Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

The Cheese Dip for Everything [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 29, 2014, no comments

The fact that I love cheese-flavored-items is no secret, at all.  I have a major problem with this cheese dip, though.  I keep eating it all before I get any really good pictures of it. 

A few weeks ago I wanted a new macaroni and cheese recipe.  Earth Balance had just announced their boxed mac and cheese coming out over the summer, and I was jealous.  I wanted MAC AND CHEESE NOW.  I have been eating so much soy yogurt and thought that maybe it would be awesome in cheese sauce.  Because what isn’t yogurt awesome in? 

I threw everything in the blender.  

And accidentally made an amazing cheese sauce.  And, while not really that great with noodles, with chips?  Amazing.  The Cheese Dip for Everything [Vegan/Gluten Free]And.  With tofu scramble. (That’s what’s on the left side down there.  Yeah.  Do that, please.  Also do everything else on the plate – waffles here, tofu scramble here, yogurt here, coffee – costco :)).  Or refried beans.  Or steamed kale.  Or potatoes.  < Oh man.  I need potatoes now. CaptureAnd, I apologize for the lack of actual pictures.  Because it’s that good.  And I just can’t stop eating it in time to take proper pictures.  Sorry.  < Not really. 

 

The Cheese Dip for Everything [Vegan/Gluten Free]
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Ingredients
  1. 1/2 can of full fat coconut milk (about 1 cup)
  2. 1/2 cup vegetable broth
  3. 4 cloves of garlic, peeled
  4. 6 tablespoon nutritional yeast
  5. 2 tablespoons mellow miso
  6. 1/2 teaspoons turmeric
  7. 1 teaspoon ground mustard
  8. 1/2 cup vegan soy yogurt (link in blog post on how to make your own)
  9. 1 small slice of jalapeno, seeds removed
  10. 1 large handful cilantro
  11. 1 red bell pepper, seeds removed
  12. 2 tablespoons potato, corn or tapioca starch
Instructions
  1. Add all ingredients to a high powered blender and blend until completely smooth
  2. Transfer into a small sauce pot and heat until bubbling at a low boil, stirring frequently
  3. Let boil for 10 - 15 minutes until mixture thickens. Stir to the bottom frequently to keep it from sticking.
  4. Serve warm. Store leftovers in fridge.
Notes
  1. Great with: chips as a dip, over tofu scramble, with steamed kale, with refried beans, or over potatoes.
Make Real Food http://makerealfood.com/
 

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