Vegan Bagna Cauda

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
1

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

2

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

3

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

4

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

5

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

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

Directions

1

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

2

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

3

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

4

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

5

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

Vegan Bagna Cauda
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