45min 2 ppl
Vegan Bagna Cauda
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 8g
Carbs 12g
Fats 22g
About this dish
This creamy, garlicky Italian dip delivers the umami punch of traditional bagna cauda without any anchovies or dairy. Silken tofu and cashew cream create a luxurious base that's warmed gently and served with an array of fresh vegetables for dipping.
Allergy Info
Sesame, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- silken tofudrained200 g
- garlicminced6 cloves
- fresh lemon juice15 ml
- fresh parsleychopped1 tbsp
- mixed vegetables (carrots, celery, bell peppers, radishes, endive)cut into strips or bite-sized pieces500 g
Tins & Jars
- capersfinely chopped2 tbsp
Dried Goods
- raw cashewssoaked in hot water for 15 minutes and drained75 g
- nutritional yeast30 ml
Spices & Seasonings
- sea salt1/2 tsp
- black pepper1/4 tsp
- cayenne pepper1/4 tsp
Oils & Condiments
- extra virgin olive oil60 ml
- Dijon mustard1 tsp
Utensils
- Food processor
- Small heavy-bottomed saucepan
- Wooden spoon
- Cooking thermometer
- Chef's knife
- Cutting board
- Serving bowl or fondue pot
- Large serving platter
Method
1
Drain the silken tofu. Soak the cashews in hot water for 15 minutes, then drain. Mince the garlic, finely chop the capers, and chop the parsley. Cut the mixed vegetables into strips or bite-sized pieces for dipping.
Approx. 20 minutes
2
Heat the olive oil in a small heavy-bottomed saucepan over medium-low heat. Add the minced garlic and cook gently for 3–4 minutes, stirring constantly, until soft and fragrant but not browned.
Approx. 4 minutes
3
Transfer the cooked garlic and olive oil mixture to a food processor or high-speed blender. Add the drained silken tofu, soaked cashews, nutritional yeast, lemon juice, Dijon mustard, sea salt, black pepper, and cayenne pepper. Blend until completely smooth and creamy, about 2 minutes.
Approx. 2 minutes
4
Return the blended mixture to the saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 4–5 minutes until glossy and beginning to steam gently (approximately 50–60°C). Do not let it boil or the texture will break.
Approx. 5 minutes
5
Stir in the finely chopped capers and fresh parsley until combined.
Approx. 1 minutes
6
Transfer the warm bagna cauda to a serving bowl or fondue pot if available, keeping it warm over a low flame or in a small warmer.
Approx. 1 minutes
7
Arrange the prepared vegetable strips and pieces on a large platter surrounding the dip and serve immediately.
Approx. 2 minutes
