The Reduced-Guilt Snack You’ve Been Waiting For!

Cheese Louise! I never say no to good chips and dip. Pair delicious chips, such as Kibo Food’s lentil chips, with my vegan cheese dip for a crowd pleasing snack.

The great thing about this dip is that it will trick the pickiest of eaters into thinking they are eating a true cheese dip, such as Velveeta. The creamy texture is SO similar. Get the satisfaction of a good queso without the heaviness of dairy and the unnecessary sodium. You’re going to love it!

Shoutout to Kibo Foods

I was so happy to partner with Kibo Foods in getting the word out about their delicious lentil chips. The chips are so light and have the perfect crunch! The gluten-free chips are almost 40% less fat than regular potato chips and are also GMO-free and vegan. Kibo’s product is protein rich and truly filling. The brand is fully committed to providing nutritious foods with flavors that can’t be beat. I am OBSESSED with the Maui Onion flavor.

Wait – You’re Not Vegan

Totally will admit that I am not vegan – I’m also not 100% plant based. I love cheese and all things dairy, but dairy doesn’t always love me.

The desire to have a delicious, cheesy dip that didn’t leave me bloated or filled with calorie-guilt motivated me to experiment with vegan alternatives. I figured that, since I was removing dairy, I should remove other allergens as well. Therefore, this dip is gluten free and nut free.

Vegan Cheese Dip

Materials Needed:

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Whisk
5. Can opener
6. Spatula

Ingredients:

• 1 2/3 cup almond milk
• 3/4 cup nutritional yeast
• 2 tbsp corn starch
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/4 tsp paprika
• Dash of chili powder
• Sea salt to taste
• 1 14.5 oz can diced tomato with onion and green pepper

Procedure:

1. Combine all ingredients except the diced tomato in medium saucepan and whisk until blended. On medium heat, bring to a simmer for 5 minutes.
2. Take saucepan off heat and let cool for 5 minutes before stirring in diced tomato.
3. Serve warm
4. Store in airtight container in refrigerator for up to 3 days

How to use:

• Serve with chips as delicious dip
• Pour over nachos
• Mix with shells or elbow macaroni for a vegan take on mac and cheese
• **Would be delicious with my foolproof pretzels

Please let me know if you give this recipe a try! Make sure to tag @rachelbakesathome

Nut Free Vegan Cheese Dip

Author: Rachelbakesathome Cooking Method:Stovetop Cuisine:American Courses:Reduced-Guilt Eats Recipe Keys:Vegan, Nut Free, Dairy Free, Gluten Free

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time: 5 minutesTotal time: 15 minutesServings:8 servings Best Season:Available

Description

This nut free vegan cheese dip is the perfect reduced-guilt snack. If you love good chips and dip but want to avoid the calories, this is the recipe for you

Ingredients

• 1 2/3 cup almond milk
• 3/4 cup nutritional yeast
• 2 tbsp corn starch
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/4 tsp paprika
• Dash of chili powder
• Sea salt to taste
• 1 14.5 oz can diced tomato with onion and green pepper

Instructions

1. Combine all ingredients except the diced tomato in medium saucepan and whisk until blended. On medium heat, bring to a simmer for 5 minutes.
2. Take saucepan off heat and let cool for 5 minutes before stirring in diced tomato.
3. Serve warm.

Notes

• Can use as a dip, as a topping for nachos, or with macaroni or shells for a spin on mac and cheese
• If prefer a runnier consistency, reduce corn starch to 1.5 tbsp
• Store in airtight container in refrigerator for up to 3 days

Keywords:chips and dip, dairy free, dairy free nut free, fake cheese, kibo foods, lentil chips, nut free, nut free cheese dip, nutritional yeast, vegan, vegan cheese, vegan cheese dip, vegan dip, vegan recipe, vegan snack