Miss Rachel’s Pantry: Make It Vegan – Cheesy Dip (Velveegan!)

Velveegan!

When I dip, you dip, we dip.

Thanks to Taylor who submitted Velveeta-ish cheesy dip as her suggestion for the Make It Vegan segment of my blog. It’s like the suggestion was meant to be since I had been thinking about cheesy dip already that day (I mean, when do I not think about that sort of thing, really…).

So here it goes! Mexican-style Velveegan:

You need:

– 1 standard can of chickpeas (garbanzo beans) – approx 15.5 oz

– 1/4 cup Earth Balance or Smart Balance Light (any type of vegan butter, really)

– 1 cup water

– 1/4 cup nootch (nutritional yeast)

– 1 teaspoon lime juice

– 2 teaspoons to 1 TBSP adobo powder (the green cap variety from Goya), to taste

– 1/2 teaspoon black pepper

– 1 teaspoon chili powder

– 1 teaspoon cane sugar

– 1/4 cup Daiya or your fave melty vegan cheese (this is optional and tastes great without, but it adds a little more gooey to the mix), shredded

Okay GO:

In a blender on the highest setting, combine the chickpeas, soy butter and water. Puree the crap out of this mixture until it’s super duper smooth. It should be loose and easily pour out of the pitcher. If not, add a touch more water and blend again.

Add to a sauce pan over medium heat. Then add in the nutritional yeast, lime juice and spices, whisking until smooth. Finally, mix in the vegan cheese and whisk again. No lumps, people! Cook until hot, then remove from heat and serve. Mix-ins are fun, too! Combine with salsa to make salsa con “queso” or pour over rice and top with finely chopped cilantro.

I’m really into this recipe for a few reasons.

1 – chickpeas. You’d never guess they’re in there, but you still benefit from their fiber and protein.

2 – So easy. Ready in 20 minutes (and that’s with prep).

3 (this might be the best one) – it doesn’t harden! A lot of vegan cheeses get gelatinous and downright gross after sitting out a few minutes. This stuff stays smooth and gooey… even in the fridge.

Since I’m making a vegan version of a traditional food, I thought I’d also provide the ingredient list for the real Velveeta stuff from the Kraft website:

MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

Ewwww. Look how much better the vegan version is for you!

•••

Miss Rachel’s Pantry is a vegan personal chef, meal delivery, and catering company in Philadelphia, Pa, making real-deal homestyle food.  To contact her for more information, her blog is:www.missrachelspantry.blogspot.com and her website is: www.missrachelspantry.com

Editors note: We at friendlysuggestions.com are delighted to have Miss Rachel’s Pantry provide these recipes and reviews for all of us!  If you can’t make them yourself, do yourselves a favor, those of you in the Philly area, call her to make something for you, and/or have her provide some healthy food for your next party or event.

There are plenty of recipes from Miss Rachel’s Pantry at her site, but if you need or want more, check the link below!

For more Vegan Recipes check out these cookbooks at Amazon!

2 comments for “Miss Rachel’s Pantry: Make It Vegan – Cheesy Dip (Velveegan!)

  1. August 26, 2010 at 1:02 pm

    Yum. You should definitely try the vegan queso dip at Local 44. It’s nice and spicy.

  2. August 26, 2010 at 1:10 pm

    Thanks Kelly! Loved your post – I’ll be heading out there soon!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.