Your favorite creamy dip reimagined as a hearty casseroleplus, it’s vegan!
Vegans and non-vegans alike will be eager to dig into this rich and creamy dairy-free casserole.
To transport this beloved dip to dinnerland, add quinoa for hearty protein and fiber.
Photo: Antonis Achilleos
Nutritional yeast has nothing to do with the yeast you bake with.
Find it in the baking or dry goods aisle near the spices or at a health food store.
This recipe was developed by Marianne Williams.
Ingredients
1cupcashew or almond milk
.50cupplus 2 Tbsp.
jar), drained
1cupcoarsely crushed kettle-cooked potato chips (about 1 1/2 oz.)
Blend until completely smooth, about 1 minute.
(Cashew cream can be prepared and refrigerated in an airtight container up to 2 days in advance.)
Preheat oven to 375F with 1 rack in center of oven and 1 rack 6 inches from heat.
Coat a 9-inch square (or 6-to-8-cup) broiler-safe baking dish with cooking spray.
Transfer mixture to baking dish.
Bake on center rack until heated through and set, about 20 minutes.
Meanwhile, combine chips and remaining 1 tablespoon each nutritional yeast and oil in a medium bowl.
Top casserole with chip mixture.
Place on top rack and increase oven temperature to broil.
Broil until chips are golden brown, 1 to 2 minutes.
Let cool for 5 minutes before serving.
