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dipdip

Get Festive with this Vegan White Cheese Party Dip Recipe

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By Aylin Erman, EcoSalon

No shame with this figure-friendly vegan cheese dip.

Dips and sauces are dangerous territory. Sure, they seem harmless in that they are technically only condiments, but they often contain too many fats and calories to warrant another tablespoon. One of the biggest party-time offenders is cheese dip. You know what I’m talking about. It’s the kind you squeeze, pump, or ladle onto popcorn, burgers and nachos. It has a tacky light orange color that you know can’t be natural, but despite it all, you’re addicted.

This recipe is a great way to enjoy a classic cheese dip without the hard-to-digest dairy and the overload of calories and fat concentrated in a small serving.  And with the simplicity and lightness of this recipe, you don’t have to feel guilty about being a cheese dip hog. Cauliflower is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer. Cauliflower is also a rich source of the anti-inflammatory vitamin K as well as omega-3 fatty acids. It promotes brain and heart health, is packed with fiber, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, proteins, phosphorus and potassium.

Feel free to garnish the dip with chopped scallions, herbs, or spices. It’s a basic recipe that is open to experimentation. Have fun with it!

Vegan White Cheese Party Dip

Servings vary

Ingredients:

  • 1 head of cauliflower
  • 2 tablespoons vegan butter (Earth Balance)
  • 2 teaspoons mustard
  • 1/2 teaspoon sea salt
  • 2 tablespoons nutritional yeast

Directions:

Remove the florets and their stems from the cauliflower. Over medium heat, simmer them in water for about 15 minutes. Drain the cooked cauliflower and rinse under cold water. Combine it in a food processor with the rest of the ingredients and blend until smooth.

Serve this dip aside tortilla chips or crudités or dollop a few tablespoons into a burrito or on top of nachos.

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Related Articles:

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VEGAN THIS: SALTED CARAMEL ICE CREAM (THAT TOOK 730 DAYS TO PERFECT)

VEGAN THIS: NUTELLA DONUT MUFFINS

 

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