Oh man, do I love cheesy sauces! Being plant strong doesn't mean you have to give up yummy dips and sauces - it means you have to change them up. I've made a few different sauces (beer cheese, nacho cheese, fondue) but I think that this one is my new favorite! It just tastes so SO good on potatoes, broccoli, macaroni and on Chili Cheese Fries!
The Mr. loved this sauce so much he requested I make another batch as soon as the first one was gone. My kiddo loves it too! It's really easy to make and it will last in your fridge for at least a week. If you can keep from eating it all within that time (I bet you'll eat it all! If not I'll come over and eat it for you. Just bake me some potatoes!)
Vegan Chili Cheese Dip (or Sauce!)
- 12oz (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
- 1/2 cup nutritional yeast
- 1/2 cup water
- 2 cloves garlic
- 2 Tablespoons lemon juice
- 1 Tablespoon miso paste (white, "mellow" or red work! Can't find it? Use soy sauce/tamari instead.)
- 1/2-3/4 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- 1 Tablespoon chili powder
- a pinch of cayenne for extra heat if you wish, but optional
Blend everything together until it's very smooth. It's that easy! You can do it in a blender, food processor or I use my immersion blender for this (That thing gets used so many times a day. It's so easy to clean and I'm so lazy that we are a match made in heaven! haha!)
It's best served warmed up - pour over veggies, fries, mix into some chili mac, on a baked potato, over rice and beans, etc! Just have fun with it!