Sometimes you want the umami flavour of a cheese dip, but without the heaviness (not to mention the calories) of actual cheese, butter and dairy milk/cream that are used to make it. I had some tofu kicking around, and decided to set about making a vegan cheese dip we could snack on that wouldn’t fill us up so much. I won’t pretend it tastes exactly like a real cheese dip, but it did give us the umami notes we were looking for, and Chris and I both really enjoyed it as a snack.
Vegan Keto Tofu Cheese Sauce or Dip
Ingredients:
- 6 oz (170g) extra firm tofu
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- ¾ teaspoon onion powder
- ⅛ teaspoon paprika (*sweet or smokeded, or a combo.)
- 1 teaspoon Dijon mustard
- ½ tablespoon white wine vinegar
- ¾ teaspoon fine sea salt (or to taste)
- Large pinch fine sea salt
- Pinch nutmeg, (freshly grated if possible)
- ¼ cup unsweetened non-dairy milk
- 2 teaspoons lemon juice, freshly squeezed
Directions:
- Add all of the ingredients to a blender and blend until completely smooth. Taste and adjust seasonings if necessary. Serve cold with heat the sauce through gently in a pan on the stove top before serving as a dip with keto crackers, keto tortilla chips, pork rinds or cut veggies, or poured over cauliflower, broccoli, or any other cooked veggies as a side dish. Unused sauce will keep for up to 5 days in the fridge.
Did you make this vegan keto tofu cheese sauce/dip recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
