I love this melt-in-your-mouth, flavorful stretchy vegan cheese dip for how easy it is to whip up and how perfectly well it pairs with both sweet and savory chips as well as crudités. The stretch comes from adding tapioca starch in the mix and then heating it up gently, while the cheesy flavor punch comes from a little bit of lemon and vinegar, mustard, nooch and smoked paprika!
Ingredients
- 150 g soaked cashews
- 15 g tahini
- 300 ml sugar-free plant milk - I used soy
- 15 ml lemon juice
- 10 ml apple cider vinegar
- 5 g sea salt
- 10 g mustard
- 10 g tapioca starch
- 1 g smoked paprika + a pinch more to serve
- 1 g turmeric
- 15 g nutritional yeast
Instructions
- Place all ingredients in a blender/food processor and blend until smooth.
- In a shallow (ideally, non-stick) skillet, heat the mixture over medium-low heat, stirring regularly to prevent it from sticking to the bottom and forming lumps.
- When the mixture thickens enough, remove from heat. As it cools down, it will continue to thicken. Store in an airtight container before serving.
Tried this recipe?Let us know how it was!
Recipe and photography by Anna Kot.
