Vegan Nacho Cheese Dip
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.
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
2 thoughts on “Vegan Nacho Cheese Dip”
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!!