This post is sponsored by Kettle Brand, who I love for their super crunchy potato chips. Seriously the best crunch you can find.
One of the treats I was actually pretty sad about giving up when going vegan was a classic Caesar cocktail. Now if you aren’t from Canada you might not be familiar with this beverage. It’s basically a Bloody Mary, but with Clamato juice. If you haven’t guessed it already Clamato juice is a mixture of tomato and clam juice. I get it, not the most delicious sounding cocktail, but it actually is pretty great.
I made a vegan Caesar Cocktail in this very old recipe (terrible photography alert!) but, if you want all that flavour, and don’t want to muck around with seaweed, you can just buy chips! There’s a new chip flavour in town for the summer and I bet you guess what it is: Kettle Brand Classic Caesar. Boom!
These chips really taste and smell a lot like the cocktail, it’s pretty crazy actually! The best part, they’re totally vegan. Woot woot! All the flavour, none of the clam, this makes me happy as a clam. (Bad pun apology). They are rich, briney, salty, tomato-y, very slightly sweet, with a lovely lemon zing at the end. Hello new favourite chip of the summer!
Not all Kettle Brand chips are vegan, but some surprising flavours such as Backyard Barbecue, Sriracha, Roasted Garlic, and yes even Maple Bacon are totally vegan. Gah, love it! 😍
Caesar cocktails are always served with a stalk of celery for garnish and a celery salt rim, so I decided a fun accompaniment would be Creamy Cashew Cool Celery Dip. Oh la la! This dip is super duper creamy, and has the cool taste of a ranch, with a kick of celery salt. Perfect for dipping chips, celery, or any other dipper you can think of. My favourite part, it takes just five minutes to make!
To make the dip, you just blend everything together in a high-powered blender and that’s it! If you don’t have a high-powered blender, just make sure to soak or boil the cashews first and you are good to go.
Dip away my friends, dip away!
- 1 Cup Raw Cashews (soaked or boiled if not using a high-powered blender: see notes)
- ¾ Cup Water
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Celery Salt
- ½ teaspoon Dried Chives
- ½ teaspoon Dill
- ¼ Teaspoon Garlic Powder
- Add everything to a blender, and blend until completely smooth and creamy, stopping to scrape down the sides as needed. This dip will get even thicker when stored in the fridge.
To boil the cashews: add the cashews to a small pot, cover with water and boil for 10 to 15 minutes until cashews are very tender. Drain before using.
To soak the cashews: cover the cashews with water and let soak for 6 hours or overnight. Drain before using.