Vegan Bagna Cauda


June 19, 2019

Bagna Cauda (literally warm bath) is a Piedmontese dip, traditionally made with garlic and anchovies. A chance delivery of some rather overpowering smoked anchovies got me thinking about it and, as it's largely a dip for raw vegetables, this vegan version was born. Whilst not technically Piedmontese, it is pretty good with vegetables, bread and all manner of 'dippable' things nonetheless.


400 g peeled garlic cloves (available frozen in the shops)

1/2 litre oat milk

1 tsp (heaped) red miso

1 tsp seaweed powder

Juice from a lemon

100 ml olive oil

2 bay leaves

Pinch of Aleppo chilli flakes

1 tbsp Moscatel vinegar


1Gently simmer the garlic and bay leaves in the oat milk until soft.

2Strain, keeping the oat milk but discard the bay leaves.

3Add the remaining ingredients to the garlic and blitz to a puree.

4It will be fairly thick so add back enough oat milk to loosen it up a bit.

5Serve immediately , while still warm, with bread, raw vegetables, roast vegetables etc. It will keep for a week or so in the fridge.