Vegan Cherry Pepper Cheese Dip

Use this Vegan Cherry Pepper Cheese Dip for nachos, grilled cheese sandwiches, or simply as a dip for chips. It’s cheesy and just a little bit spicy.

Who doesn’t love a gooey cheese dip? And it’s nut-free and soy-free!

This recipe is a version of Brand New Vegan’s Amazing Vegan Cheese Sauce, which I love. Shout out to Chuck Underwood, who is the genius chef/creator responsible for the blog Brand New Vegan. Check out his sauce recipe here.

My goal in altering it was to create a  firm, sliceable version of the sauce, and that attempt failed. But during the process, I discovered that I had made a lovely stretchy dip that just begged to be spiced up.

I’ve had this as a grilled cheese sandwich filling, on baked potatoes, on nachos, and as a hot dip.

This recipe is so easy that you really don’t need step by step instructions here. Go to the recipe below and make some!

5 from 1 vote

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Vegan Cherry Pepper Cheese Dip

Use this Vegan Cherry Pepper Cheese Dip for nachos, grilled cheese sandwiches, or simply as a dip for chips. It's cheesy and just a little bit spicy.

Author: Trish Hall

Ingredients

• 1 lb Yukon Gold potatoes, cut into approximately 2" chunks peeling is not necessary, but you will get a smoother sauce if you peel them
• 1/4 cup onion (just peel and cut off a hunk of onion)
• 2 cups sliced carrots
• 3/4 cup water (use the water you cook the potatoes and carrots in)
• 1/3-1/2 cup nutritional yeast
• 1 tsp lactic acid (or 1Tbsp lemon juice)
• 1 tsp apple cider vinegar
• 1-2 tsp salt
• 1 clove garlic, minced
• 1/2 tsp yellow mustard
• 2 tbsp tapioca starch or tapioca powder
• 1 tsp miso paste
• 1 tsp tahini
• 1 tsp smoked paprika
• 4-5 cherry peppers I used the Hot & Sweet from Trader Joe's

Instructions

1. In a medium saucepan, add the potatoes and carrots and cover with water. Bring to a boil and then reduce to a simmer. Cook until the veggies are soft enough to poke a fork into. Remove the pot from the heat and let cool a bit. 

2. Using a slotted spoon, add the potatoes and carrots and chunk of onion to the blender. Add the water from the cooking pot. 

3. Add all the other ingredients and pulse to start mixing. Blend on high power until you have a smooth sauce. 

4. Pour the sauce into a saucepan and heat on medium heat, stirring often. 

5. Bring to a slow boil and stir constantly as it thickens. It will get to the consistency of pudding. 

6. Remove from heat and serve or store in a glass container for easy reheating in the microwave. Use cold as a spread on toast or as a filling for a grilled cheese sandwich. It thickens to a firm, almost sliceable cheese when chilled.