You have no items in your shopping cart.

Product was successfully added to your shopping cart.

Vegveeta Dip

Posted in Soups on 2012-10-11
Vegveeta Dip
Difficulty 5 minutes Serves
This warm


    1/2 cup raw cashews
    1 tbsp tahini (or 1/8 cup pine nuts)
    1 1/2 tbsp freshly squeezed lemon juice
    2 tsp apple cider vinegar
    1 cup + 1-3 tbsp plain unsweetened almond milk (see note)
    1/2 tsp sea salt
    1/4 tsp prepared yellow mustard
    1 tbsp arrowroot powder
    1/2 tsp (little scant) paprika


    Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). 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). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish