vegan whitefish spread
This vegan whitefish spread swaps in hearts of palm for a fresh, briny, deli-style dip that's perfect piled onto a bagel!
Servings 2 cups
Ingredients
- 1 can (14 oz/400 g) hearts of palm
- 1 teaspoon dulse seaweed granules
- 1 teaspoon Old Bay seasoning
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 3 pickled pepperoncini peppers, finely chopped
- ¼ C finely chopped celery
- ¼ C finely chopped cucumber
- ¼ C finely chopped red onion
- ¼ C fresh dill, finely chopped
- 2 tablespoon finely chopped chives
- ½ C vegan sour cream
- ⅓ C vegan mayonnaise
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoon vegan worcestershire
Instructions
- Drain the can of hearts of palm. Place the pieces in a nutmilk bag or in a fine mesh sieve. Squeeze of excess water into the sink to discard. Hand shred the pieces into a large mixing bowl.
- To the hearts of palm add dulse granules, Old Bay, sea salt, and ground pepper and toss to combine well. Let this sit in the fridge while you chop up the remaining ingredients.
- Add the pepperoncini, celery, cucumber, red onion, dill, chives, sour cream, mayonnaise, lemon zest and juice, and worcestershire and stir until very well combined and refrigerate. This spread is best if made the night before or a few hours before serving.
