Vegveeta Cheese Dip

This warm ‘gooey’ plunge has a gentle flavor that can be utilized to go with numerous nourishments… and furthermore consolidates extremely well with salsa to copy the velveeta/salsa plunge from years prior. I make this without dietary yeast, yet on the off chance that you like it, don’t hesitate to include the nooch!

  • 1/2 glass crude cashews
  • 1 tablespoon tahini (or 1/8 glass pine nuts)
  • 1/2 tablespoons naturally pressed lemon juice
  • 2 teaspoons apple juice vinegar
  • 1 container and 1-3 tablespoons plain unsweetened almond drain (see note)
  • 1/4 container water
  • 1/2 teaspoon ocean salt
  • 1/4 teaspoon arranged yellow mustard
  • 1 tablespoons arrowroot powder
  • 1/2 teaspoon paprika
  • 1/8– 1/4 teaspoon turmeric (for shading)
  • discretionary: 1/2 – 2 tablespoons healthful yeast


Consolidate all fixings in a blender and puree until, extremely smooth (begin with 1 container + 1 tablespoon drain). Exchange blend to a little/medium pan, and warmth over low/low-medium warmth for 5-8 minutes, until the point when blend is beginning to gradually bubble and thicken (mix regularly through warming). To thin sauce marginally, mix in another 1-2 tablespoonp of drain. Abstain from thickening sauce over high warmth (or expanding heat too rapidly), since this sauce can burn effectively. When sauce has thickened, exchange to a serving dish… and get plunging!

Updated: January 26, 2019 — 6:29 pm

Leave a Reply

Notify of