Vegan Zucchini Dip + Healthier Cooking Hacks

 vegan zucchini dip

I am so honored to be featured in Momma Cuisine’s digital magazine, Great Every Day Meals! Johanna of Momma Cuisine asked me what some healthy alternatives of mine that I use when baking and cooking, so I dished on all my secret ingredients in the article.  What are my healthy cooking alternatives, you ask? To give you a peek;

  • White Beans
  • Almond Meal
  • Apple Sauce
  • Canned Pumpkin
  • Tofu
  • Carob Powder

You will have to read the article to see what they replace and why I love cooking with these ingredients. I also shared a delicious vegan Zucchini dip recipe which I accidentally made while trying to use up the rest of my vegan cheese mixture that I used in another recipe.


  • 1 box of silken tofu
  • 1 1/2 cups of raw cashews
  • 3/4 cups of nutritional yeast
  • 3 medium zucchinis
  • 1 white onion
  • 3 cloves of garlic
  • 2 tbsp coconut oil
  • 1/2 tsp chilli powder
  • 1 tbsp oregano
  • 1 tsp basil
  • salt and pepper to season


  •  Soak cashews in water for three hours
  • Drain cashews and blend in food processor for 2 minutes, then add the box of tofu and nutritional yeast and blend for 5 minutes
  • In a sauteing pan, add the coconut oil, onions (diced) and garlic (diced) and cook until translucent
  • Chop the zucchini and cook for five minutes
  • Fold in the cheese blend and cook until all ingredients are well mixed
  • Add the seasonings and saute for a final five minutes
  • serve and enjoy

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