A holiday recipe your family is sure to love!
This smoked 'cheddar' and red pepper dip doubles as a fantastic cheese sauce! Its Delicious with a capital D!
Have it with many finger foods. Excellent with vegetables, on macaroni or pasta, with chips, on baked potatoes and so much more. Plus totally vegan, but who would ever know that?!
Of course you can certainly use regular cheese, however plant based is just so much healthier for you, its just not even necessary to use dairy here. This dip can be eaten raw or cooked for a few minutes on low heat until its extra creamy and cheesy. I hope you like it!
2 red bell peppers, cut and seeded
5 tbs cup fresh lemon juice
2 tbs coconut oil
1 teaspoon mustard
3/4 cup Nutritional Yeast flakes
3/4 cup raw tahini or canned organic chick peas
1 cloves garlic
1 1/4 teaspoons sea salt
1/2 cup water
Throw all of the ingredients into a high-speed blender, and blend until smooth and creamy.
Salisha's Switch up*
To take this dip to a whole nother level, add it to a small pot. Cook on medium heat for 3 to 4 mins, staring until smooth creamy. Remove from heat and serve. Store in a mason jar in the fridge for up to one week.
*Freeze and reheat for a quick dip: On fresh or steamed veggies, French fries or on top of pasta!