Vegan Nacho Cheese Dip

December 26th, 2017 2 Comments


I recently came across a recipe for Vegan Nacho Cheese at Brita Britnell’s food blog: Life, One Meal at a Time.  Always looking for special-diet options for catering I gave this a try.  Yum!  I did make a few modifications to increase the creamy factor but it was really quite tasty all on its own without any meddling on my part.

This is great as a chip dip if you’re wondering what to make for a New Years Eve party, but I also think it would be scrumptious on enchiladas or something with tortillas.




Nutritional Yeast, one of my favorite Helpers

Many vegan-cheese-substitute recipes include Nutritional Yeast—it gives a great umami and nearly-cheesy texture.  I add it to a number of dishes that need a little base-flavor boosting.  A serving of two tablespoons can provide up to 9 grams of protein and is a great source for B1 and B2.  Some brands fortify the yeast with vitamin B12 but it does not occur naturally in the yeast.


My four additions to her recipe were: Leeks–which make everything more creamy; Oil–drizzling in oil while blending to emulsify and add a bit more frothy texture; Lime–for a tiny bit more tang (whey or certain cheeses would have provided the ‘tang’ in a cheesey-cheese dip); and Red Chile (or paprika)–for a little more color and chile flavor.  But seriously, her recipe was easy to make and delicious and didn’t need anything!  Apparently I just like to meddle.


Finally some frosty windows…



Happy New Year!



Vegan Nacho Cheese Dip

Prep Time: 15 minutes

Cook Time: 10 minutes


Drain and reserve liquid from:

1 x 15oz. can of Cannelini Beans or 1 1/2 cups cooked Cannelini Beans


Simmer in a sauce pot:

1/4 cup Leeks (optional)

1 medium sized Red Bell Pepper, de-seeded and diced

1 Jalapeño Pepper, de-seeded and diced

1 cup Broth, or Water with 2 cubes of Rapunzel Vegetable Bouillon, or Water with 2 teaspoons Better than Bouillon Vegetable Base

1/2 cup of the reserved Bean Juice

the drained Cannelini Beans

Simmer a few minutes until leeks and peppers are completely soft.

Stir in:

1/3 cup Nutritional Yeast

2 Tablespoons Dijon or Spicy Brown Mustard

2 Tablespoons Rice Flour or Gluten Free Flour Mix

1 1/4 teaspoon Granulated Garlic

1 teaspoon Cumin, ground

1/2 teaspoon Red Chile, ground (something mild like Guajillo) (optional)

1 teaspoon Lime Juice

Salt and Pepper to taste—it will depend on the saltiness of the beans and stock/bouillon.

Simmer another couple of minutes then transfer to a food processor or blender.  Blend until smooth, then drizzle in while blending:

2 Tablespoons Oil—something of mild flavor like Avocado or Canola Oil

Puree for a minute or two until creamy.

Taste and adjust.  If too thick, drizzle in a little Bean Liquid.




“I have the opportunity once more to right some wrongs, to pray for peace, to plant some trees, and sing more joyful songs.” 


—William Arthur Ward












  1. Norma says:

    If I had a printer, i might learn to be a better cook but the pictures ae always a delight. Stay warm and travel safely this week in the bitter cold!!

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