Vegveeta vegan cheese dip

29 May 2017

This was the first course of the vegan meal Jay prepared for us. We had it with chili corn chips. It was served warm, which elevated it from a snack to a starter.

  • 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

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!

From http://www.onegreenplanet.org/vegan-recipe/vegveeta-dip/

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