Vegan Cheese Dip

Vegan cheese sauce. (Or dip)
I made it as a sauce and then used it as a dip.
With nachos. And I’ll make it again.
A little “mexicany, spicy, creamy, satisfying and easy.
It is made with cannellini (white) beans as the base so it’s got an extra kick of protein as well. It’s like a bean and cheese dip together! And if you like Mexican food, this hits the spot!
I know…. There are a lot of vegancheese sauces on the market. Just Google “vegan cheese.” Some with cashews, others with carrot, some with tapioca starch and coconut milk. I’ve made them all. And they’re all good! (As long as your expectations are managed well!)
This sauce/dip however takes the cake. Maybe because I love jalapeños…or maybe I was just really hungry.
Either way, I’ll make it again!
For this spicy vegan cheese dip you will need:
(4 servings)
* 1,5 cups (or 1 can) cooked cannellini beans drained and rinsed
* 1.5-2 cups veggie broth (add or subtract for desired consistency)
* 1/4 cup chopped jalapeños
* 1 teaspoon of garlic powder
* 1 teaspoon cumin seeds
* 1/2 cup nutritional yeast
* 2 tablespoons of dijon mustard
* 2 tbsp oat flour (certified gluten free for celiac version!)
* Sea salt to taste
Instructions:
In a high speed blender, add the cannelloni beans, broth, jalapeños, garlic salt and cumin seeds.
Blend until homogeneous. Pour the mixture into a medium pan and stir in the nutritional yeast and Dijon mustard. Bring to a boil and then reduce heat. Whisk in oat flour and continue to mix until the dip thickens. Remove from heat, taste for salt.
Serve as a cheese sauce over enchiladas or as a dip with crispy vegetables or nachos.