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Spicy Smoky Vegan Cheese Dip Recipe

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★★★★★

4.5 from 115 reviews

This creamy vegan cheese recipe uses a blend of Yukon Gold and sweet potatoes, cashews, and flavorful spices to create a smooth, dairy-free cheese alternative. Enhanced with nutritional yeast and a hint of apple cider vinegar, it offers a tangy, cheesy taste perfect for dipping or tossing with pasta for a comforting vegan mac & cheese.

Ingredients

Scale

Vegetables

  • ¾ cup peeled and diced Yukon Gold potato
  • ¾ cup peeled and diced sweet potato
  • 2 garlic cloves

Nuts & Seeds

  • ¼ cup raw cashews

Condiments & Spices

  • 1 tablespoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt (plus more for cooking the potatoes)
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • ½ to 1 chipotle pepper from a can of chipotles in adobo sauce (optional for spicy flavor)
  • 1 tablespoon pickled jalapeños (optional for spicy flavor)
  • ¼ to ½ teaspoon smoked paprika (optional for smoky flavor)

Instructions

  1. Cook the Potatoes: Place the diced Yukon Gold and sweet potatoes in a saucepan and add cold water to cover them by about 1 inch. Add a few pinches of sea salt and bring to a boil. Then reduce the heat to a simmer and cook uncovered until the potatoes are fork-tender, about 8 to 12 minutes.
  2. Blend the Ingredients: Drain the cooked potatoes and transfer them to a high-speed blender. Add the garlic cloves, raw cashews, apple cider vinegar, nutritional yeast, onion powder, sea salt, olive oil, and water. Blend on high until the mixture is completely smooth and creamy.
  3. Add Flavor Variations: For a spicy twist, add the chipotle pepper or pickled jalapeños to the blender and pulse until well combined. To add smoky depth, include smoked paprika as well. Blend again briefly to incorporate these ingredients evenly.
  4. Serve: Use the vegan cheese immediately as a dip with tortilla chips or toss it with cooked pasta to create a creamy vegan mac & cheese. It can also be stored in the refrigerator for a few days and reheated gently before serving.

Notes

  • Raw cashews must be soaked for at least 2 hours or overnight if they are very hard; if they are soft, blending may still be possible without soaking.
  • Adjust the amount of chipotle pepper and jalapeños to control the heat level according to your preference.
  • This vegan cheese will thicken as it cools; if it becomes too thick, thin it with a little water before serving.
  • Use a high-speed blender for the smoothest texture; a food processor might result in a grainier cheese.
  • Store in an airtight container in the refrigerator for up to 5 days.

Keywords: vegan cheese recipe, dairy-free cheese, plant-based cheese, sweet potato cheese, cashew cheese, vegan mac and cheese, healthy dip

Find it online: https://thefoodrecipe.com/spicy-smoky-vegan-cheese-dip-recipe/