Warm ‘Vegveeta’ Cheese Dip

By andreajayros

Ingredients

• 1/2 cup raw cashews
• 1 tbsp tahini (or 1/8 cup pine nuts)
• 1 1/2 tbsp freshly squeezed lemon juice
• 2 tsp apple cider vinegar
• 1 cup + 1-3 tbsp plain unsweetened almond milk (see note)
• 1/4 cup water
• 1/2 tsp sea salt
• 1/4 tsp prepared yellow mustard
• 1 tbsp arrowroot powder
• 1/2 tsp (little scant) paprika
• 1/8 – 1/4 tsp turmeric (for color)
• optional: 1 1/2 -2 tbsp nutritional yeast

Details

Servings 1
Adapted from onegreenplanet.org

Preparation

Step 1

Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping!