Name: Vegan Bagna Cauda
Ingredients: 400 g peeled garlic cloves (available frozen in the shops); 0.50 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

AuthorBen WatsonCategorySummer, Vegetable

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.

Yields1 Serving

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

0.50 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

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

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

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

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

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

Ingredients