Holiday recipes your family is sure to love. Smoked 'cheddar' and red pepper dip that doubles as a fantastic cheese sauce. Delicious with many finger foods. Excellent with vegetables, on macaroni or pasta, with chips, on baked potatoes and so much more. Plus its vegan!
Of course you can certainly use regular cheese, however plant based is just so much healthier for you its just not necessary to use dairy here. This dip can be eaten raw or cooked for a few minutes on low heat until its extra creamy and cheesy. Enjoy!
2 red bell peppers, cut and seeded
1/4 cup fresh lemon juice
1 teaspoon mustard
3/4 cup Nutritional Yeast flakes
3/4 cup raw tahini or canned organic chick peas
2 cloves garlic
1 1/4 teaspoons sea salt
1/2 cup water
Throw all of the ingredients into a high-speed blender, and blend until smooth and creamy.
To take this dip to a whole other level, add it to a small pot.
*Salisha's Switch up *
Cook on low heat for 3 mins, staring until smooth and hot. Remove from heat and serve. Store in a mason jar in the fridge for up to one week.