Cheesy Dip
This plant-based alternative to traditional cheese dip does not sacrifice on taste.
Nutrition
per serving (≈132g)347
Calories
11.1g
Protein
16.3g
Carbs
28.3g
Fat
3.4g
Fiber
Instructions
6 steps1
Soak cashews submerged in cold water overnight. Drain the soaked cashews and rinse them thoroughly.
2
In a food processor, combine the drained cashew nuts, nutritional yeast, vegan butter, oat flour, lemon juice, garlic, dried spices, Dijon mustard, Worcestershire sauce, almond milk, salt, and pepper until smooth and creamy.
3
Add a few more tablespoons of almond milk if the mixture looks too thick. Taste and adjust the seasoning if necessary.
4
Cook for 5 minutes, stirring regularly, in a small saucepan over medium-low heat until the liquid thickens.
5
Remove from the heat, allow the mixture to cool before transferring to a serving bowl, and garnish with chopped chives.
6
Serve warm.
Recipe Notes
You can substitute soy or oat milk for almond milk.
