Vegan Baked Chèvre Cheese Dip

Makes 1 1/2 cups

www.ZsusVeganPantry.com

1 cup plain unsweetened nondairy soy or almond yogurt

2 to 4 tablespoons preserved or fermented tofu

2 tablespoons tapioca starch

1 garlic clove

1/2 to 1 teaspoon sea salt

1/2 teaspoon onion granules

1/2 teaspoon xantham gum (optional)

Olive oil (optional)

3 radishes, chopped

2 tablespoons chopped parsley

1/4 small red onion, very thinly sliced

1. Preheat the oven to 375-degrees F. Add the yogurt, tofu, tapioca, garlic, salt, onion and xantham gum (if using) to a blender. Blend very well until very smooth. Transfer to a small (about 2 cup) baking dish and drizzle with a few teaspoons of olive oil.

2. Bake until golden and bubbly, about 30 minutes.

3. Make the salad by combining the radishes, parsley and onion. Add the salad on top of the dip. Serve with crackers, raw vegetables or Roasted Russet Potatoes (recipe below).

Roasted Russet Potatoes

1 large russet potato, peeled and cut into wedges, about 1/4-inch thick

1 teaspoon paprika

1/2 teaspoon onion granules

1/2 teaspoon garlic granules

1/2 teaspoon dried parsley

1/2 teaspoon sea salt

1 to 2 teaspoons olive oil

1. Preheat an air-fryer to 360-degrees (or an oven to 400-degrees). Add the potatoes, paprika, onion, garlic, parsley, salt and oil to a large bowl. Toss well. Add the potatoes to the basket of the air-fryer in a staggered crosshatch pattern (like building Lincoln Logs) and bake until crisp, about 20 minutes, shaking the basket after 10 minutes and then after 15 minutes.

2. If baking in the oven, bake on a baking sheet until crisp, about 30 minutes. Toss every 10 minutes.