Nut Free Vegan Cheese Dip

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. Perfect for Super Bowl Sunday!

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

Vegan Cheese Dip Process:

1. Combine all ingredients except the diced tomato in medium saucepan and whisk until blended. Place on stovetop over medium heat and bring to a simmer. Let simmer for 5 minutes, whisking occasionally.
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

Nut Free Vegan Cheese Dip

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• Author: Rachelbakesathome
• Total Time: 18 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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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

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Ingredients

Units USM Scale 1x2x3x

1. 1 2/3 cup almond milk
2. 3/4 cup nutritional yeast
3. 2 tbsp corn starch
4. 1 tbsp lemon juice
5. 1 tsp garlic powder
6. 1/4 tsp paprika
7. Dash of chili powder
8. Sea salt to taste
9. 1 14.5 oz can diced tomato with onion and green pepper

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Instructions

1. Combine all ingredients except the diced tomato in medium saucepan and whisk until blended. Place on stovetop over medium heat and bring to a simmer. Let simmer for 5 minutes, whisking occasionally.
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

Notes

How to enjoy:

• Serve as a dip (perfect for chips, pretzels, and veggies)
• Pour over nachos
• Use as the “cheese” for mac and cheese!

• Prep Time: 5 minutes
• Rest Time: 5 minutes
• Cook Time: 8 minutes
• Category: Appetizers
• Method: Stovetop
• Cuisine: American

Keywords: Vegan, Cheese Dip, Dairy Free, Game Day