jalapeño slices and add to the bowl with the corn.
- Add the remaining ingredients to a blender or food processor and blend until smooth.
- Spoon out the blender mix into the bowl with the rest of the ingredients.
- Mix everything together and serve with tortilla chips.
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