[WATCH] Vegan cheesy dip

Watch Sean Gravina make a cheesy dip suitable for vegans using natural yeast

Vegan cheesy dip

Ingredients

• ½ cup raw cashews
• 1 tbsp tahini (or 1/8 cup pine nuts)
• 1½  tbsp lemon juice
• 2 tsp apple cider vinegar
• 1 cup + 1-3 tbsp plain unsweetened almond milk
• ¼ cup water
• ½ tsp sea salt
• ¼ tsp English mustard (powder)
• 1 tbsp arrowroot powder
• ½ tsp paprika
• ¼ tsp turmeric (for colour)
• 1½ - 2 tbsp nutritional yeast

Method

1. Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk).
2. Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 mins, until mixture is starting to slowly bubble and thicken (stir frequently through heating).
3. To thin sauce slightly, stir in another 1-2 tbsp of milk.
4. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily.
5. Once sauce has thickened, transfer to a serving dish and serve with carrot sticks.

This recipe first appeared on Gourmet Today TV, aired on TVM on 23 January, 2015. 

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