4.75 from 4 votes
Mild Cheesy Dip
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Posted with permission from Plant-Powered Families by Dreena Burton.
Course: Side Dish
Cuisine: American
Servings: 4 2 1/4 cups
Calories: 174 kcal
Author: Dreena Burton
Ingredients
  • 3/4 cup peeled precooked, and roughly chopped yellow or red potato
  • 3 tablespoons rolled oats
  • 2 - 2 1/2 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
  • 1/4 teaspoon paprika
  • 1/8 - 1/4 teaspoon onion powder optional
  • 1 ¼ cups plain unsweetened nondairy milk plus more to thin as desired; see note
  • 1 tablespoon red wine vinegar
  • 1/2 - 1 tablespoon freshly squeezed lemon juice to taste
  • 1 ½ teaspoons agave nectar or pure maple syrup
  • 1/4 - 1/2 cup salsa optional; see note
Instructions
  1. Combine all ingredients except salsa in a blender (starting with 1/2 tablespoon lemon juice and 2 tablespoons nutritional yeast) and puree until very smooth.
  2. 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!
Recipe Notes

Nutritional Yeast Note: Adjust the nutritional yeast to taste. My kids love the full 2 ½ tablespoons, but adults may prefer 1/2–2 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 1/4 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