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Vegan HaliDip and Donair Sauce

Course Appetizer, Dip, Sauce
Cuisine Canadian
Author Yochi

Ingredients

HaliDip (Adapted from Mmm...is for Mommy)

  • 1 lb tofu crumbles
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt and black pepper each
  • 8 oz vegan cream cheese I used Tofuti
  • 1/2 cup shredded Daiya mozzarella
  • 1 cup donair sauce recipe below
  • 1 tomato seeded and diced
  • 1 bag pita chips

Donair Sauce (from One Green Planet)

  • 1/2 cup raw cashews soaked for at least 8 hours
  • 3/4 cup plain unsweetened almond milk
  • 2 tablespoons agave nectar
  • 1 teaspoon tablespoon plus 1apple cider vinegar
  • 1 teaspoon garlic powder

Instructions

  1. In a non stick skillet heat the tofu with seasons. When warmed and toasty, add the cream cheese and mix until incorporated.
  2. Transfer mixture into a small casserole dish, and fold in mozzarella and donair sauce.
  3. When ready to serve, bake in 350° oven for 20 minutes. Top with diced tomatoes and serve with pita chips.

Donair Sauce

  1. Drain cashews and blend with milk and agave. Transfer to a saucepan and bring to a boil with remaining ingredients. Lower heat until thick.