Grab some chips and make this 5 ingredient jalapeño lime almond dip. It’s slightly spicy, deliciously creamy, and insanely addicting. Perfect for the big game this weekend!
Why you’ll love it
Aside from the fact that this dip is DELICIOUS here are a few other reasons why you need to make this dip for the big game this weekend. Or, really, for any party you’re throwing.
Simple- Doesn’t get much easier than 5 ingredients and 1 food processor am I right?
Quick- This jalapeño lime almond dip is ready in about 15 minutes. You heard me, 15 minutes. What are you waiting for?
Spicy- Make this dip as spicy (or as not spicy) as you want. When you make dips at home you’re in control of the heat level. I prefer mine spicy, but to each his or her own.
Creamy- Another perk of making your dips at home is that they will never be dry. Always creamy and smooth. Perfection.
Fresh- store-bought dips are definitely convenient. But let’s face it, they were made a while ago and are loaded with preservatives to keep them fresh. Well, kinda fresh. There’s nothing like a freshly made dip. Trust me.
Let’s take a second to talk about using jalapeños (or any spicy pepper). Just a few quick tips to prevent the capsaicin (spicy pepper oil) from burning your skin:
Wear thick rubber gloves when slicing and removing the spine and seeds from the flesh of the pepper.
Use gloved hands to pick up any stray seeds and spines.
Wash hands thoroughly with soap and water before touching your eyes, nose, mouth, or ears.
Once you’ve allowed the almonds to soak for at least 8 hours (preferably overnight), drain and rinse them with fresh water. Add the soaked almonds, jalapeños, lime juice, olive oil and salt to the bowl of a high-powered food processor. Process the dip until the almonds are smooth, stoping frequently to scrape down the sides of the bowl. Add water 1/4 cup of a time to help the dip smooth out and come together. I usually add about 1/3-1/2 cup of water.
This dip is great when served at room temperature or it can be eaten right out of the refrigerator. Eat it with the usual: chips, vegetables, a spoon…Any way you enjoy it, just be sure to let me know what you think. Enjoy friends!
Ingredient Health Benefits
Almonds- protein, fiber, vitamin E, magnesium, calcium, iron
These balsamic vegetables with artichoke hummus are a perfect combination of flavors and textures. Served atop sweet potato toasts, the roasted vegetables are topped with artichoke hummus and almond ricotta cheese. Each require fewer than 10 wholesome and easily accessible ingredients.
This has been one of my most-liked recipes on Instagram so I figured I would officially give this meal a home here on my blog. It’s such a fun, unique dish and can easily be transformed into other wonderful dishes as well. Use the hummus as a dip served with raw vegetables, chips, crackers and the like. The marinated and roasted vegetables make an excellent topping on a pizza. Add it to your favorite pasta or even use it as a side with your favorite vegan protein.
This hummus is so creamy and flavorful. It has become one of my all-time favorites. The secret to its creaminess is the use of northern beans instead of garbanzo beans. They are just as mild in flavor as garbanzo beans, so they won’t overpower the artichokes. But they are much softer so they blend up really well in this hummus.
Marinated artichokes are used in this recipe because they have much more flavor than canned or fresh artichokes. We also use some of the olive oil from the marinated artichokes to help thin the hummus during the final stages of blending.
8-10marinated artichoke quartersplus more for pulsing in later
1-2tbspmarinated artichoke oil
In the bowl of a food processor blend drained and rinsed northern beans, 8-10 marinated artichoke quarters, tahini, lemon juice, garlic, basil, cumin, and paprika. Process until smooth.
With the blade running (but the lid securely on), drizzle in the olive oil 1 tbsp at a time. Continue adding olive oil until thick and creamy, but not runny and oily.
Add 2-4 marinated artichoke quarters and pulse until just chopped. Serve drizzled with more olive oil and paprika.
