Roasted Root Vegetable & Vegan Cream Cheese Dip + Video
I’ll admit, this holiday🎄season, I’ve been struggling a lot with craving processed carbs and sweets. Something that’s comforting and also a bit too easy to overindulge in. However, my increasingly consistent late-night visits to the kitchen have become a creative outlet– a nice place to escape and tap into my own “kitchen-powers”. I’m the type of person who loves salty snacks like chips, and what a better companion to chips than dip! I indulge in all kinds of dips, but my favorite so far are the one’s I’ve made at home with just a few ingredients 🥬🥕🍠🥔.
I found that constantly snacking on processed chips were negatively impacting my digestive system and mood.
I didn’t want to give up my snack, I just wanted to make it healthier.
The vehicle for the dip is very as important. Flavorful, but not to overwhelm the other components that make up the dip. Just a reminder that you’re reading a “be healthy every once in a while” blog right now; so of course the recommended vehicle would be a plant-based WHOLE FOOD! What better than root vegetables to pair with this Vegan Cream Cheese dip recipe!
🌿 The fresh herbs mixed into the dip at the end are highly recommended for a boost in flavor and antioxidant properties.
It’s best to enjoy this recipe as a snack or as a full meal! The tofu that makes up the cream cheese is packed with protein and the root vegetables provide your daily intake of fiber.
Other ways to enjoy this recipe: eat with raw broccoli, carrots & celery, or mix it as a salad dressing ~
Another recipe that goes great with this is my Medicinal Pesto Recipe
Roasted Root Vegetables with Vegan Cream Cheese Dip
Equipment
- air fryer (optional for faster results)
Ingredients
Roasted Vegetables
- 3 medium potatoes red, purple, and yellow are the healthiest options. Use russet potatoes as last resort.
- 3 medium carrots
- 1 medium sweet potato
- 2 cups brussel sprouts
- 1 large red or white onion
- 2 TBS olive oil
- 2 TBS dried herbs for seasoning
Vegan Cream Cheese
- 1 block tofu non-gmo, organic
- 2 TBS lemon juice
- 2 TBS coconut or olive oil
- 1 TBS Miso paste or soy sauce
- 1 tsp apple cider vinegar
- 1/4 cup Nutritional yeast
- 1 TBS each onion powder & garlic powder Add 3 fresh garlic cloves for flavor
- 1/2 cup Fresh chopped herbs (green onion, basil, parsley, cilantro, rosemary, etc.) *Highly Recommended*
- Salt to taste
Instructions
Roasted Root Vegetables
- Wash, peel, and cut the root vegetables into medium thick pieces. Make onions thicker because they will burn if cut too thin. Coat vegetables in olive oil, add dried herbs (salt, pepper, garlic powder etc.), mix until all are coated.Place on a baking sheet, bake at 425 for 30 minutes, or air fry on 380 for up to 15 minutes. Flip half way through for best results.
Vegan Cream Cheese Dip
- Place all ingredients in a blender or food processor with the exception of the fresh chopped herbs– leave those to the side for now. Tamper, blend, process until smooth consistency. Add water to make desired dip consistency. Scoop mixture out into a storage bowl, mix in fresh herbs. Refrigerate for at least 30 minutes for best results. Perfect time to wait while the veggies are cooking!
I love how you made everything simple and detailed. Keep surprising us. Thanks 💓💓💓