We purchased some vegan “chicken” some time ago, and it was time to make room for more frozen bananas, so chicken tacos for dinner it was! This dip paired nicely with the vegan chicken, and it would be great with any other dish- try it with fresh greens like kale or broccoli, corn tortillas or chips, or mix it with a tablespoon or two of water and toss it with your pasta of choice (speaking of pasta– try out rice or quinoa pasta, both great alternatives to pastas that are high in gluten).
So, about two weeks ago I was planning on making my nacho cheese to go with dinner that evening. Alas, we were out of red peppers and our lemons were hard as rock and needed several more days to ripen. But we wanted cheese!!! So, I whipped together a garlic cheese dip instead and used it as a sauce in our soft tacos that evening.
I’m glad our options were slim, because I had to be creative and I ended up making something worth sharing. 🙂
For this recipe, I used Brewer’s Yeast instead of Nutritional Yeast. Nutritionally, these are both very similar (extremely high in nutrients), but the Brewer’s Yeast has a much more robust flavor. It’s also darker in color. Both work well in all of my recipes that call for Nutritional Yeast. These products can be found at any healthy foods store like Sprouts, Whole Foods, or Mother’s Market.
Garlic Cheese Dip
1/3 c. Walnuts
1/3 c. Almonds
1/4 c. Nutritional Yeast (imported yeast or brewers yeast work great too)
1 clove Garlic or 1 tsp. jarred, crushed Garlic
1/2 tsp Onion Powder
1/2+ tsp Salt
Using a high-power blender (Vitamix) , puree all ingredients together until smooth.