If you are a dairy lover like I am, the thought of eating a purely plant based diet leaves you a little forlorn. I honestly have no problem prepping, and even craving, meatless meals….it’s the cheeses, creams, and milks that I wind up lamenting over. I would venture to say, that I even consider cheese to be a legitimate love language capable of calming a stressful day and bringing comfort to almost any mood!
With all that said, I know full well that dairy is not the best decision for me or my body. It can be difficult to digest and saddled with way too many unhealthy fats that bring about cholesterol and blood pressure issues, just to name a few. What to do? What to do? I need my comfort foo, y’all! Time to trick the brain, right? I decided to take one of my fav dips, our Turmeric Greek Yogurt Dip, and switch it over to a strictly plant based treat. The result was a lusciously creamy vegan dip that I just had to share with y’all. If you have never played with silken tofu before, HERE IS YOUR CHANCE!
This is an incredibly easy recipe. It basically consists of gathering up your ingredients, plunking them into a food processor and giving them a whirl.
The two main ingredients for this dip are the silken tofu and the fresh turmeric root. The tofu is almost flavorless and serves to simply give the dip that luscious creaminess. If you have ever had miso soup at a sushi bar, those white cubes floating in the broth are silken tofu…so you might have already had it before.
When it comes to the turmeric, fresh makes a big difference. Yes, the dried yellow powder on the spice rack will give you beautiful color and some flavor, but using the fresh root adds SO much more flavor. Turmeric is not only delicious, but it is a remarkable little powerhouse that helps alleviate symptoms like inflammation, and bolsters your immune system significantly. Gotta love something that is so bright, cheery, flavorful, AND healthful. When using the fresh turmeric, I do not even bother with peeling it. Just throw it in whole, and let the machine do all the work.
Look at that beautiful sunny color! The smell is incredible!
I chose to dip some roasted parsnips for a perfect pairing, but this is amazing with plain ol’ chips or even as a yummy salad dressing.
I love that I can get my snack on, feel like I am eating something naughty, but really loading up on plant based proteins and feeding my immune system. Sneaky, sneaky, right?
Give it a whirl, and let me know whatcha’ think!
Silken tofu gives this yummy dip a decadent texture that will please vegans and dairy lovers alike!
- 1 pack silken tofu
- 5 1" nubs fresh turmeric root
- 1/4 cup honey
- 7 tsps fresh lemon juice
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
Combine all ingredients in a food processor and process until smooth. Serve with chips, crackers, or roasted root veggies (like carrots, parsnips, potatoes, sweet potatoes, etc).