BIG BIG DAY.
THIS IS MY 100TH POST!
To celebrate my 100th post here, this recipe fittingly goes out to my beautiful husband Mitchy. It was inspired by a restaurant that we used to love going to up in Washington (If you’re ever in Spokane, it’s the Sanarac Pub). We discovered one day that they had some vegan options, and we went to try them out and absolutely fell in love. They have a whole series of smokey vegan cheese products, with a macaroni and cheese and *BU-NUUUUM* a bombin’ smokey cheese pretzel dip.
I’m still working on the perfect vegan pretzel, and trust me that you’ll get the recipe as soon as I have it. For now, you’ll have to settle for this delicious cheese dip with some store bought pretzels or anything else that you can dip in it. We used some bread bites for most of ours. I know that I’m going to need to make some more of this dip again soon because it was un-freakin-believable, and we finished it, along with all of our bread bites, in the same day that I made it. It turned out so well, and I love how every bite reminds of those fun nights that Mitch and I would go to the pub for dinner and binge on pretzels and smokey vegan cheese.
Like a lot of my other recipes, you really can modify this dip to be exactly how you like it: a little smokier? Add more liquid smoke. A little thicker? Add more flour. A little saltier? Come on, dude. Add salt. I hope you already know that trick.
Other than those modifications, you’ll really just need to blend a few ingredients together and then heat them up on the stove and BAM the yummiest vegan cheese dip you’ve ever tasted. Dare I say it? It might be better than the kind we always had at Sanarac.
It might even be better than your mama’s classic family recipe dairy cheese dip. There’s only one way to find out.
Smokey Vegan Cheese Dip
- 1 cup raw cashews soaked overnight
- 1 cup hot water
- 1/4 cup nutritional yeast
- 2 cloves garlic crushed
- 1-2 tsp all-purpose flour
- 2 tsp apple cider vinegar
- 1 tsp salt to taste
- 1 tsp pepper
- 1/2-1 tsp liquid smoke to taste
- 1 sprinkle ground chili pepper
Soak raw cashews overnight. (For quick softening, you can also simply bring them to boil, pull them off of the stove, and let them simmer and soak for one hour)
Add the cashews into your blender with the hot water, nutritional yeast, garlic, flour, vinegar, salt, pepper, and liquid smoke, and blend until very smooth.
Taste test and add more salt, pepper, or liquid smoke until your desired flavor is reached.
Pour smooth cheesy sauce (it should still be pretty thin) into a medium pot and stir frequently on medium heat until mixture is thick, gooey, and hot.
Serve immediately with bread bites, soft pretzels, or your favorite crackers!
Store leftovers in fridge for no more than 3-4 days. To reheat, simply pour it back into a pot on medium heat until the sauce is hot again.
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