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.

plate with baby carrots, cauliflower pieces, cucumber slices and a bowl of thai coconut curry soupLuckily, 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.

red pepper cheease dip poured into a glass bowl

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.

cheese dip in a glass bowl with baby carrots in a ziploc bag

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.

bowl of broccoli with red pepper cheese dip on topIt’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

Angela @ Eat Spin Run Repeat

Ooh sounds yummy! I haven’t experimented much with nutritional yeast but this sounds like a good place to start. My go-to potluck dish is usually some sort of salad that contains a gluten free grain like quinoa or millet, a vegan-friendly protein like edmame, chickpeas, or other beans, and a bunch of veggies in some sort of vinaigrette. I have made many variations but it works every time for people that are either gluten sensitive, vegan, or vegetarian.

Amber Shea @Almost Vegan

Yummy! This would make a perfect kale chip coating, too.

jeanne

The bowl with the broccoli looks delicious…it’s like vegan cheese whiz!

My go to potluck dish is wine…but I’m french 😉

Tracy

Have to try this… looks amazingly cheesy thick and smooth!

Lisa

That looks and sounds super good! I love nutritional yeast, I pretty much use it every day! So I’ve got to try this out. I hate tahini though, I wonder if raw cashew butter would make a good alternative? And broccoli and cheese-like sauce is the BEST combo! Hope your Thursday is great!

    Megan @ The Detoxinista

    I generally don’t care much for the flavor of plain tahini, either, but for some reason it’s really hidden in this dip. I bet cashew butter would be a great substitute, though!

N

Is that tahini brand as good as the amazon reviews? I use artisana, which I like very much…but that brand looks intriguing! (in part b/c it looks so bizarre! i visited the website…)

    Megan

    Yes, it’s really good! They carry it at my local Whole Foods, and I thought the label was really funny… but now it’s my favorite brand. 🙂 It’s a lot thicker and less oily than other brands I’ve tried.

Rande McDaniel @ The Vegetable Centric Kitchen

Oh my goodness, this sounds fantastic!

Penny

This was too thin to dip, and when poured on noodles or salad, the liquid all fell to the bottom and the thicker part stayed at the top. I think with the juice from the bell pepper and the added water, there was just too much liquid.
It didn’t taste bad, but it wasn’t good enough to eat more then half of it.

Anna

This looks awesome! Do you think I could use regular sea salt instead? Or does the Himalayan salt give it a certain taste?

    Megan

    I think regular sea salt would taste similar, so that should be fine!

Tieg

I was excited to make this but it unfortunately turned out way too bitter for me. I could really taste the tahini! I added some paprika, dill, and stevia to warm it up. It tastes better. But I wouldn’t make it again. :/ I used the 365 organic brand of tahini. Perhaps that made a difference.

Rhi

Hey Megan!
I’m Canadian, and Himalayan pink salt is for some reason VERY hard to come by where I live… Would not adding it affect the taste a lot.

    Megan

    Any other type of salt should work, too!

SoarAway

Oh holy **** this is good.
I don’t know what I was expecting, exactly, but I tossed everything in the blender and out came something so good I want to make pasta and pour it on the top just to have an excuse to eat it.
Good work!!!

SoarAway

Also, I tried on my previous comment to leave 5 stars but it didn’t let me for some reason.
Would like to note I followed the recipe EXACTLY – but I didn’t know what size capsicum to use, so I used 2 medium ones.

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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