The weather is heating up and we are EXCITED. Beach days and BBQs are right around the corner so we’re here to help you get your meat-free ideas set. Field Roast makes some crazy good options that are crowd friendly and so tasty they can fool even the biggest barbecue master. If you’re in charge of the appetizers, these handheld bites and scrumptious dips will have you covered!
To spice things up a notch, we’re serving a duo of homemade dips that will come in-handy no matter the get together. A cooling vegan ranch for the wings and a perfectly sweet/spicy honey mustard to compliment the corndogs. (NOTE: the best part about making the honey mustard at home, the honey can easily be replaced with maple syrup or agave for a fully vegan option!)
While simple, making these homemade can really amp up the flavors and beat anything that comes from a bottle. The best part – all the star ingredients in this cookout roundup are on sale this month (the appetizers AND the condiments)! Just in time to stock up for those Memorial Day festivities. Keep reading to get the recipe for these staple dips!
1 cup vegan mayo
2 tbsp cup unsweetened almond milk (or milk of choice)
1 tsp Apple Cider Vinegar or lemon juice
1/2-1tsp garlic powder
1/2 tsp onion powder
1 tsp nutritional yeast
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
sea salt and black pepper, to taste
1/4 cup vegan mayo
1/4 cup whole grain mustard
1-2 tbsp honey ( or liquid sweetener of choice)
1 tsp hot sauce or 1/2 tsp cayenne pepper, optional
1/2 tsp paprika
1/2 tsp garlic powder
Combine ingredients for each dish in medium sized bowls. Top ranch with fresh parsley or dill, then cover and refrigerate until your appetizers are done and ready to serve. Dip, munch and enjoy!