Perfectly Creamy Skordalia Recipe for Garlic Lovers
Do you find yourself struggling to come up with healthy and delicious recipes that accommodate your dietary restrictions? As a food blogger and nutritionist, I understand the importance of eating foods that nourish our bodies while still satisfying our taste buds. That’s why I’m excited to share with you my Vegan Gluten Free Skordalia Recipe.
Skordalia is a traditional Greek garlic potato dip that is typically served as a side dish or mezze (small plate) with dinner. However, this recipe puts a modern twist on the classic dish by making it vegan, gluten-free, and dairy-free. By using ingredients like almond meal and white vinegar, we’re able to create a similar texture and flavor without any animal products.
Not only is this recipe allergy-friendly, but it’s also packed with nutrients. Russet potatoes are a great source of potassium and vitamin C, while garlic cloves contain allicin, which has anti-inflammatory properties. Plus, the extra virgin olive oil in this recipe provides healthy fats that benefit our hearts and brains.
So whether you’re hosting a dinner party or just looking for a healthy snack to munch on throughout the week, my Vegan Gluten Free Skordalia Recipe is perfect for any occasion. Let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a flavorful, healthy and allergy-friendly twist on a classic Greek dish? Look no further than this Vegan Gluten-Free Skordalia Recipe!
This mashed potato and garlic dip recipe is perfect for any occasion – from dinner parties to casual snacking. With a fresh burst of cilantro, a touch of sea salt, pepper and lemon juice, this skordalia recipe will tantalize your taste buds and leave you coming back for more.
What’s even better? This skordalia dip recipe is gluten-free and vegan, meaning it’s satiating yet guilt-free. You don’t have to worry about any allergic reactions or dietary restrictions when serving this dish to your friends and family.
Whether you are plant-based, gluten-free or dairy-free, you’ll appreciate the unique combination of russet potatoes mashed with garlic cloves, blended with extra virgin olive oil and white wine vinegar. The result is a creamy, garlicky dip that works perfectly as a side or a centrepiece in your greek mezze platter.
So come on – give this Skordalia Recipe a try! You’ll be surprised at how easy it is to make and how many compliments you’ll receive for it. Plus, you’ll love that it’s packed with flavor and nutrition without compromising on taste.
Ingredient List
Let’s take a closer look at the ingredients we’ll need for this vegan gluten-free skordalia recipe.
Here’s what you’ll need:
- Russet potatoes: 3-4 pounds, peeled and cut into chunks
- Garlic cloves: 10 cloves raw garlic, peeled and finely chopped
- Sea salt: to taste
- Pepper: to taste
- Extra-virgin olive oil: 1/2 to 3/4 cup, depending on desired consistency
- Lemon juice: 1/2 cup
- White vinegar: 2 tbsp
- Cilantro: 1 bunch, finely chopped (optional)
For the almond meal:
- Almond meal/flour: 1 1/2 cups
- Water: up to 2 cups, as needed
Note: If you’re allergic to almonds, you can substitute almond meal with mashed potatoes or cooked white beans for a similar texture.
The ingredients listed above will serve as a base for our skordalia/garlic potato dip recipe. Feel free to add more or less garlic, lemon juice, vinegar, and cilantro based on your preference.
The Recipe How-To
Step 1: Boil the Potatoes
Begin by peeling and dicing 4 pounds of russet potatoes into small pieces. Add the potatoes to a large pot of boiling water seasoned with a tablespoon of sea salt. Once the potatoes are soft, drain them and set them aside to cool.
Step 2: Make the Skordalia Base
Combine a cup of almond meal, a cup of Greek olive oil, 10 garlic cloves, and a pinch of pepper in a food processor. Blend until it forms a smooth, creamy mixture.
Step 3: Create the Skordalia Dip
Add the cooled boiled potatoes to the bowl with the skordalia base. Add in two tablespoons of white vinegar and two tablespoons of lemon juice. Blend everything together until smooth.
Step 4: Season to Your Preference
For additional flavor, add more garlic, salt or pepper as per your taste preference.
Step 5: Serve and Enjoy!
To serve, drizzle with extra virgin olive oil and garnish with finely chopped fresh cilantro. It is perfect for dipping raw veggies, crackers or even roasted beetroots!
Substitutions and Variations
Are you looking to switch things up in your vegan, gluten-free kitchen? Look no further as these substitutions and variations will give you the freedom and flexibility to make this Skordalia recipe truly your own.
Potatoes: If you don’t have russet potatoes on hand, feel free to use any other kind of potato. Yukon Gold is another great option that adds a buttery flavor and creaminess.
Garlic: This recipe is all about the garlic, but if you’re not a garlic-lover or have an allergy, you can substitute it with chopped shallots or even roasted onions.
Olive oil: Extra-virgin olive oil has a distinctive taste, but avocado oil or grapeseed oil are great choices too. They offer less flavor, but they’re neutral enough to let the other ingredients shine. For an oil-free version, try substituting with tahini or homemade nut butter.
Almond meal: Instead of almond meal, you can also use cashew meal, sunflower seeds or pine nuts for a different texture and flavor.
Lemon juice: White wine vinegar or apple cider vinegar can be substituted for lemon juice if necessary. It adds acidity and brightness to the dish while keeping it flavorful.
Serving suggestions: This Skordalia dip pairs well with raw veggies like carrots, cucumbers, celery or bell peppers. Or serve it as a side dish with roasted beets or white bean keftedes for a classic Greek mezze spread.
