This post is for all my vegan super bowl friends who could care less who is playing football this year. If you do care, you can also make these apps, but I’ve never been into football. I’ve pretended to know multiple times what’s going on during games just to be involved in game day parties. When it comes to the Super Bowl, I’m the one only watching TV for the adorable Budweiser commercial with the puppies. Oh and the halftime show. I’m all about that!
What motivates me the most to stare at guys fighting over a ball is the food, and the reason I even get invited to these parties is because I’m guaranteed to bring something tasty.
My fellow vegans are fully aware that cashews are the super nut for mimicking dairy. By soaking the nuts, they swell and blend into a white creamy paste that is so versatile. You can add different ingredients to this paste like apple cider vinegar + nutritional yeast to make a cheese, lemon juice + salt to make sour cream, and even sugar + tapioca starch to make a bake-able cheesecake.
I took inspiration from these creamy nuts and made three marvelous appetizers you could serve at your vegan Super Bowl party, or just make them all and throw yourself your own personal party because socializing blows sometimes.
What’s so great about these apps?
These 3 of my favorite app recipes obviously star vegetables. I mean we are vegan here for a reason. We have ranch and veggies, shishito peppers with Sriracha mayo, and stuffed mushrooms. I know this spread is mismatched and a little odd, but so am I. So with that, I hope these three appetizers make their way to your party spread so you can convince your chicken wing-loving guy friends that there is some bomb vegan food out there.
I came upon this first recipe when trying to replicate my most favorite recipe for Hidden Valley ranch. But that stuff has MSG added and I’m not about that. I know it’s just ranch dip but put this on a veg platter and people will be dipping all night. You can even say it’s your gourmet herby dip so people think you’re all fancy.
ButterMylk Herbed Cashew Ranch Dip
This cashew-based dressing is a mix parsley, dill, garlic, and onions. I decided to leave the MSG out because ain’t nobody needs that. But no worries, you’ll shortly be addicted to this creamy, tangy and herby dressing. It can be thinned down to pour over salad, drizzled over enchiladas, or left thick for a luscious wing and veggie dip.
*Makes 1 deep bowl
- 1 c raw cashews
- 1 T lemon juice
- 1 t apple cider vinegar
- 1/2 c water or cashew milk
- 2 T Parsley flakes
- 2 T dry chives
- 2 t dill weed
- 2 t minced onion
- 2 t onion powder
- 1 t garlic powder
- 1/4 t red pepper flakes (optional)
- 1 1/2 t salt
- 1/2 t pepper
- your favorite dippable vegetable medley
Soak your cashews in warm water for 4 hours. Longer if your blender isn’t super powerful. Combine cashews and either water or milk in a high speed blender. Use water for a thin dressing and milk for a dressing that is thick with two C’s.
Once the nuts have been pulverized into a smooth cream, stop the blender and add in lemon juice, apple cider vinegar, and herbs. Blend it until combined and taste test it. Add more water or milk to reach your desired, dip-worthy consistency.
Take your veggies and a fancy platter and pretend you are an elite catering company and assemble those veggies with finesse. Place your ranch in an ornate bowl in the center and stand back as your guests rave about this delicious dip. Make sure to tell them it’s your one of a kind cashew herb dip when in reality its just ranch.
I discovered these fiesty little peppers when I confused them for poblanos. Thats what I get for grocery shopping hungry. Regardless though, I decided to prepare them the same way I had planned and blistered them. What I ended up with was the shell of a pepper with still a hint of spice. I just knew they needed a creamy and zippy dippy to dunk them in.
Blistered Shishito Peppers with Sriracha Aioli
This is by far the easiest made appetizer. Pop a tray of these in right when your football fans arrive so you can have a fresh and delicious appetizer at your service in minutes. Make the sauce ahead of time so you don’t drown out the game announcers with your food processor.
*Makes 6 oz peppers with leftover sauce
- 6-8 oz shishito peppers
- olive oil
- 1 c raw cashews
- 1 T lime juice
- 1 t apple cider vinegar
- 1/2 c water
- 1-2 T Sriracha
- 1 t soy sauce
Preheat your oven to 400 F and line a baking sheet with parchment. Drizzle with oil and toss peppers. Season with salt and pepper and bake for about 7 minutes. The skin should look blistered and softened.
For the sauce, add the cashews, lime juice, vinegar, water, Sriracha and soy sauce to a blender. Blend until smooth and creamy. Taste it to your liking. If it needs more spice add more Sriracha. Thin it down further if you like a thin sauce. I prefer it to a drizzling consistency.
Another recipe accident that turned out delicious are these stuffed mushrooms. After a series of steak restaurant dates with my boyfriend I decided I needed to replicate them. I started off on the wrong foot by trying to make them way too healthy. At the last minute I combined the filling with some cashew cream I had leftover from another recipe. I stuffed them into the caps, dipped them in breadcrumbs, and roasted them. To my surprise they passed the criteria of the steak-and-potatoes men in my life.
Steakhouse-Style Stuffed Mushrooms
These little treats are an impressive appetizer on your game day spread. You could also make them for a vegan loved one near Valentines Day and totally nock their socks off. Regardless of how prestigious the event you make these for, they are definitely a fancy option to outfit your spread.
- 20 whole button mushrooms
- 2 t olive oil
- 1 shallot, finely diced
- 28g baby spinach (about 1 loosely filed cup)
- pinch of Nutmeg
- Salt and pepp
- Splash of red wine (optional)
- 1/2 lemon juiced
- 3/4 c raw cashews
- 2 T nooch
- 2 cloves minced garlic
- 3 T chopped fresh parsley
- 1 t hot sauce
- 1 T coconut oil
- 1/4 c warm water
- 3/4 c Italian Bread crumbs
Start by soaking your cashews in hot water for about twenty minutes.
De stem your mushrooms. Using a teaspoon, scoop out a perfect little divit within each mushroom. Brush both sides with olive oil and place onto a parchment lined baking sheet
Warm the olive oil over medium heat and start frying your shallots. Sauté until translucent about 2 minutes.
Lower the heat to low and add the spinach. Allow to wilt until its a fraction of the size. Season with salt, pepper, and nutmeg. Then deglaze the pan with red wine or the other half of the lemon juiced.
Once the cashews have soaked, drain and rinse them. Pour into a food processor and add nooch, minced garlic, parsley, hot sauce, coconut oil, and water. Pulse until smooth and no nut chunks remain.
Transfer to a bowl and fold in the spinach mixture. Spoon the filling until each mushroom is filled to the top. Dip the mushrooms into the seasoned breadcrumbs and place on a prepared baking sheet. Bake in a 400 d oven for about 15 minutes or until you see the filling slightly bubble up.
Serve warm and try not to eat all of them before guests arrive.