Whipped Tofu and Rosemary Walnut Dip

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 2 cups | Prep time: 5 min

Cook time: 10 min | Total time: 15 min

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This Whipped Tofu and Rosemary Walnut Dip is perfect for Thanksgiving or any holiday gathering. It's a creamy, flavorful, easy-to-make vegan appetizer that will surely impress your guests! Firm tofu is blended with toasted walnuts, rosemary and herbs, roasted garlic, and a splash of olive oil for a rich, nutty, and herby spread. Serve it with warm bread, crostini, or crackers for an elegant starter that’s both easy to make and crowd-pleasing. You can even spread it on a bagel the morning after!

Ingredients:

• 1 block firm tofu (14 oz)

• 3/4 cup walnuts (halves & pieces)

• 2 garlic cloves

• 1 + 2 tbsp olive oil (use a good, high-quality brand)

• 1/2 + 1 tbsp nutritional yeast

• 1 tsp dried rosemary

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• 1 tsp salt

• 1 tbsp lemon juice

• 2-3 tbsp unsweetened dairy-free milk (optional, for thinning)

• Fresh cracked black pepper (optional)

Directions:

• Start by roasting the walnuts and garlic.

• Preheat the oven to 350° F

• Put the walnut pieces and garlic cloves in a bowl. Add 1 tbsp olive oil, 1/2 tbsp nutritional yeast, 1 tsp rosemary, and 1/2 tsp thyme.

• Stir so that the walnuts and garlic are evenly coated.

• Spread the walnuts and garlic on a parchment-paper lined baking sheet.

• Bake for 10 minutes, or until the walnuts and garlic are slightly browned.

• Remove from the oven and set aside.

• Drain the tofu (no need to press it).

• Add the tofu, 2 tbsp olive oil, 1 tbsp nutritional yeast, salt, oregano, thyme, roasted garlic, lemon juice, and 1/2 the amount of roasted walnuts.

• Blend until everything is smooth and fluffy.

• Optional: add the unsweetened dairy-free milk (1 tbsp at a time) if the dip is too thick.

• Taste and add any additional spices (keep in mind the flavors will continue to meld in the fridge).

• Transfer the blended dip into a bowl, and place in the fridge for at least 4 hours to let the flavors combine.

• When ready to serve, top with a drizzle of olive oil, the rest of the roasted walnuts, and a dash of rosemary.

• Serve with fresh bread, rostini, pita, or naan.
  

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Tips and Tricks:

• A high quality olive oil here is key. The better the olive oil, the more flavorful the dip will be. Using a flavored oil (like a roasted garlic olive oil, or even a basil olive oil) can add even more flavor.

• This is a a great recipe to make the night before enjoying. The longer it sits in the fridge, the better it gets!

• If the dip is too thick after chilling, you can mix in 1 tbsp olive oil or unsweetened dairy milk.

• Store the leftovers in an air-tight container in the fridge for up to 7 days. Mix well each time before enjoying.