This recipe actually came into fruition by accident, but I'm so glad it happened. I can only describe it as creamy, savory, healthy, and delightful! What more could you ask for in a dip? It's literally a spread of heaven. So dip in again, and again, and again!
1/4 cup vegan butter (Earth Balance)
2 garlic cloves, minced
1 head of cauliflower, cut into small florets
1 small eggplant, cut into small cubes
1 leek, finely chopped
1 tsp. salt
1 tsp. pepper
1/2 tsp. red pepper flakes
1/4 cup cilanto
1/4 cup almond milk (sub: milk of your choice)
1. In a large skillet add the butter over medium heat. Once hot add garlic and leeks and stir until fragrent and translucent (1-2 minutes). Add caultiflower and cook until soft. Add eggplants, salt, pepper and red pepper flakes. Once eggplant is translucent add cilantro and lemon juice and stir.
2. Add mix to blender and pulse. Add milk as needed to create a creamy texture.
3. Serve with Naan or pita chips.