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Vegan Cheese Dip Recipe

Last Updated: October 28, 2020 By Linnie 5 Comments

 
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PINTEREST IMAGE with words "Vegan Cheese Dip" Vegan Cheese Dip in food processor.

Vegan Cheese Dip Recipe made with 7 Simple Ingredients, perfectly mimicking the flavor of cheese without the dairy.

(Gluten-Free, Dairy-Free, Vegan, High Protein & Low-Sugar)

Vegan Cheese Dip Recipe - Veggiebalance.com

Vegan Cheese… Really?

YES!

Oh my word, it’s a dairy-free trying-to-keep-my-diet-in-check kind of heaven. Especially the first week after getting gluten-poisoned.

I confess, cheese is a hard one for me to refuse. I can eat it in moderation on my good days. I love it in all it’s creamy, delicious, tangy glory. My body on the other hand? Not so much.

Solution? Make this ‘cheesy’ creamy vegan dip and slather it in or on anything and everything your heart desires.

Best solution ever, I might add.

There is a little bit of prep work that goes along with this vegan cheese dip, but I promise you, it’s nothing insane because I don’t do insane prep work. Easy, easy prep work is what I can handle.

In this case, it’s soaking the cashews . . .

Vegan Cheese Dip Recipe - Veggiebalance.com

Mmm cashews, the heavenly nut of all nuts. Soak those babies in some water for at least 2 hours (best if left overnight).

I know, something that requires prep work the night before is slightly daunting, but it’s as easy as:

  1. Place cashews in bowl
  2. Cover cashews with water
  3. Let cashews soak

I think we can handle that, right?  I promise you, it will be worth it.

Option (and HIGHLY recommended): Add some extra cashews to the bowl before  soaking. Cashews in a bowl, just sitting out in the open, definitely screams zero self-control. There is almost no way I could resist. They were pretty much just begging me to eat them.

Vegan Cheese Dip Recipe - Veggiebalance.com

Whirl the delicious 7-ingredients around in your food processor for this Vegan Cheese and we are finished. How easy is that?!

Creamy.

Tangy.

Delicious.

Nutty.

Full-Flavored delicious ‘cheese’ is what we get.

Now we have to figure out what to do with this ‘cheesy’ delicious dip. We have a few options.

Option One: Eat with a spoon. (Trust me, it’ll happen.)

Option Two: Serve with lentil crackers.

Option Three: Dip with Tortilla Chips.

Option Four: Add to seven layer bean dip, making it 100% dairy-free when opting for this healthy, protein packed ‘cheese’ dip in lieu of the cheese and sour cream. It is truly delicious.

Option Five (closely linked to Option One): Eat it out of the bowl with your fingers.

Vegan Cheese Dip Recipe - Veggiebalance.com

Option Five is most definitely an option I am guilty of. So much so, I almost didn’t have enough left over for my bean dip dish..

What’s in store for us today is this Vegan Cheese Dip.

Delicious? Yes.

Easy? Yes.

Gluten-Free? Yes.

I say we are off to a great start. 😉

Vegan Cheese Dip Recipe - Veggiebalance.com

easy, quick, delicious, healthy, recipe

Vegan Cheese Dip Recipe

Appetizer

Dairy free, Vegan, Vegetarian, Gluten-Free

American

Vegan Cheese Dip Recipe made with 7 Simple Ingredients, perfectly mimicking the flavor of cheese without the dairy. {Gluten-Free, Dairy-Free, Vegan, High Protein & Low-Sugar}
Print Recipe

Yield: 2

Prep Time:120 min

Cook Time:0 min

Total Time:120 min

Ingredients:

  • 1 cup cashews
  • 1 cup carrots, chopped
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons Nutritional Yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2-3 Tablespoons water

Directions:

  • 1. In a small bowl add cashews, cover water over cashews. Allow to soak for at least 2 hours, best if overnight. Drain cashews of water after soaking.
  • 2. In a small saucepan filled with water over medium heat add chopped carrots. Cook for 10-15 minutes, or until carrots are soft and cooked through then drain.
  • 3. Add soaked and drained cashews, cooked carrots, lemon juice, nutritional yeast, sea salt, garlic powder and onion powder to a food processor.
  • 4. Pulse on high for 15 seconds, scrape sides, continue to pulse until ingredients are combined. If a little thick add a Tablespoon of water at a time until it reaches the desired consistency.
  • 5. Store in an airtight container in the fridge - use within 2-3 days.

Author: Linnie

Nutrition Information:

Serving size: 2 Tablespoons
Calories: 44
Other nutrition information: Total Fat: 3g , Saturated Fat: .5g , Trans Fat: 0g , Sodium: 151mg , Total Carb: 3g , Dietary Fiber: .6g , Sugars: 1g , Protein: 2g
Recipe, images, and text © Veggie Balance

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Filed Under: Appetizers, Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Marina @ A Dancer's Live-It says

    February 3, 2016 at 7:22 am

    Happy Blogiversary Lindsay!!! I’ve been with you from the beginning and I’m definitely sticking around 🙂

    Reply
    • Lindsay says

      February 3, 2016 at 1:32 pm

      Awww thank you Marina! 🙂

      You were seriously one of my first readers to reach out to me when I started! Thank you so much for sticking around, from the bottom of my heart I appreciate it so much. <3

      P.S. This totally made my day. 🙂

      Reply
  2. Kathy Simkins says

    May 18, 2019 at 9:32 am

    I am allergic to carroteen so carrots, regular sweet potatoes and winter squash are out of the question. Are the carrots in this recipe for flavor or color? Do you have a replacement suggestion? Thanks for sharing your expertise.

    Reply
    • Lindsay says

      June 1, 2019 at 9:08 pm

      You may be able to get away with omitting the carrots. It’s a bit of both but definitely more useful for color.

      Reply
  3. Harini says

    May 24, 2019 at 1:23 am

    That looks so creamy and rich indeed. Loved the addition of carrots.

    Reply

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Looking for the best gluten-free recipes? You've come to the right place! Welcome to my gluten-free kitchen!
Favorite things include traveling the world, chocolate and a huge plate of nachos.

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