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]






  • 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


  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!


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.


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). Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.