Sausage & Cheese Dip
The one dip that makes an appearance at every holiday gathering and tailgate, and for good reason.
This dip will quite literally blow you away in how much it tastes like the real thing.
Cheesy, flavor packed, and vegan sausage in every bite!
Almost saved this one for the cookbook but I couldn’t resist sharing. If you happen to make this one tag me so I can see your creations!
1.5 cup raw cashews ( soaked in water for 4-6 hours)
1 large carrot, peeled
1 sweet onion, peeled and quartered
2 cloves garlic, peeled
3/4 cup unsweetened cashew yogurt
1/4 cup water
1 tbsp lemon juice
1 tbsp ghee or vegan butter
1 tsp paprika
1 tsp chili powder
1 tsp sriracha
3/4 tsp sea salt
1 can chickpeas
1 can pinto beans
1 tbsp olive oil
2 jalapeño, deseeded & diced
2 shallots, diced
1 cup gluten free oat flour
1 cup cooked chilled brown rice
2 tbsp maple syrup
1 tsp tamari
1.5 tbsp chili powder
2 tsp cumin powder
2 tsp smoked paprika
1/2 tsp Chipotle powder
1/4 tsp sea salt
Pepper ( few shakes )
1 can Rotel tomatoes
Lets begin by making your cheese sauce.
Drain your soaked cashews and add them into a high-speed blender.
Into your steam pot, add your carrot, onion, and garlic and steam until carrot and onion are fork tender.
Once steamed through add the steamed mix to blender with cashews. Add your cashew yogurt, water, lemon, ghee/ vegan butter and all spices into blender. Blend until smooth and creamy! Taste and adjust your seasonings...more salt, paprika, chili powder, etc. Set cheese sauce aside while you prepare your sausage.
To make the sausage: Drain and rinse your chickpeas and pinto beans in the same mesh strainer. Pat dry with a few paper towels or dish rag. Set aside to continue to dry off.
Go ahead and mix your spices in a small bowl to have ready.
Add your olive oil into a non-stick large sauté pan and heat to low. Once oil is heated, add your shallots and jalapenos. Begin to sauté and stir frequently to prevent burning. Keep an eye on your sauté pan while you prepare the “meat.”
In a large food processor add your gluten free oats. Process on high until a flour forms. Add your brown rice and pulse for 30 seconds.
Add in your beans to the food processor. Add a dash olive oil. Now PULSE until all combined, about 45 seconds, scraping down the sides as needed. Do not BLEND this mix or a doughy consistency forms. You want large crumbles!
Add your meat into your heated sauté pan with shallots and jalapenos. Begin to mix and break up the sausage with your spatula as you would true ground meat.
Once all broken up and coated in the jalapeno/shallot mix, pour all your spices in. Mix extremely well with the spatula. Continue to cook until meat is browned. Usually a 15-20 minute process.
Take 2 cups of the cooked meat and add it into your blender with cheese sauce along with can of rotel tomatoes ( no need to drain )
Pulse your meat and rotel in THREE to FOUR times only, again you do not want to blend and still want large chunks sausage in the dip.
Pour the entire blender into a cast iron skillet.
Bake for 25 minutes until golden.
Store in a sealed container in the refrigerator.