Warm “Vegveeta” Cheese Dip

By Dreena Burton
Yield 1.5 cups

Ingredients:

• 1/2 cup raw cashews
• 1 tablespoon tahini (or 1/8 cup pine nuts)
• 1 1/2 tablespoons freshly squeezed lemon juice
• 2 teaspoons apple cider vinegar
• 1 cup + 1-3 tablespoons plain unsweetened almond milk
• 1/2 teaspoon sea salt
• 1/4 teaspoon prepared yellow mustard
• 1 tablespoon arrowroot powder
• 1/2 teaspoon (little scant) paprika
• 1/8 – 1/4 teaspoon turmeric (for color)
• 1 tablespoon neutral-flavored oil
• Optional: 1 1/2-2 tablespoon nutritional yeast

Method:

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