“Vegveeta” Dip

  • Yield: servings


1/2cup raw cashews
1tablespoon tahini, or 1/8 cup pine nuts
1 1/2tablespoons freshly squeezed lemon juice
1/2tablespoon apple cider vinegar
1cup plain unsweetened nondairy milk
1/4cup water, or more milk
1/2teaspoon sea salt
1/4teaspoon prepared yellow or Dijon mustard
1/2tablespoon arrowroot powder
1/2teaspoon paprika
1/8-1/4teaspoon turmeric
1tablespoon light-flavored olive oil (not extra-virgin)
1 1/2-2tablespoons nutritional yeast (optional)


  1. Combine all the ingredients in a blender and puree until very, very smooth. Transfer the mixture to a small saucepan and heat over low or medium-low heat for 5 to 8 minutes, stirring frequently, until the mixture starts to bubble and thicken. To thin the sauce slightly, stir in another 1 to 2 tablespoons of milk. Avoid thickening the sauce over high heat or increasing the heat too fast, as this mixture can scorch quickly. Once the sauce has thickened, add your desired extras (see note), season with extra salt to taste, transfer to a serving dish . . . and dip!
  2. Adult-Minded: For a nacho “Vegveeta”-style dip, try stirring in ⅓ to 1/2 cup of your fave salsa—this is a hit at our table! Other add-ins to consider include a handful of sliced green onions, chopped sun-dried tomatoes (oil-packed, drained) or chopped fresh tomatoes, sliced olives, chopped fresh flatleaf parsley or cilantro, or for heat-lovers, a few tablespoons of chopped jalapenos or a few dashes of hot sauce.
  3. If This Apron Could Talk: The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow-orange color develops.
  4. Ingredients 411: Extra-virgin olive oil can have a slightly strong flavor for this dip. If you do use it, try just 1/2 tablespoon of olive with 1/2 tablespoon of a neutral-flavored oil, or omit altogether. That way, the mild cheese flavor is not overwhelmed.

From the book Let Them Eat Vegan!, by Dreena Burton.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2012.