Vegan Sesame Edamame Dip with Nori | PC.ca

Vegan Sesame Edamame Dip with Nori

A sesame, nori and puréed edamame dip on a charcuterie style serving tray with an array of fruits, veggies, olives and breads for dipping.

PC Plant Based Mayo-Style Spread

Vegan Sesame Edamame Dip with Nori

Drop this umami bomb into your snack rotation and you’ll be hard-pressed to find an excuse not to e...

Drop this umami bomb into your snack rotation and you’ll be hard-pressed to find an excuse not to eat your veggies. Miso paste, sesame oil, and nori are all major sources of umami, or the “fifth taste,” which is often described as intense, deep, and meaty; here, they team up with creamy puréed edamame and PC Plant-Based Mayo-Style Spread in a dreamy dip for sliced vegetables and crackers.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 35 mins
  • Serves: 16 (30 mL Servings)
  • Dish Type: Japanese, Vegan
  • Season: Fall, Winter, Spring, Summer
  • Course: Snacks, Appetizers
  • Main Ingredient: Edamame

  • Serving Size

    2 tbsp (30 mL)

  • Calories

    70

  • Total Carbohydrate

    3 g

  • Total Fat

    6 g

  • Saturated Fat

    0 g

  • Dietary Fibre

    1 g

  • Protein

    2 g

  • Sodium

    100 mg

  • Sugars

    1 g

Vegan Sesame Edamame Dip with Nori

A sesame, nori and puréed edamame dip on a charcuterie style serving tray with an array of fruits, veggies, olives and breads for dipping.

PC Plant Based Mayo-Style Spread

  • Serving Size

    2 tbsp (30 mL)

  • Calories

    70

  • Total Carbohydrate

    3 g

  • Total Fat

    6 g

  • Saturated Fat

    0 g

  • Dietary Fibre

    1 g

  • Protein

    2 g

  • Sodium

    100 mg

  • Sugars

    1 g

How to make

Ingredients

  • 2 cups (500 mL)

    frozen PC® Edamame

  • 2

    sheets nori seaweed or 1 pkg (5 g) roasted seaweed snack, roughly crumbled
  • shallot, roughly chopped

  • 1

    small clove garlic, roughly chopped

  • 1/2 cup (125 mL)

    PC® Plant-Based Mayo-Style Spread

  • 2 tbsp (30 mL)

    fresh lime juice

  • 1 tbsp (15 mL)

    white miso paste or sodium-reduced soy sauce

  • 2 tsp (10 mL)

    sesame oil, divided

  • 1 tsp (5 mL)

    PC® Black Label Shichimi Togarashi 7-Spice Blend

How to make

  • Step 1

    Bring small saucepan of water to a boil. Add frozen edamame; reduce heat to a simmer and cook until tender, 3 to 4 minutes. Drain and rinse under cold water. Drain well.

  • Step 2

    Pulse nori in food processor into fine crumbs. Add edamame, shallot, garlic, mayo-style spread, lime juice, miso paste, and 1 tsp sesame oil; process until smooth, scraping down side of bowl as needed. (TIP: No food processor? Do this step in a blender, adding 2 to 3 tbsp/30 to 45 mL water to help the mixture blend smoothly.)

  • Step 3

    Transfer to serving bowl; cover and refrigerate until chilled, about 20 minutes.

  • Step 4

    Uncover. Drizzle with remaining 1 tsp sesame oil and sprinkle with spice blend (if using).

  • Try this:

    Toasting the nori adds rich nutty flavour to this dip. Lightly brush both sides of the nori with sesame oil and toast in a large nonstick skillet over medium-high heat, turning once, until fragrant and oil is shimmering, 2 to 3 minutes.

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