Vegan “Chicken Nuggets” and “Nacho Cheese Dip”

Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. We made vegan ”Chicken Nuggets” with the best ”Nacho Cheese Dip”. The Nuggets made with Nuts and Oats and the dip from Carrots and potatoes. No meat and no cheese, totally vegan. The dip is amazing!


  • 100 g cashew nuts (can be replaced by other nuts like ground nuts, pumpkin seeds or sunflower seeds, hazelnuts)
  • 50 g oat flakes
  • 6-10 tbsp water
  • 30 g vital wheat gluten (could be replaced by protein powder)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 2 tbsp sunflower oil
  • a pinch of ground black pepper

For the coating:

  • 100 g breadcrumbs
  • 1/4 tsp turmeric
  • non-dairy milk to help coat with the breadcrumbs

For frying:

  • 2 tbs sunflower oil


Soak the cashew nuts in boiling water for 10 minutes, than drain.

Put oat flakes in blender and blend till they form a flour like powder.

Transfer the blended flour to a food processor and add the rest of the nuggets ingredients, starting with the water and remembering to add the drained cashew nuts. Whiz until it all starts to come together into a dough. If you think it needs more moisture add an extra tablespoons of water.

Remove the dough from the blender and bring it together with your hands and form into small nuggets. (If too soft add a little more oatflour).

In a bowl, mix the breadcrumbs and the turmeric for coating.

In another bowl pour some milk.

Dip the nuggets in the milk and than coat with the breadcrumbs. Make sure they are coated well.

Put a wide-bottomed non-stick pan or frying pan on a high heat. Once warm pour in 2 tablespoons of oil and add the nuggets in batches that will fit your pan without crowding it. Cook for a couple minutes on each side, until they are golden and starting to brown.

Alternatively you can bake them in the oven like I did here. Preheat oven to 180 Degrees Celsius (350 Fahrenheit). Bake for 10 minutes. Take out and turn the nuggets. Put back in and bake for another ten minutes.

These are great served with this Vegan Nacho Cheese Dip. They could also be served with hot sauce, a sallad and Kimchi or anything else of your liking.

Vegan Nacho Cheese Dip

This is a Dip Sauce made with carrots and potatoes. It has the same consistency as a Cheese Sauce, however without the cheese. It is so amazing. You need to try this magic!


  • 120 g carrots
  • 160 g potatoes
  • 60 ml rice milk or almond milk
  • 100 ml sunflower oil (you can use less)
  • 2 tbsp lemon juice
  • 3 tsp arrowroot flower or tapioca starch (cornstarch is fine too)
  • 2 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1 ½ tsp salt
  • A pinch of ground black pepper


Chop the peeled and washed carrots and potatoes to the same size and add to a saucepan over high heat. Cover with water and bring to a boil. Cook until soft.

Put the cooked carrots and potatoes in a blender with the rest of the ingredients and whiz until smooth.

Keeps in the fridge for up to a week. Serve with corn chips, tacos or nachos, nuggets, baked potatoes. It is is amazing and even better than a regular cheese sauce in my view!

These two recipes are taken from The Happy Pear Cookbook Recipes for Happiness.

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