Marinara and Vegan Mozz Dip : with Miyoko’s Liquid Mozzarella

Looking for an easy vegan appetizer to quickly throw together and wow your guests? This recipe is it!! This Marinara and Vegan Mozz Dip with Miyoko’s Liquid Mozzarella is melty, creamy, full of flavor, and super simple to make. Made with jarred pizza sauce, canned roasted tomatoes, and Miyoko’s vegan mozzarella, topped with Italian herbs and fresh basil, and served with French baguette. This dip will have you and your guests glued to the snack table.

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EASY VEGAN ITALIAN STARTER

This Marinara and Vegan Mozz Dip is the perfect way to kick off an Italian meal. The combination of pizza sauce, mozzarella, Italian herbs and basil, is everything you want from an Italian starter. It is satisfying and indulgent, but will easily leave room in your belly for the next course.

Because it can be prepped in under 5 minutes and baked in 20, this dip is the perfect, easy vegan Italian starter to toss on the table for your guests to enjoy while preparing the remainder of the meal.

MIYOKO’S LIQUID MOZZARELLA

Miyokos vegan mozzarella is INSANE! This revolutionary liquid cheese is a true game changer. For years we have had the traditional solid block of vegan cheese, as well as vegan cheese shreds, but this liquid mozz is something completely different.

WHAT IS MIYOKO’S LIQUID MOZZARELLA

Miyokos liquid mozzarella is a vegan, cashew-based, mozzarella cheese that is incredibly easy to use, tastes amazing, and delivers consistent results. And this revolutionary liquid cheese is all created with simple ingredients!

MIYOKO’S LIQUID MOZZARELLA INGREDIENTS

The ingredients in Miyoko’s Liquid Mozzarella are:

Miyoko’s Organic Cashew Milk (filtered water, organic cashews), organic sunflower oil, organic tapioca starch, sea salt, mushroom extract, organic sunflower lecithin, organic konjac, and culture. That’s it!

HOW TO USE MIYOKO’S LIQUID MOZZARELLA

Miyoko’s liquid mozzarella is liquid in a bottle that can easily pour onto a surface, creating a cheesy layer. When you bake it anywhere from 3 – 10 minutes, depending on temperature of the oven, it completely transforms into a more solid form of delicious meltiness with a creamy texture.

Simply pour the desired amount of Miyokos liquid mozz on pizza crust for a perfect, easy, dairy-free pizza! This plant-based mozzarella is also perfect for a pasta bake, or in this case, a vegan dip!

BEST JARRED PIZZA SAUCE

There are a lot of great options on the store shelves for jarred pizza sauce. But my personal favorite is currently Rao’s Homemade Margherita Pizza Sauce. This jarred pizza sauce is super flavorful, has the perfect consistency for pizzas, is vegan, and is available at a great price point for the quality.

Feel free to swap out homemade pizza sauce, or any pizza sauce of your choosing of course, but in my opinion this is one of the best jarred pizza sauce options available.

FIRE ROASTED TOMATOES

Canned fire roasted tomatoes will always have a place in my pantry. They are cheap and convenient, and they bring an incredible amount of flavor to the table. Because they are fire roasted, they have a bit of a smokiness to them which does wonders when creating levels of complex flavor for a dish.

BREAD FOR CHARCUTERIE BOARD

For this Marinara and Vegan Mozz Dip recipe, I went with a French Baguette to pair with it. French baguette comes in a long, thinner loaf, making it perfect to easily cut many small pieces from. It is light, chewy, and airy on the inside, with a crispy exterior. The crispy crust and slight chew makes it the perfect vehicle for dips that are a bit saucy…so for this particular recipe, a French baguette was the obvious choice.

HOW TO PREP BREADS FOR A CHARCUTERIE BOARD

Now many breads are perfectly acceptable when eaten untouched. But you can bring most bread to the next level by taking the time to perfectly toast it. You can also go one step further and season the bread as well to make the best possible vehicle for your charcuterie board snacks.

To season breads for a charcuterie board simply slice the bread, drizzle with a bit of olive oil, squeeze a light spritz of lemon juice, and top with a sprinkle of salt and pepper. Then pop your bread on a baking sheet and in the oven. Broil on high for a minute or two until it starts to brown and becomes perfectly crisp.

A few extra steps, but seasoning your bread properly can really help brighten each element of your snack board and add more flavor to each bite.

PREP AHEAD OF TIME

This recipe is absolutely perfect when you are looking to prep ahead of time. Simply combine all of the ingredients in a baking dish, then wrap and store in the fridge until you are ready to make and serve!

You can store this in the fridge for up to 5 days and you can store it in the freezer for up to a month. Miyoko’s liquid mozzarella can be stored in the fridge for up to two weeks once opened.