Do you ever have food that you eat all the time and assume that everyone else knows about it, when really – they don’t – because you totally made it up? That’s how I feel about this nacho cheese dip. It’s made out of (typical vegan) pantry staples – which means – I can make it just about any time. And I do. A lot.
- 1/2 cup almond meal (made by grinding almonds)
- 1 tablespoon of starch (corn, tapioca, or potato)
- 1/2 cup nutritional yeast flakes
- 1 teaspoon tamari (gluten free soy sauce)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon prepared mustard
- 1 cup non dairy milk
- 1 tablespoon earth balance or vegan butter substitute (optional - helps with creamy texture)
- 1/2 cup salsa (optional)
- 1/2 cup black beans or bean of choice (optional)
- Add all ingredients to a medium size pot and heat over medium heat, stirring well - allow to bubble but don't allow it to stick on the bottom
- The mixture will be liquidy at first, but will thicken while heating
- Once thickened, serve warm
- Refrigerate any leftovers - will keep in the fridge for about 5 days. Also freezes well.
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