Did you know that your version of Internet Explorer is out of date?
To get the best possible experience using our website we recommend downloading one of the browsers below.

Internet Explorer 10, Firefox, Chrome, or Safari.

Get Festive with this Vegan White Cheese Party Dip Recipe

Like us on Facebook:
The current article you are reading does not reflect the views of the current editors and contributors of the new Ecorazzi

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


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


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:





Like us on Facebook:

Kendall Jenner’s calfskin shoes illustrate how society values animal products

Press releases often find their way into my inbox. Occasionally, they’ll centre around a new animal rights initiative or vegan product, but usually, they’re unsolicited dribble e-blasted to every unprotected news media email address available. So when news of some…

Seductive and Destructive: The Insidiousness of “Happy” Exploitation

We need to shatter and dispel once and for all the insidious myth that it is somehow possible to exploit non-human animals “humanely.”

How I Got Ill on a Vegan Diet and Why I Ended Up Listening to My Body

Let me tell you, when I made that choice, I didn’t feel good about it.