Allergy-Friendly options: If you’re allergic to nuts or have nut sensitivities, use vegan sour cream instead of almond meal. For nightshade allergy-friendly version replace potatoes by mashed cauliflower. And for plant-based diets swap potatoes with sweet potatoes or parsnips.
Remember cooking should be fun and a personal experience for everyone involved! So feel free to experiment and see which variations work best with your taste buds.
Serving and Pairing
This vegan gluten-free skordalia recipe is a perfect side dish to any meal. It’s great with roasted vegetables, grilled tofu, or falafel. You can also use it as a dip for raw veggies like carrots and celery or pita chips.
For a vegetarian main course, try pairing this skordalia recipe with white bean keftedes. You could also make it part of a classic Greek mezze platter with roasted beetroots, olives, and hummus.
If you want to make the dish more filling, consider adding mashed potatoes to the skordalia. This will make it richer and give it more body. You can also pair it with sautéed greens like spinach or kale.
To complement its zesty flavors, serve your skordalia chilled and garnish with fresh cilantro for an added flavor boost. As a final touch, add a drizzle of extra virgin olive oil and sprinkle with sea salt and freshly cracked pepper on top to elevate the overall experience.
This skordalia recipe is flexible enough that it can work as a side or an appetizer, depending on how you serve it. Whether you enjoy it as a traditional Greek side dish or as part of an allergy-friendly spread, this vegan gluten-free skordalia recipe is sure to delight everyone at the dinner table.
Make-Ahead, Storing and Reheating
After making and trying this vegan gluten-free skordalia recipe, you might find that it’s too good to have just once. If you’re planning to make more than needed, it’s a good idea to store them properly.
To make ahead, prepare the dip as instructed and let it cool down to room temperature. Then, transfer the skordalia in an airtight container and store it in the refrigerator for up to 3 days. When ready to serve, reheat the dip in a microwave or over low heat in a saucepan until warmed through.
One of the best things about this vegan skordalia recipe is that you can easily freeze it! Follow the instructions as normal up until final plating. Once it’s cooled down completely, you can store them into an airtight container with a lid and then put them inside of your freezer for up to two months for optimal freshness.
When it comes time to reheat the frozen skordalia, simply leave them out in the fridge overnight so they can thaw gradually. Then gently heat on the stovetop as previously instructed or using a microwave.
If you’re like me, I enjoy having this roasted beetroot served as classic greek mezze paired with white bean keftedes or any number of other allergy friendly and plant-based dinner recipes. And since guests will likely love this dish too, it’s nice knowing that I can make this garlic potato dip ahead of time instead of frantically preparing everything right before my guests arrive.
Tips for Perfect Results
If you want to create a perfect vegan gluten-free skordalia recipe, there are some additional tips that can help you achieve your goal. As a nutritionist cum food blogger, I have tried and tested different approaches to making the perfect skordalia, and I am happy to share some of my tips with you.
One essential tip is to use good quality olive oil because it adds flavor and richness to the skordalia. You can opt for extra virgin olive oil, which has a more robust flavor than regular olive oil. When making this dip recipe, make sure that you gradually add olive oil while blending the ingredients together. This will ensure that the skordalia has a smooth texture and that the flavors are well incorporated.
Another crucial tip is not to overcook the potatoes when boiling them. Russet potatoes are ideal for this skordalia recipe because they have a flesh that is soft and fluffy. But if you cook them for too long, they can become mushy and watery, which will impact the texture of your skordalia. Therefore, it’s best to boil them until tender but not overcook them.
In addition, garlic is a key ingredient in skordalia recipes, but it can be overpowering if not handled properly. Instead of using raw garlic cloves in this recipe, try roasting them beforehand. Roasted garlic cloves have a milder flavor than raw ones, and they add complexity and depth to the skordalia’s overall taste.
Moreover, adding fresh cilantro leaves to your skordalia will enhance its taste and nutritional value. Cilantro has antioxidants that provide health benefits; it also adds color and freshness to the dip’s appearance.
Finally, remember that practice makes perfect. Feel free to experiment with variations of this recipe such as adding lemon juice or white vinegar based on your preferences. Keep learning from your kitchen experiments and let these tips guide you in making an impressive skordalia that you can enjoy with pride.
Bottom Line
Trust me folks, this Vegan Gluten Free Skordalia Recipe is a true masterpiece that can turn your dull dinner into a flamboyant party!
Whip up a batch of this creamy garlic potato dip without any hassle and enjoy it with roasted beetroots or white bean keftedes. It’s a perfect plant-based side dish that will keep you satiated and nourished.
The recipe is simple, delicious, and versatile – so it’s perfect for allergy-friendly gatherings or accommodating different dietary needs of your guests.
So, if you’re looking for a flavorful and creamy dip that’s both vegan and gluten-free, this is the recipe you need to try! You won’t regret it.
Vegan Gluten Free Skordalia Recipe
Ingredients
- 4 medium organic russet potatoes (floury, washed and scrubbed, but not peeled)
- 6 -12 raw garlic cloves, finely chopped to taste
- 1 cup raw almonds (blanched or slivered)
- 2 tablespoons white vinegar
- 5 tablespoons lemon juice (to taste)
- 1/2 cup cold pressed extra virgin olive oil
- freshly ground pepper
- celtic sea salt
- 1 bunch chopped cilantro or 1 bunch coriander, finely chopped
Instructions
- Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes.
- Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.
- Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer.
- Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.
- To finish – stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only.
- I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavours.
Add Your Own Notes
Nutrition
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