Excerpted from Plant-Powered Families by Dreena Burton
Many of you have asked for a nut-free version of my popular Vegveeta Dip from Let Them Eat Vegan. Here it is! Using precooked potatoes as a base, the mixture magically transforms into a thick, bubbly, creamy dip with a very mild cheesy flavor. Be sure to try it with salsa!
Makes about 2 1/4 cups
3/4 cup peeled, precooked, and roughly chopped yellow or red potato
3 tablespoons rolled oats
2–2 1/2 tablespoons nutritional yeast (see note)
2 tablespoons tahini
1 1/2 tablespoons chickpea or other mild miso
1 tablespoon white chia seeds
1 small clove garlic
1 teaspoon sea salt
1/4 teaspoon paprika
1/8–1/4 teaspoon onion powder (optional)
1 1/4 cups plain unsweetened nondairy milk (plus more to thin as desired; see note)
1 tablespoon red wine vinegar
1/2–1 tablespoon freshly squeezed lemon juice to taste
1 1/2 teaspoons agave nectar or pure maple syrup
1/4–1/2 cup salsa (optional; see note)
Combine all ingredients except salsa in a blender (starting with 1/2 tablespoon lemon juice and 2 tablespoons nutritional yeast) and puree until very smooth.
Transfer mixture to a medium saucepan, and heat over low/ low-medium heat for 5–8 minutes, stirring often, until mixture starts to slowly bubble and thicken. Avoid thickening the sauce over high heat because it can cause scorching. Add extra salt/ lemon juice to taste, and 1–2 tablespoons of milk to thin sauce if desired. Stir in optional salsa, and serve!
Nutritional Yeast Note: Adjust the nutritional yeast to taste. My kids love the full 2 1/2 tablespoons, but adults may prefer 1/2–2 tablespoons.
Milk Note: I prefer to use plain, unsweetened soy or almond milk in this cheese dip. If you can’t use nut milks, then opt for soy.
Salsa Note: We love this dip with several tablespoons of mild salsa added in. You can also try adding chopped sun-dried tomatoes, minced green onions or chives, sliced olives, fresh herbs, a few tablespoons of chopped jalapeño peppers, or a few dashes of hot sauce to kick up the heat!
Idea: Try adding 1/4 cup of diced raw carrot when blending. It adds a nice pop of orange color to the dip. If using a standard blender, you may want to cook carrots until tender to fully puree.
What can be substituted for miso. Soy sauce? Hubby can’t have miso.
Hi Kate! Dreena has these recommendations: “If you cannot use miso, best to add a little extra salt to taste. There are different varieties of miso, so if there is something specific to the brand/type of miso you’ve tried in the past, you might look for another brand with different ingredients.”