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Warm ‘Vegveeta’ Cheese Dip

This warm ‘cheesy’ dip has a mild flavor that can be used to accompany many foods… and also combines very well with salsa to mimic the velveeta/salsa dip from years ago. I make this without nutritional yeast, but if you like it, feel free to add in the nooch!

Options:
For a nacho “Vegveeta”-style dip, try stirring about 1/3 – ½ cup of your fave salsa into the heated sauce. Other add-in’s to consider (add after blending/warming sauce):
- a handful of sliced green onions
- chopped sun-dried tomatoes (oil-packed, drained) or fresh chopped tomatoes
- sliced olives
- chopped parsley or cilantro.
- for heat-lovers, a few tablespoons of chopped jalapeno peppers or a few dashes of hot sauce.

Warm 'Vegveeta' Cheese Dip

This Recipe is :

Dairy FreeKid-FriendlyVegan

Ingredients

  • 1/2 cup raw cashews
  • 1 tbsp tahini (or 1/8 cup pine nuts)
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 2 tsp apple cider vinegar
  • 1 cup + 1-3 tbsp plain unsweetened almond milk (see note)
  • 1/4 cup water
  • 1/2 tsp sea salt
  • 1/4 tsp prepared yellow mustard
  • 1 tbsp arrowroot powder
  • 1/2 tsp (little scant) paprika
  • 1/8 – 1/4 tsp turmeric (for color)
  • optional: 1 ½ -2 tbsp nutritional yeast

Preparation

  1. Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping!

Notes

I prefer to use plain unsweetened almond milk in this cheese dip. It has a more neutral flavor than soy milk, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.
*The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow/orange color develops.

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9 comments on “Warm ‘Vegveeta’ Cheese Dip”

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Liz Potter
11 Months Ago

mmmm... no, but now I want to! I made a cheese ball... http://vedgedout.com/2013/11/15/kick-ace-extra-sharp-raw-vegan-holiday-cheddar-cheese-ball-virtual-vegan-potluck-edition/ (which is incredible and easy! While soft, it's like hummus in thickness)


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Patti Wooters Verlengia
11 Months Ago

This is one of my favorite recipes. I make it at least once a week.


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Gwen Markes Henson
11 Months Ago

Is this what you made Liz Potter?


Reply
Kristina Pepelko
11 Months Ago

OMG HEAVEN


Reply
Thomas Winton
11 Months Ago

That looks excellent ! The Nooch (nutritional yeast) should be strongly encouraged, not optional, as it really needs to be a shelf staple in every veg cupboard. Loaded with a ton of crucial vitamins & minerals that may be neglected otherwise, keeps all of us in top shape !


Reply
Jan Roberts
21 Dec 2013

I buy it by the canister!

Lea Simoni Reed
11 Months Ago

Do you think this could be kept warm in a fondue pot?


Reply
Margie N Tim Koger
22 Dec 2013

Cashew cream does well in baked dishes, so I would think fondue could work well with this recipe. When I find a recipe I want to serve, I often give it a trial run, or two before I try it out on others. I may be doing that this week with this one. It looks delicious!

Christy Marisol
11 Months Ago

Mmmmmmmm


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