Vegan Cheese Dip
Vegan Cheese Dip
For all you vegans looking for a good alternative to cheese, here it is. This dip, which uses tofu and nutritional yeast as a cheese substitute, is a great appetizer to make at your next get together. Recipe courtesy of House Foods
Prep Time
10
minutes
Cook Time
25
minutes
Servings
12
Total time: 35 minutes
Ingredients
- 1/2 pkg. house foods tofu soft
- 1 1/4 cup potatoes, diced
- 3/4 cup carrots, chopped
- 1/2 cup nutritional yeast
- 7 pickled jalapeno slices
- 3 tablespoon jalapeno pickling liquid
- 2 chipotle pepper in adobo sauce
- salt
- dash of cayenne, optional
Directions
- Boil the potatoes and carrots for 20 minutes or until soft.
- Drain and allow to cool.
- Drain tofu and blot with paper towels.
- Place tofu, potatoes, carrots, and all remaining ingredients into the blender.
- Blend until smooth.
- Taste, and add more salt and nutritional yeast if needed.
- Transfer sauce to a small saucepan.
- Warm over medium to medium high heat until slightly thickened and bubbly, about 5 minutes.
- Sprinkle with cayenne, if desired.
- Serve warm with chips, crackers or veggies of choice.