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!
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 non-dairy milk (see note)
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)
1 tbsp neutral-flavored oil (optional, see note)
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!
Notes:
1) I prefer to use plain unsweetened almond milk (by Blue Diamond) in this cheese dip. It has a neutral flavor, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.
2) 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.
3) 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.
Options:
1) For a nacho “Vegveeta”-style dip, try stirring about 1/3 – ½ cup of your fave salsa into the heated sauce.
2) 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.
