Posted with permission from Plant-Powered Families by Dreena Burton.
Prep Time: 10 minutes mins
Cook Time: 8 minutes mins
Total Time: 18 minutes mins
Nutritional Yeast Note: Adjust the nutritional yeast to taste. My kids love the full 2 ½ tablespoons, but adults may prefer ½–2 tablespoons.
Milk Note: I prefer to use plain, unsweetened soy or almond milk in this cheese dip. If you can’t use nut milks, then opt for soy.
Salsa Note: We love this dip with several tablespoons of mild salsa added in. You can also try adding chopped sun-dried tomatoes, minced green onions or chives, sliced olives, fresh herbs, a few tablespoons of chopped jalapeño peppers, or a few dashes of hot sauce to kick up the heat!
Idea: Try adding ¼ cup of diced raw carrot when blending. It adds a nice pop of orange color to the dip. If using a standard blender, you may want to cook carrots until tender to fully puree