Red Pepper Cheese Dip (Vegan)


When trying to decide on an appetizer to bring to a potluck last weekend, I was tempted to go with an old standby, like hummus or my new favorite pesto.

In my experience, preparing food for a party isn’t the time to experiment with a radical new recipe. Unless, of course, you have a back-up plan ready when things go wrong.

Since I hate to miss an opportunity to try out a NEW recipe– especially when I know I’ll have a crowd of guests to act as my taste-testers– I decided to take a risk, and try my hand at a vegan cheese dip that would please a crowd.

Luckily, my risk paid off.

And now I have a big batch of vegan pesto that I don’t need to use as my backup plan anymore. (It’s a good thing it freezes well.)

Red Pepper Cheese Dip (vegan)
makes 3 cups

inspired by Doris Choi

Ingredients:

2 red bell peppers, cut and seeded
1/4 cup fresh lemon juice
3/4 cup Nutritional Yeast flakes
3/4 cup raw tahini
2-3 cloves garlic (I used 3, but I really like garlic)
1 1/2 teaspoons Himalayan salt
1/2 cup water

Directions:

Throw all of the ingredients into a high-speed blender, and blend until smooth and creamy.

Adjust seasonings to taste, then transfer to bowl and store in the fridge until ready to serve. The cheese sauce will thicken up when chilled, so I recommend chilling the sauce at least an hour or two before serving.

Serve with your favorite raw veggies, or chips, and enjoy!

4.25 from 4 votes
Print
Red Pepper Cheese Dip (Vegan)
Prep Time
10 mins
Total Time
10 mins
 
A creamy, vegan cheese dip sure to please a crowd!
Course: Appetizer, Snack
Servings: 3 cups
Calories: 428 kcal
Author: Detoxinista.com
Ingredients
  • 2 red bell peppers , cut and seeded
  • 1/4 cup fresh lemon juice
  • 3/4 cup Nutritional Yeast flakes
  • 3/4 cup raw tahini
  • 2 cloves garlic
  • 1 1/2 teaspoons Himalayan salt
  • 1/2 cup water
Instructions
  1. Throw all of the ingredients into a high-speed blender, and blend until smooth and creamy.
  2. Adjust seasonings to taste, then transfer to bowl and store in the fridge until ready to serve. The cheese sauce will thicken up when chilled, so I recommend chilling the sauce at least an hour or two before serving.
  3. Serve with your favorite raw veggies, or chips, and enjoy!
Recipe Notes

This recipe makes a LOT of sauce, so feel free to make a half-batch if you're not hosting a party, or have a smaller family to cater to. (Or freeze the extras to enjoy for later!)

This recipe makes a LOT of sauce, so feel free to make a half-batch if you’re not hosting a party, or have a smaller family to cater to. (Or freeze the extras to enjoy for later!)

Personally, I’ve had no problem polishing off the leftovers–> I’ve poured this cheese sauce over everything from leafy green salads to warm steamed veggies.

It’s delicious either way.

Hope you enjoy it as much as I do!

Reader Feedback: What’s your go-to dish to bring to a potluck?

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Comments

Nancy Huenergardt

I used 1 cup of raw cashews for this recipe that were soaked in water for 3 hours, drained and rinsed. Nice flavor!!

M3ow

I used this as a sauce on the cauliflower pizza crust. Phenomenal!!!!

David

i SWARE by this stuff, its been my replacement for ketchup for about a year now. i use it on just about everything. i wanted to make a recommendation, for whatever reason if u double the recipe it always comes out perfect, i had issues occasionally before i started to double it.

ur amazing detoxinista ur recipes have changed my diet (and made it less boring) and my life thank you!

Meigen

This is amazing. I love it and cant wait to share with my in laws who are dairy and sugar free! I keep thinking I might zap it up, I need a spicy version. Thank you so much!

Meigen

Adding more…I loved it with raw celery and broccoli. But thinking it would be amazing over steamed cauliflower. Excited to dip cucumber slices in it tomorrow!

Jenna

Megan – I just have to tell you how great I think your recipes are. I have made many and not been disappointed yet! This red pepper dip is seriously ridiculous and everyone loved it! I have found few things that I wouldn’t pour it over. Thank you SO much for these creative and healthful ideas. Can’t wait until June for your book : )

Laura

I made this last night. I was so amazed how much it tasted like cheddar. And I didn’t even have enough tahini for the recipe either. Can’t wait to make this again when I do.

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