The #VeganizedPuertoRican version of the classic Guava & Queso Dip. With a garlicky twist, this is the perfect combination of savory & sweet!
Vegan | Gluten-free | Soy-free
I’m super happy to finally be back on the blog! For those of you who are new here, WELCOME! And for those of you who have been here for a while, thank you for sticking around!
Here’s this year’s first recipe!
If you live or have ever visited Puerto Rico, you’ve probably noticed that we’re kind of obsessed with guayaba, also commonly known as guava. We enjoy it as a whole fruit, but also in cheesecakes, panetelas, bbq sauces, salads, pastelillos, and our traditional guayaba & queso dip.
Growing up, that dip was almost always present in our family gatherings and events. Ever since going vegan, I haven’t been able to enjoy it, so I thought that it would be fun to make it into #VeganizedPuertoRican!
Guava Paste
Let me start off by saying that making guava paste from scratch is a HASLE, so for the purpose of keeping this recipe simple & quick, I’m using a store bought paste. I’m going to be honest, I thought that it was going to be a little bit harder to find a vegan-friendly guayaba paste; but it turns out that the only one that was available in the store was vegan and they had loads of it!
One would think that guava paste would already be vegan, but as always, keep an eye for the ingredients. A vegan guava paste ingredients list should look something like this: Guava Pulp, Cane sugar, Glucose, Pectin (gelling agent), Citric Acid (acidity regulator) & Sodium Benzoate (preservative).
The Recipe
The base of this recipe is guava paste & vegan cream cheese, you can leave it at that or you can spruce it up a bit by adding other herbs & spices. For a garlicky twist, I’ll be adding roasted garlic to the mix!
If you don’t want to go through that extra step, you can use minced garlic, garlic paste or even garlic powder.
Roasted Garlic
Roasted Garlic is my favorite thing to keep at hand; it’s super simple to make and gives food flavor like any other. Here’s how to make it:
Slice off top of the head of garlic. Drizzle with olive oil, season with salt and wrap in foil. If using the oven, place in a shallow dish and bake for 40-45 mins at 400F. If using the air-fryer, cook 20-25 mins at 380F.
Notes:
- For this recipe, you won’t be using the entire package of guava paste, so you’ll have leftovers. Good news is, you can get creative and make something else: guava vegan cheesecake, guava bbq sauce, or store in an airtight container for a couple of days for a second round of dip.
- As I mentioned before, if roasted garlic isn’t your thing you can use minced garlic or even garlic powder instead.
- For a healthier option, use homemade cashew cream cheese instead of the store-bought vegan cheese.
- Feel free to add any other ingredients like parsley, chives, and/or cilantro.
- Leftovers? This dip will last up to 4 days when stored in an air-tight container in the fridge.
Ingredients
Procedure
Previous Previous Dip Recipes:
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