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‘Vegveeta’ Cheese Dip [Vegan]

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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!

'Vegveeta' Cheese Dip [Vegan]

Calories

451

Ingredients

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

Preparation

  1. Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tablespoon 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 tablespoonp 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!

Nutritional Information

Total Calories: 451 | Total Carbs: 32 g | Total Fat: 33 g | Total Protein: 19 g | Total Sodium: 1509 g | Total Sugar: 4 g

Calculation includes the optional addition of the nutritional yeast (2 tablespoons).

Notes

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.

For a nacho “Vegveeta”-style dip, try stirring about 1/3 – 1/2 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.

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AUTHOR & RECIPE DETAILS


photo

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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28 comments on “‘Vegveeta’ Cheese Dip [Vegan]”

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One Green Planet
9 Days ago

Thanks for sharing everyone!


Reply
Jeffrey Stephens
9 Days ago

I've wanted vegan queso for so long. Made it once, but it didnt' come out so amazing. I want it to taste like queso, though. It should have a little bit of spicy to it. What is this mild bullshit?


Reply
Amy Marie
06 Dec 2017

Try this one! https://minimalistbaker.com/roasted-jalapeno-vegan-queso-7-ingredients/

Dianne Nord
10 Days ago

Haley Nord


Reply
Meagan Wheeler
10 Days ago

Corinah Batt


Reply
Yvonne L'Oréal Newton
10 Days ago

Patricia L. Newton


Reply
Patricia Cunningham DeMartino
10 Days ago

Make it all the time...WINNER! Thank you, Dreena Burton :)


Reply
Jeanne Stone
10 Days ago

Brittany


Reply
Damon Caster
10 Days ago

No thanks


Reply
Jessica Spiby
10 Days ago

Dave McMahon


Reply
Jessica Spiby
10 Days ago

Aidan Rouse


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