Rich Thai Dip with Broccoli Trees from Eat Dairy Free by Alisa Fleming
User Reviews
5
12 reviews
Excellent
Rich Thai Dip with Broccoli Trees from Eat Dairy Free by Alisa Fleming
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While I truly enjoy this savory, sweet, and spicy thick dip with steamed broccoli, it also goes nicely with bell pepper strips, baby carrots, snap peas, or blanched cauliflower.
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Ingredients
- 3 broccoli crowns or 4 crowns
- 1/2 cup sweet potato see Sweet Potato Tips below, cooked, mashed
- 6 tablespoons almond butter use sunflower seed or pumpkin seed butter for nut free, creamy, unsalted
- 2 to 2 1/2 tablespoons lime juice or rice vinegar
- 2 tablespoons soy sauce wheat-free tamari (for gluten free), or coconut aminos (for soy free, non-GMO
- 2 tablespoons coconut sugar or loosely packed brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger minced or grated
- 1/8 teaspoon crushed red pepper
- water as needed, or unsweetened plain dairy-free milk beverage
Notes
- Sweet Potato Tips: To cook whole sweet potatoes, peel and cut them into 1/2-inch disks, then steam for about 15 minutes. Steaming preserves more of the flavor and nutrients than boiling. For a super-fast dip, you can use canned sweet potato puree. If you don’t have sweet potatoes or sweet potato puree on hand, squash, carrot, or pumpkin puree makes a tasty substitute.
- Credit for this Recipe: This recipe is reprinted with permission from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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