Spicy Vegan Hot Corn Dip

This zesty dip is packed with bold Mexican flavors. And the best part? It doubles as both an appetizer and a side dish. Win!

Spicy Vegan Hot Corn Dip
Yield: about 4 cups

Ingredients
Sauce:

• 1 cup raw cashews, soaked in water overnight
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Dip:

• 2 (15 oz) cans Mexicorn, drained
• 7 oz can mild diced green chiles, drained
• 1 cup Daiya cheddar style shreds
• 1/2 cup sliced green onions

Directions

1. Preheat oven to 350°F. Grease small baking dish with nonstick cooking spray; set aside.
2. In large bowl, combine Mexicorn, chiles, Daiya shreds, and green onion; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, chili powder, cumin, garlic powder, and salt. Blend on high until smooth and creamy. Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 15-20 minutes, or until dip begins to bubble and lightly brown on top.
5. Remove dip from oven and serve immediately with your choice of tortilla chips, chopped veggies, or other dippers!

Notes

• As written above, the dish is more mild in terms of spiciness. Want to kick it up a notch? Increase the level of heat by adding cayenne pepper, hot sauce, and/or chopped jalapeño.
• This dish can be made ahead of time, so feel free to prep it all the night before and bake when you're ready the next day. Simply cover with foil (to prevent over-browning) and bake away!

Recipe inspired by Peas and Crayons.

Vegan Spinach Artichoke Dip

Craving comfort food? This warm, oven-baked dip has all the makings of its traditional counterpart (think: ooey-gooey, creamy goodness) without any of the dairy!

Vegan Spinach Artichoke Dip
Yield: small baking dish

Ingredients

• 1 cup raw cashews, soaked in water at least 2 hours
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups chopped onion
• 1 Tbsp minced garlic
• 8 oz bag frozen spinach, thawed & drained
• 13.75 oz can artichoke hearts, drained & chopped
• 7.1 oz package Daiya mozzarella style shreds

Directions

1. Preheat oven to 375°F. Grease small baking dish with nonstick cooking spray; set aside.
2. Saute onion in olive oil over medium heat until translucent and tender. Place onions in mixing bowl with minced garlic, spinach, artichokes, and Daiya shreds; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until smooth and creamy. (This sauce is delicious on its own, almost like alfredo for gluten free pasta... just a suggestion!) Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 25-30 minutes, or until dip begins to brown and is mostly set.
5. Remove dip from oven and serve immediately with your choice of crackers, tortilla chips, chopped veggies, or other dippers!

Recipe adapted from Simply Quinoa.

Double Chocolate Chip Frappe {Starbucks Copycat}

Looking to satisfy your coffee shop craving on a budget? Whip this drink together and save yourself a trip to Starbucks. Your wallet will thank you!

Double Chocolate Chip Frappe {Starbucks Copycat}
Yield: 2 (12 oz) servings

Ingredients

• 1 cup milk
• 2 Tbsp sugar
• 1/3 cup chocolate chips
• 3 Tbsp chocolate syrup
• 2 cups ice
• 1/8 tsp vanilla

Directions

1. Place all ingredients into cup of high-powered blender, such as Nutri Ninja, and use setting recommended for smoothies.
2. Pour drink into two large cups and top with whipped cream, if desired.
3. Enjoy!

Recipe found on Pinterest.