To start, begin by marinating some washed, thickly sliced portobello mushrooms. Grab a large, shallow dish and pour in enough balsamic vinegar to thinly coat the bottom, about 1/4 of a cup. Additionally, season with truffle salt and black pepper to taste. Gently toss the mushrooms in the balsamic vinegar then allow them to marinate for 1o minutes. After the mushrooms have marinated, heat a large skillet over medium-high heat and evenly place in the marinated mushrooms as well as any leftover balsamic vinegar. If needed, add more balsamic vinegar to keep the mushrooms from sticking. Allow mushrooms to cook for 2-3 minutes per side. There’s no need to stir them and when you do flip them do it gently so that they don’t break apart. Once cooked, place on a parchment-lined, rimmed baking sheet.
Red Bell peppers and onions
To complete the roasted vegetables, add diced or julienned red bell peppers and thinly sliced red onions to the prepared baking sheet along with the portobello mushrooms. You may add additional balsamic vinegar, truffle salt, and/or black pepper to taste if desired. Bake the vegetables at 400*F for 30-4o minutes stirring once half way. The vegetables are done when they are crispy and the mushrooms are tender.
Sweet Potato Toasts
To complete this dish you’ll need to prepare the sweet potato toasts. Begin by thoroughly scrubbing the sweet potatoes. I prefer to leave the skin on for added nutrients and fiber but feel free to remove it per your preference. Then slice the sweet potatoes length-wise, into 1/4 inch thick “toasts”. You can either coat them with avocado oil, salt, and pepper or leave them plain. Roast the sweet potatoes at 400*F for 10 minutes on each side. Remove them when they’re soft but not burned.
To assemble the dish, begin by placing your roasted vegetables on top of your sweet potato toasts and top with a generous helping of artichoke hummus and a crumble of almond ricotta. This brand is my new favorite. In my opinion, the more hummus and ricotta, the better.
I certainly hope that you enjoy this meal as much as I do. It’s quickly become one of my favorite lunch options. Please share with me in the comments just how much you like this meal as well as the hummus.
These balsamic vegetables with artichoke hummus are a perfect combination of flavors and textures. Served atop sweet potato toasts, the roasted vegetables are topped with artichoke hummus and almond ricotta cheese. Each requires fewer than 10 wholesome and easily accessible ingredients.
With the holidays just around the corner, let’s put together a vegan charcuterie board! They are extremely versatile, customizable, and easy to prepare. I’ll show you how you can create the perfect charcuterie board for your next gathering.
So what the heck is a charcuterie board anyway? Well, it’s a large platter filled with finger foods of varying flavors, textures, and colors. It’s a feast for the eyes as well as the senses. Charcuterie boards make a fantastic appetizer for parties, holidays, and other large social gatherings. They are also a fantastic way to serve many different foods as an appetizer or light meal. Everyone is able to select what they would like and create their own spread. In this post, I’ll give you tips about how to put together the perfect charcuterie board.
What to include on your Charcuterie Board
The trick to having the perfect charcuterie board is creating layers. You want to have layers of flavors as well as textures. Think sweet, spicy, salty, savory. As well as creamy, crunchy, and smooth. Fruits, vegetables, spreads, dips, crackers, breads, nuts, meats, cheezes…all of these can fit into any number of those categories. So let’s brainstorm a bit to give you some ideas that might be a little out of the box.
Select fruits that are in season. In the spring and summer think berries, peaches, nectarines, grapes. In the fall and winter months focus on figs, apples, persimmons, grapes, pomegranate arils. And don’t be afraid to add dried fruits. Sprinkle raisins over your board for a finishing touch. Or place dried apple rounds out since freshly sliced apples will brown too quickly.
Raw vegetables are definitely a must when making a charcuterie board. Think sweet bell peppers, broccoli, tomatoes, or cucumbers. If making a charcuterie board in the summer add grilled zucchini or summer squash. Even pickled or jarred vegetables will work. Think olives, asparagus, or artichokes.
Dips & Spreads
It’s easy to select fruits and vegetables when making a vegan charcuterie board. Obviously, those are vegan. But finding dips and spreads that are vegan can be a bit more challenging. If you don’t have access to a grocery store with a wide variety of vegan dips or spreads this may end up being the portion of the charcuterie board that you have to spend a little bit of time preparing. But don’t let that frighten you off. Most dips are very quick and easy to prepare. Allow me to give you some examples of both store-bought as well as homemade vegan dips and spreads.
