With summer comes many opportunities to entertain and attend parties, picnic, and sporting events. Whether you’re dairy-free or just trying to cut down on eating it, you no longer have to skip the cheese dip at your next get-together.
In Jules Aron’s newest book, Vegan Cheese, Simple, Delicious, Plant-Based Cheese Recipes, she simplifies the process of making your own non-dairy cheese — yes! it possible to do so — and today we’re sharing one of the easiest recipes that all eaters will love.
After you’ve made her dip, head over to our interview with Jules here and enter our Instagram giveaway of the book here. Enjoy!
Who would have thought it possible? This supremely creamy, spicy powerhouse of vegetables tastes like a real thick cheese sauce! Surprise all of your friends with this beautiful dip and see whether they can tell your secret.
VEGGIE NACHO DIP
*Makes about 3 cups
Nut-Free / Seed-Free / Soy-Free
1 cup boiled cauliflower florets
1 cup boiled chopped carrot
½ cup diced tomato
½ red onion, diced
2 garlic cloves
1 jalapeño pepper, diced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 tablespoons nutritional yeast
¼ cup extra-virgin olive oil
½ cup tomato juice
Place all the ingredients in a blender and process until smooth. Store, refrigerated, in a sealed container; will keep for up to 1 week.
*Note: Turmeric, the bright, warm, peppery spice best known as a main ingredient used in curry, also gives ballpark mustard its bright yellow color. It is a powerful anti-inflammatory that has been used for centuries to treat wounds, infections, and other health problems.
Thanks, Jules! Read our interview with Jules about her new book and what inspired her to write it. To stay in the know on special events and for more delicious recipes visit her at www.julesaron.com. Connect with Jules: Instagram / Twitter / Facebook and order her books here: Vegan Cheese and Zen and Tonic.
Try more of our dairy-free recipes for entertaining: