“Vegveeta” Cheese Dip
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 + 1 to 3 Tablespoons plain unsweetened almond milk (see note)
1/2 teaspoon sea salt
1/4 teaspoon prepared yellow mustard
1 Tablespoon arrowroot powder
1/2 teaspoon (little scant) paprika
1/8 – 1/4 teaspoon turmeric (for color)
1 Tablespoon neutral-flavored oil (optional, see note)
1-1/2 to 2 Tablespoons nutritional yeast (optional)
1. Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 Tablespoon almond milk).
2. Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5 to 8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1 to 2 Tablespoons of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily.
3. Once sauce has thickened, transfer to a serving dish… and get dipping!
• Plain unsweetened almond milk (by Blue Diamond) in this cheese dip has a neutral flavor, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.
• Be sure to use a neutral oil (not extra-virgin olive oil) so that the mild cheese flavor is not overtaken by any particular oil essence. Or, omit altogether for an oil-free version.
• 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 fav salsa into the heated 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.