Hands up all you cheese lovers! Except this “cheese” dip or spread, whatever you want to call it, doesn’t actually contain cheese at all. This creamy and dreamy stuff is remarkably cheese-tasty, and even though we aren’t vegans, this dip has come a real favorite of our family. The ingredients are really easy to get and so affordable and making of this happens in a flash.
I love dipping vegetable sticks in this dip, but it also goes super well as a spread in your sandwiches. Actually, it’s super tasty with everything, if you just like cheesy flavor as much as I do. Try it and be surprised!
400g cooked white beans, drained and rinsed
4 tbsp nutritional yeast, don’t skip this as it offers some umami and “cheesy” flavor (I used this one from Puhdas+, *product gifted)
4 tbsp olive oil (add more, if texture is too thick to your taste)
1- 1 1/2 tsp salt
- Super simple: Just throw everything in food processor or blender and process until smooth. Taste and add more oil/salt if needed.
- Transfer to a serving bowl and place the bowl into the fridge for at least 30 minutes.
- Serve with fresh vegetables, nachos, pita bread, on crackers or whatever you want.
Store this vegan cheese dip in a sealed container in the fridge for up to 5 days.
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