No-Cheese Veggie Dip

Prep Time: 15 minutes | Makes: 1 cup

You’d never guess this cheese sauce doesn’t actually have cheese. Ooey-gooey and so delicious — it makes all vegetables taste good!

Ingredients

1. 2 tablespoons non-dairy buttery spread
2. 1 tablespoon all-purpose flour
3. 3/4 cup rice milk
4. 1/2 cup nutritional yeast
5. 1 teaspoon mustard powder
6. 1 teaspoon salt
7. 1/2 teaspoon black pepper

Tools

1. measuring cups/spoons
2. medium skillet
3. whisk

Allergen Alert!

Make sure you use a wheat-free flour mixture if you have a wheat allergy.

1. Melt the buttery spread in a medium-sized skillet on a burner set to medium-high heat.
2. Add the flour and whisk until the mixture resembles wet sand.
3. Pour in the milk, whisking quickly at the same time.
4. When the mixture begins to bubble, turn the heat down to medium.
5. Add the nutritional yeast, mustard powder, salt, and pepper and whisk again to combine.
6. Allow the sauce to cook for about five minutes, or until it thickens slightly. If it is too runny, add flour 1 teaspoon at a time until it thickens to your desired thickness.
7. Remove from heat and serve hot to dip in with raw cut vegetables.

This dip can also be drizzled on top of your favorite cooked veggies. You can even stir in a few tablespoons with cooked pasta for another favorite — mac and cheese!