Hot cheddar & pickled jalapeño dip

Hot cheddar & pickled jalapeño dip

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

In terms of liquid cheese, this is as good as it gets. This is best eaten when hot or warm, so eat it quickly and with friends who are sad about missing out on cheese. They ain’t missing anything here.

Ingredients

Quantity Ingredient
125g butter
1 large garlic clove, crushed
1/2 teaspoon ground cumin
50g plain flour
500ml soy milk
2 teaspoons dijon mustard
30g nutritional yeast
300g shredded cheese
100g pickled jalapenos, diced, (add more or less depending on how spicy you like it)
80ml jalapeno pickle juice
1 teaspoon salt

Method

  1. Melt the butter in a saucepan over medium heat. Add the garlic and ground cumin and cook for 1 minute, until fragrant.
  2. Add the flour and cook, stirring, for a few minutes. Do not allow it to brown.
  3. Slowly add the soy milk and whisk constantly until you have a smooth sauce. If you find a few lumps, keep whisking – it should eventually come together. Add the rest of the ingredients and stir until the cheese is melted. Done!

Serving suggestions

  • • Eat straight-up in a bowl with tortilla chips.

    • Pour over nachos.

    • OR, pretend to be healthy and pour over steamed broccoli or cauliflower – whatever makes you feel good about your food decisions.
Tags:
Vegan
Plant-based
Vegetarian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again