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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!

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


  • 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


  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!


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.






Dreena Burton has been vegan for 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Dreena has appeared on television and radio and is a contributor for sites including KrisCarr, Forks Over Knives, Engine 2 Diet, and PCRM.  She has written for Yoga Journal, VegNews, alive magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog. Join Dreena’s community, at Plant Powered Kitchen.



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9 comments on “Warm ‘Vegveeta’ Cheese Dip”

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Liz Potter
1 Years 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)

Patti Wooters Verlengia
1 Years Ago

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

Gwen Markes Henson
1 Years Ago

Is this what you made Liz Potter?

Kristina Pepelko
1 Years Ago


Thomas Winton
1 Years 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 !

Jan Roberts
21 Dec 2013

I buy it by the canister!

Lea Simoni Reed
1 Years Ago

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

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
1 Years Ago



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