Vegan Cheese Dip

Different than a gooey dip, this cheese-flavored dip is a variation on a hummus- using any kind of beans or lentils you like. I recommend sprouting, or at least soaking to increase digestibility prior to blending. If you sprout, you don’t have to cook them the beans fully. I like a warm dip, so I blanch them for 30 minutes or until soft, but you could skip this step.

Nutritional Yeast is a vegan source of protein from a non-candida forming yeast calledSaccharomyces cerevisiae also known as Brewer’s Yeast. With about 9 grams of protein per Tablespoon, it’s a great way to sneak extra protein into your diet. It is also a good source of vitamin B12 due to fortification. People prone to kidney stones or who have too many oxalates may be intolerant of this superfood, but for most people it’s a great addition to a vegan or vegetarian meal or snack. It can replace parmesan cheese when sprinkles on organic popcorn or even on pasta dishes.  Check it out here in a piquante flavored cheese dip.


  • 1 cup cooked (sprouted) chickpeas or mungbeans 
  • 3 cloves garlic, peeled
  • 3 Tbs. Nutritional Yeast (I like Lewis Labs)
  • 1/2 tsp dried mustard
  • 1/2 tsp unfiltered apple cider vinegar
  • 2/3 cup olive oil

Add sprouted beans/peas to a pot of boiling water and reduce to simmer for 5 minutes.

  1. Add sprouted beans/peas to a pot of boiling water and reduce to simmer for 30 minutes
  2. Strain and add the chickpeas or mungbeans to the bowl of a food processor 
  3. Place garlic cloves and apple cider vinegar with the beans
  4. Process until finely chopped
  5. Add nutritional yeast flakes and mustard powder process until smooth.
  6. Process 2 minutes, or until no lumps remain.
  7. With motor running, add oils in a slow, steady stream until mixture is emulsified into a mayonnaise-like sauce

Serve with rice, on a veggie tray, on nut crackers, crudite or with organic corn chips!


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