Vegan cheese dip – tasty, stringy, simply the best recipe

My homemade, vegan cheese dip comes with an incredible cheesy taste, deep flavors and spiciness. A real treat for all cheese lovers. It blends a wonderful combination of rich, creamy taste and the spicy, savory aroma of melted cheese.

A delicious recipe for nachos, a pasta cheese sauce, as a dip for freshly cut vegetables and much more. It gives many dishes a rich and creamy texture as well as a delicious cheesy taste.

My vegan cheese dip adds a pleasant warmth and fullness to dishes and snacks that is extremely satisfying.

Vegan cheese dip is prepared in under 10 minutes

My vegan cheese dip contains a few more ingredients and slightly more select ingredients than other plant based cheese dip or vegan cheese sauce recipes.

But it’s worth it! I don’t want to end up with a light sauce where you doubt, weahter this really is what a cheese sauce should taste like. I want a creamy, truely cheesy cheese dip, very intense and a bit spicy. A real alternative to the none vegan options, that is therefor also interesting and delicious for vegetarians and meat eaters.

Preparing my vegan cheese dip is very, very simple. Simply prepare all the ingredients for the cheese dip, put them together in a bowl, puree them and bring to the boil afterwards. This is all done in under 10 minutes.

Once prepared, the vegan cheese dip will last several days in the fridge.

Vegan cheese dip is a true all-rounder

My vegan cheese sauce doesn’t just taste great on tortilla chips. It is also an awsome dip for chips (fries), as a spread on sandwiches, as burger sauce, as a dip for vegetable sticks, with crackers, pretzels and so on… And heated up, it also makes a great cheese sauce. For example, for pasta dishes, such as a simple version of Mac’n’Cheese, but also for casseroles, lasagne or potato gratin.

My vegan cheese sauce is characterized by its velvety and creamy texture. It is smooth and without lumps. The cheese sauce coats the foods it is served with.
The amount of soy milk can be easily varied to make the sauce thicker or thinner, depending on your preference.

More vegan dips to try

Are you looking for more vegan dip recipes? Here are some more tasty ideas:

• Kashke Bademjan, Persian eggplant dip
• Aioli – a Spanish garlic dip
• Beetroot hummus – simple, delicious and pink!
• Sour Cream – plant based – made from Cashews
• Mayonnaise – home made and vegan

Are you looking for more vegan cheese recipes?

Then browse through my ‘Cheese’ category, right here on Daily Vegan. There you will find many varieties of vegan cheese recipes.

Or try these vegan cheese recipes directly:

• Vegan Mozzarella – plant-based cheese – authentic and melts
• Potato cheese – vegan cheese without nuts – can be grated
• Ricotta – my vegan 5 minute recipe
• Veta – homemade vegan feta
• Moxshire Cheese – tangy vegan cheese – it’s firm and it melts

How do you enjoy vegan cheese sauce? Please show me!

Feel free to follow me on Instagram or Facebook. And I’d be delighted if you’ve cooked my cheese sauce and then posted a picture of it. Feel free to tag my account in it. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Vegan cheese sauce – the preparation in pictures

Here is the preparation of my cheese sauce step by step in photos. Then we go straight to the recipe.

Ingredients for approx. 500 ml cheese sauce:

70 g cashews, soaked for at least 4 hours or overnight
1 small potato
1 small carrot
50 ml bread kvass (‘Brottrunk’ in German, you can also ferment your own bread or grains)
400 ml soy milk
1 tbsp tapioca starch
2 heaped tbsp nutritional yeast flakes
2 tbsp coconut oil
4 slices of jalapenos, pickled
3 tbsp pickling water from the jalapeno jar
1 clove of fermented garlic, alternatively 1 fresh garlic clove
1/2 tsp allspice powder
1 tsp turmeric
2 tsp onion powder
Salt

Preparation:

1. Peel and dice the potato.
2. Cut the carrot into slices.
3. Boil both in boiling water for 5 to 10 minutes until soft. Drain and allow to cool.
4. Put all of the ingredients together in a container and puree together, until they are very smooth.
   If you prefer a slightly thicker or thinner cheese sauce, simply reduce or increase the amount of soy milk. With my measurements, the sauce becomes nice and creamy and medium thick.
5. Then bring to the boil while stirring.
6. Season with plenty of salt and leave to cool.

The vegan cheese sauce will keep in the fridge for about a week if it is well sealed.

Enjoy your meal!