Chili Roasted Peanuts are a bold, spicy snack that’s sure to become an addictive favorite. Roasted to perfection with a blend of spices, this snack is great for munching on its own or as a crunchy addition to other dishes!
In a medium-size bowl, combine the peanuts, oil, sugar, and salt.
Spread the peanuts evenly on the baking sheet.
Bake for 18 to 20 minutes in 7-minute increments, stirring the peanuts to avoid burning.
Remove the peanuts from the oven and immediately stir in the chili powder, cumin, cocoa powder, cinnamon, and cayenne.
Let the peanuts cool before storing or serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a stand-alone snack, or sprinkle over salads or pilafs for an extra crunchy, spicy kick.Wine Advice:Pair with a cold beer or a crisp white wine, such as Sauvignon Blanc, to balance the heat.
This creamy, zesty nacho queso is made with cannellini beans for extra thickness and packs a spicy kick from fresh jalapeños. Perfect for tortilla chips, veggies, or as a dip for any occasion!
1can15 ounces, or 420 g cannellini beans, drained and rinsed
2 to 3jalapeño pepperssliced
1teaspoonground cumin
1teaspoononion powder
¼cup30 g nutritional yeast
2tablespoons30 g prepared yellow mustard
2tablespoons16 g all-purpose flour
½cup75 g diced red bell pepper
Salt and pepperto taste
Instructies
Add the vegetable broth, beans, jalapeños, cumin, and onion powder to a pot.
Bring to a boil.
Reduce to a simmer, then stir in the nutritional yeast, mustard, and flour.
Stir until thickened.
Remove from heat and carefully transfer the mixture to a blender.
Purée until smooth.
Return the mixture to the pot, and stir in the diced red bell pepper.
Season with salt and pepper to taste.
Pour over tortilla chips or serve as a dip.
Notes / Tips / Wine Advice:
Serving Tip:Serve with tortilla chips, fresh veggies, or use as a topping for tacos, nachos, or baked potatoes.Wine Advice:Pair with a light, crisp white wine like Sauvignon Blanc or a cold IPA to complement the spice.
This healthier take on the classic Warm Chili Con Queso Dip is perfect for any gathering. Packed with beans, soy creamer, and nutritional yeast, it’s a creamy, cheesy dip that will please any crowd. Serve with tortilla chips or pour over nachos for a satisfying snack!
1½cups250 g pinto beans (drained and rinsed if using canned)
1cup235 ml vegetable broth or water
1cup160 g finely diced onion
1tablespoon8 g garlic powder
1tablespoon8 g onion powder
1tablespoon8 g chili powder
1teaspooncumin
5 to 10slicesnacho-style jalapeño peppersdiced (use less or more to taste)
1cup235 ml soy creamer or other nondairy milk
1cup180 g nondairy sour cream, store-bought or homemade
¼cup30 g nutritional yeast
1tablespoon18 g white miso
1½cups150 g TVP granules
Instructies
In a large pot, combine the tomato sauce, pinto beans, vegetable broth, diced onion, garlic powder, onion powder, chili powder, cumin, and jalapeño peppers.
Bring to a boil, then reduce heat and stir in the soy creamer, nondairy sour cream, nutritional yeast, and miso.
Bring the mixture back to a boil.
Stir in the TVP granules and remove from heat.
Let stand for 10 minutes to thicken.
Serve warm with tortilla chips, Fritos, or pour over tortilla chips for nachos.
Notes / Tips / Wine Advice:
Serving Tip:For an extra zip, stir in some of your favorite salsa just before serving!Wine Advice:Pair with a refreshing and slightly spicy rosé or light white wine like Sauvignon Blanc to complement the rich flavors of the dip.
This rich and flavorful Sun-Dried Tomato Pesto is perfect for spreading on crackers, mixing into pasta, or making a sun-dried tomato pesto aioli. The combination of fresh basil, cashews, and pine nuts creates a savory spread that’s delicious on almost anything!
Blender or food processor, Measuring cups and spoons, Spatula
Ingrediënten
10fresh basil leaves
1cup140 g sun-dried tomato pieces, packed in oil
1tablespoon15 g minced garlic
¼cup60 ml extra-virgin olive oil
½cup46 g cashews
½cup45 g pine nuts
Instructies
Add all ingredients—basil leaves, sun-dried tomatoes, garlic, olive oil, cashews, and pine nuts—into a blender or food processor.
Blend or process until smooth and creamy.
Taste and adjust seasoning if needed (you can add salt or pepper if preferred).
Serve immediately as a spread, over pasta, rice, or mix with mayonnaise for a tasty aioli.
Notes / Tips / Wine Advice:
Serving Tip:Use as a sandwich spread, or top grilled vegetables with a generous dollop for added flavor.Wine Advice:Pair with a glass of bright and crisp white wine like Sauvignon Blanc or a mild red like Pinot Noir to balance the rich flavors.
This easy garlic spread is the perfect complement to French bread, toasted to perfection in a broiler or toaster oven. Simple yet incredibly flavorful, it can also be used for garlic rolls or as a savory dip.
Mixing bowl, Knife or spatula, Bread slices (optional)
Ingrediënten
½cup112 g nondairy butter, softened
1tablespoon7 g all-purpose seasoning, such as Spike or Mrs. Dash
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried basil
¼teaspoonpaprika
Instructies
In a mixing bowl, combine the nondairy butter with all the spices (all-purpose seasoning, garlic powder, onion powder, dried basil, paprika).
Stir well until all ingredients are fully mixed together.
Spread the mixture generously on slices of French bread or your bread of choice.
