Mild Cheesy Dip
Posted with permission from Plant-Powered Families by Dreena Burton.
Servings: 4 2 ¼ cups
Ingredients
- ¾ cup peeled precooked, and roughly chopped yellow or red potato
- 3 tablespoons rolled oats
- 2 - 2 ½ tablespoons nutritional yeast see note
- 2 tablespoons tahini
- 1 ½ tablespoons chickpea or other mild miso
- 1 tablespoon white chia seeds
- 1 small clove garlic
- 1 teaspoon sea salt
- ¼ teaspoon paprika
- ⅛ - ¼ teaspoon onion powder optional
- 1 ¼ cups plain unsweetened nondairy milk plus more to thin as desired; see note
- 1 tablespoon red wine vinegar
- ½ - 1 tablespoon freshly squeezed lemon juice to taste
- 1 ½ teaspoons agave nectar or pure maple syrup
- ¼ - ½ cup salsa optional; see note
Instructions
- Combine all ingredients except salsa in a blender (starting with ½ tablespoon lemon juice and 2 tablespoons nutritional yeast) and puree until very smooth.
- Transfer mixture to a medium saucepan, and heat over low/ low-medium heat for 5–8 minutes, stirring often, until mixture starts to slowly bubble and thicken. Avoid thickening the sauce over high heat because it can cause scorching. Add extra salt/ lemon juice to taste, and 1–2 tablespoons of milk to thin sauce if desired. Stir in optional salsa, and serve!
Notes
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
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
Nutrition
Calories: 174kcal
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