Homemade: Hummus, guacamole, or any number of the above listed dips and sauces can easily be made at home.
Choose crackers that have some personality. You should have some mild ones that will pair well with anything and some others that are for specific dips and cheeses. Think outside the box. I love the beet crackers and sweet potato crackers from Trader Joes. Off the Eaten Path has a fantastically salty and crunchy Veggie Crisp. There are also dried carrot, beet, and kale chips. All of which will add depth and interest to your charcuterie board.
Use your favorite artisan breads to enhance the texture of your board. Add breads with rosemary, hunks of garlic, or cranberries and walnuts to create even more flavor on your board. And don’t think you have to slice your bread either! Feel free to rip the loaves into large chunks to add texture and visual interest to your board.
Including nuts in your charcuterie board will add visual interest and texture as well as flavor. Use raw, roasted, spiced, or candied nuts to further elevate the flavor profile of you board. Don’t underestimate the power that flavored and roasted seeds can have as well. I have three wonderful recipes for roasted squash seeds that would work perfectly in an autumnal charcuterie board.
A traditional charcuterie board will contain deli meats. Now, it is up to you to decide if you would like to include vegan meats in your own charcuterie board. Personally, I’m not a huge fan of vegan deli meat alternatives. I find them to be rubbery, extremely salty, and rather unappealing to look at. That however is just my opinion so please feel free to add whatever, if any, deli alternatives you find appetizing.
There are so many vegan cheeses available now! Check out your local grocery store or whip up your own nut-based cheeses at home. I love this feta recipe from Erin Ireland. It’s so simple and adds the saltiness to your board that definitely cannot be overlooked.
Now that you’ve determined what kinds of fruits, vegetables, dips, spreads, crackers, bread, nuts, “meats”, and cheezes you would like to include on your charcuterie board let’s take just a second to discuss the layout of the actual board. Some tips for creating a beautiful and inviting board are as follows:
Pick a board large enough to fit everything you want to include. But not a board that is so large that you will have lots of unfilled space. Empty space on the board will give it an unfinished, uninviting feel. You can, to some extent, fill empty space with herbs but you want to use fresh herbs sparingly as a garnish, not as a star feature.
Make sure that you provide utensils for spreading, cutting, spearing, and slicing the spreads, fruits, vegetables, meats, and cheeses. These can be fancy to add interest to the board. They can be your everyday serving utensils. Or you can use something as simple as toothpicks! There’s not need to go out and buy anything special.
Charcuterie Board Steps
Once you have all the pieces of your charcuterie board puzzle figured out, it’s time to put them all together to create that visually appealing appetizer no one will be able to keep their hands off. Let’s go through the steps of laying out all your charcuterie board items.
Step 1: Gather your board, bowls, and food items. Place any dips or spreads into your selected bowls and place them on the board in the rough location that you would like them to be.
Step 2: Begin by placing your largest food items on the board first. Think large crackers, blocks of vegan cheese, fruits (such as this pomegranate half), and vegetables (the florets of broccoli). Ensure that the food is overlapping to prevent the board from showing through.
Step 3: Place medium food items around the larger ones. Think slices of vegan deli “meat”, smaller crackers, chips, and/or dried fruit.
Step 4: Place your smallest food items on the board last. If necessary, corral them onto the board by surrounding them with larger, sturdier foods and bowls to prevent them from rolling off the board. Think loose grapes, blueberries, or nuts.
Step 5: The final step is adding fresh herbs to your board. Top dips with parsley, dill or cilantro as appropriate. Stick sprigs of rosemary or sage out from under bowls. Don’t be afraid to re-arrange as you go. If something doesn’t look or feel right rearrange it or remove it from the board. Everything you intended on using might not fit and that’s ok. You can always have two charcuterie boards!
Make a dessert charcuterie board! Include your favorite cookies, cakes, chocolate hummus, fruits for dipping in chocolate, sugared nuts…let me know in the comments section what you include in your dessert charcuterie board.
I hope that you all have found this charcuterie board how-to informative and helpful. Know that any board you put together will be a hit with your party guest. I mean, who doesn’t love a bunch of fresh food sprawled out on a wooden board? Be sure to let me know in the comments if you make a charcuterie board.