Toast the bread in a broiler or toaster oven until golden and crispy (optional).
Serve immediately and enjoy as a tasty snack or side.
Notes / Tips / Wine Advice:
Serving Tip:Perfect served with a fresh salad or as a savory appetizer at any casual meal.Wine Advice:Pair with a light, crisp white wine such as a Pinot Grigio to balance the richness of the garlic spread.
Who says vegans can’t enjoy cheese balls? These Walnut and Currant “Cheese” Balls are the perfect savory spread or snack, packed with flavor, and super easy to make. Enjoy them on crackers, in salads, or as a sandwich spread!
10ounces280 g extra-firm tofu, drained and pressed
2tablespoons30 ml extra-virgin olive oil
2tablespoons16 g flax meal mixed with 2 tablespoons (30 ml) warm water
1tablespoon18 g white miso
2teaspoonsminced garlic
1teaspoonliquid smoke
1cup120 g walnuts, broken into small pieces
½cup80 g currants
Salt and pepperto taste
Instructies
In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
Add olive oil, flax mixture, miso, garlic, and liquid smoke.
Mash together until uniform.
Stir in the walnut pieces, currants, salt, and pepper.
Shape the mixture into two equal balls, a log, or simply leave it in a serving bowl.
Serve immediately with crackers, over a salad, or as a sandwich spread.
Notes / Tips / Wine Advice:
Serving Tip:Pair with crisp crackers or fresh veggies for a simple yet flavorful appetizer.Wine Advice:A light, dry white wine such as Chardonnay or Sauvignon Blanc complements the rich flavors of this vegan cheese ball.
Place the milk and agar flakes in a pot and bring to a boil.
Meanwhile, place the cashews, yeast, miso, soy sauce, liquid smoke, tahini, onion powder, garlic powder, mustard seed, and pepper in a blender and purée until smooth.
After the milk and agar have come to a full boil, add the blended mixture and stir vigorously.
Remove from the heat and immediately pour into the loaf pan.
Refrigerate until set.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy this smoky cheese on crackers, in a sandwich, or melted in a grilled cheese for a flavorful twist.Wine Advice:A light white wine like a Sauvignon Blanc would complement the smoky flavor of the cheese.
This vegan Brazil Nut Bleu cheese is rich, pungent, and full of flavor. Made with Brazil nuts, chia seeds, and nutritional yeast, it’s perfect for salads, sandwiches, or crackers!
Place agar powder in a pot with water, bring to a boil, and boil for 5 minutes, stirring occasionally.
Add the Brazil nut mixture to the boiling agar water, stirring constantly.
Bring to a boil again and cook for an additional 1 minute.
Pour the mixture into the prepared loaf pan and quickly refrigerate until set.
Once set, slice or crumble onto salads, sandwiches, or crackers.
Notes / Tips / Wine Advice:
Serving Tip:This cheese is great served with a fresh, crunchy salad, or as a topping on crackers for a savory snack. You can also use it as a vegan substitute for traditional blue cheese in various dishes.Wine Advice:A crisp white wine such as Sauvignon Blanc pairs wonderfully with the nutty, tangy flavors of this vegan cheese.
A rich and creamy nut-based cheese made with cashews and agar, this vegan cheese is perfect for those transitioning from dairy to plant-based alternatives. Add your favorite herbs and spices to make it your own!
2cups275 g raw cashews, finely ground into a powder
3tablespoons45 ml fresh lemon juice
2tablespoons30 ml sesame oil (or olive oil)
¼cup30 g nutritional yeast
2teaspoonsfine sea salt
½teaspoononion powder
½teaspoongarlic powder
Instructies
Lightly oil or spray a loaf pan with cooking spray.
Place the agar flakes/powder in the water and bring to a full boil, stirring often.
Boil for 5 minutes.
In a food processor, blend the cashew powder, lemon juice, oil, nutritional yeast, salt, onion powder, and garlic powder until smooth.
Pour the cashew mixture into the boiling agar-water mixture, stirring until creamy and smooth.
Remove from heat and quickly pour the mixture into the prepared loaf pan.
Refrigerate until set, about 1-2 hours.
Serve chilled and enjoy as a spread, in sandwiches, or on crackers!
Notes / Tips / Wine Advice:
Serving Tip:This nutty cheese is great with fresh veggies, crackers, or as a filling in sandwiches. You can also top a pizza with it for a creamy, cheesy alternative!Wine Advice:A light white wine like Pinot Grigio pairs beautifully with this creamy cheese.
This cruelty-free Mushroom Pâté offers a delightful, spicy flavor with a rich texture. It’s a perfect alternative to traditional meat-based pâtés—serve with crackers for a savory snack or side dish.
5-inch loaf pan by lightly spraying with nonstick spray.
Heat the olive oil in a frying pan over medium-low heat.
Add the mushrooms, onion, and leeks, and cook until the vegetables reduce in size by about half (10-15 minutes).
Carefully transfer the cooked vegetables to a food processor.
Add the tofu, parsley, black pepper, smoked paprika, cornstarch, and salt to the food processor.
Pulse until smooth.
Press the mixture into the prepared loaf pan.
Bake uncovered for 30 minutes.
Let cool in the refrigerator to set for several hours.
Invert onto a serving plate, slice, and serve with crackers.
Notes / Tips / Wine Advice:
Serving Tip:Serve with whole-grain crackers or fresh baguette slices for a delightful snack or appetizer.Wine Advice:A light white wine like Sauvignon Blanc pairs beautifully with the earthy flavors of the pâté.
