Thai Layered Dip. Vegan Recipe

4.86 from 7 votes

Thai Layered Dip. Vegan Recipe

This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Vegan Gluten-free Recipe

Prep Time25

Cook Time5

Total Time30

Course: Appetizer

Cuisine: Thai

Servings:

Author: Vegan Richa

Ingredients

For the Layered dip:

Shredded Carrots
Peanut butter or almond butter sauce Recipe below
Salsa + sambal oelek or Use 1 ripe tomato chopped, 1/2 cup finely chopped red onion, salt, pepper and lime juice and mix. Mix in asian hot sauce to taste
Chopped cilantro + mint
Mung Bean Sprouts tossed with salt and pepper
Peanuts or other nuts or sesame seeds
A dash of lemon juice
Add fried noodles cucumbers etc for variation

Peanut butter/Nut butter Sauce:

1/2 cup creamy peanut butter or almond butter I usually use almond butter
2 inch piece of fresh ginger coarsely chopped
2 cloves of garlic
1 tablespoon soy sauce or use coconut aminos to make soy-free
1 to 2 tablespoons lemon juice
1/2 to 1 teaspoon sugar
2 to 3 teaspoons Sriracha sauce or asian chili sauce to taste
3 tablespoons or more water

US Customary - Metric

Instructions

Make the Peanut butter sauce: Blend everything until smooth and creamy. Taste and adjust spice, tang and sweet. Add more water to blend to a dip consistency.
Layer the carrots, nut butter sauce, salsa + asian hot sauce, loads of cilantro and mint, sprouts, peanuts, lemon juice and a dash of salt and pepper.
Warm in the oven for 5 to 10 minutes if needed. (optional).
Serve with chips or carrots, celery, cucumber, other vegetables.

Notes

Variation: Add a layer of vegan mayo. Add a layer of pineapple or mango cubes.

Use the leftover dip to make a stir fry. Cook vegetables or tofu in a little oil. Add the leftover dip and toss in well. Cook for 5 minutes and serve.

Nutritional values based on one serving

Nutrition

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