A deliciously cheesy, spicy, nacho cheese dip that you can eat with tortilla chips or pour on top of nachos. Before I went vegan I used to quite like the nacho cheese dip by Doritos, but as it contains milk and egg it’s not suitable for vegans. So I wanted to make my own vegan version that was inspired by that dip. Using both dairy free cheese and nutritional yeast gives this a wonderfully cheesy flavour. You can customise the spice to suit you, if you only want a very mild spice use less, or if you like things hotter, use more
Yield; 280g of dip Cook time; 15 minutes
You’ll need;
- 110g extra firm smoked tofu, diced, I used smoked Tofoo
- 150ml plant milk
- 40g of dairy free cheese, diced, I used Cheddarton by Violife
- Two tablespoons of nutritional yeast
- One tablespoon of sriracha, or similar hot sauce, or to taste if you want it to be less/more spicy
- Half a teaspoon of smoked paprika
- One quarter of each of the following; ground turmeric, onion granules, garlic powder
- 20g of pickled jalapeños, or to taste if you want it to be less/more spicy
- Salt to taste
Method;
- Start by adding the tofu, milk, cheese, nutritional yeast, sriracha and spices into a blender. Blend until it is completely smooth
- Next, pour the mixture into a small saucepan over a medium heat. Gently heat the sauce to allow the cheese to melt and the sauce to thicken, this should only take four or five minutes
- Once the sauce has thickened, set it aside to cool for a couple of minutes. While it cools down, finely dice the pickled jalapeños. Finally stir through the diced jalapeños, and season to taste with salt
You can choose to eat this dip while it’s still warm, or leave it to cool to room temperature. Store leftover dip in the fridge in an airtight container. I think this is best served either warm or at room temperature. So if you have any leftover dip, gently heat it up before serving. I find the best way to do this is by heating the sauce in the microwave for a minute or so, and then give it a good stir
As stated above, I used Tofoo smoked extra firm tofu, it’s available from most supermarkets (here in the UK at least) but any other extra firm smoked tofu will work too. I chose to use Violife Cheddarton for this, but any other dairy free cheese will work too, just make sure it melts as it’s used for both flavour and texture in this dip
Not keen on spice? Try this instead
Smoked Cheese & Roasted Red Pepper Dip
This smokey, cheesy dip would be ideal for those who aren’t fans of spice. It’s still got the same smoked cheese flavour, with little hints of sweetness from the roasted red pepper
Yield; 280g dip Cook time; 15 minutes
You’ll need;
- 110g smoked tofu, diced, I used smoked Tofoo
- 150ml plant milk
- 40g dairy free cheese, diced, I used Cheddarton by Violife
- Two tablespoons of nutritional yeast
- Half a teaspoon of smoked paprika
- One quarter of a teaspoon of the following; ground turmeric, onion granules, garlic powder
- One roasted red pepper, diced
- Salt and black pepper to taste
Method;
- Start by adding the tofu, plant milk, cheese, nutritional yeast and seasonings into a blender, blend until totally smooth
- Next, pour the mixture into a small saucepan over a medium heat. Gently heat until the cheese melts and the sauce begins to thicken. This should only take around four or five minutes
- Finally take the sauce off the heat and leave it to cool for a few minutes. Add the diced roasted red pepper, and season to taste with salt and black pepper. Serve warm or at room temperature
Bethany's Vegan Kitchen 