Saturday, 24 January 2015

Smoky Cheddar Dip

This is based on The Sexy Vegan's "Smoked Cheddar Sauce recipe from his amazing cookbook.

Smoky Cheddar Dip
makes around 2+ cups


1 cup whole raw cashews
One 12-ounce package soft silken tofu
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon liquid smoke
1/2 teaspoon yellow miso
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon mustard powder
2 teaspoons extra-virgin olive oil
2 tablespoons nutritional yeast
2/3 cup water
1-2 cups shredded vegan cheddar (I used Daiya)


In a small pot, cover the cashews with water, and boil for about 8 minutes to soften them up.
Drain and let cool.
In a food processor or blender, process the cashews until they’re finely ground.
Add the tofu, garlic powder, onion powder, turmeric, liquid smoke, miso, paprika, salt, mustard powder, oil, nutritional yeast, and water.
Puree till the sauce is as smooth as the following.
Add to a saucepan on a medium heat and when heated add the cheddar cheese.
Stir through until cheese is melted and serve with raw vegetables or corn chips. YUM!

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