A vegan dip that’s SO freaking good. Ideal to serve along side our caper and walnut dip.
Dairy, gluten, soy and nut free.
⅓ cupAngel Food dairy-free cheesey sauce mix
1 ¼ cupnon-dairy milk Use rice milk if soy-free. Use gluten-free milk alternative if necessary.
¼ cupvegetable oil Mild-flavoured, e.g. rice bran oil
⅓ cuporange or gold kumara Peeled, diced and cooked until soft
¼ tspcider vinegar or lemon juice Optional, to taste
- Step 1In a small saucepan, mix the non-dairy milk, cheesey sauce mix and vegetable oil.
- Step 2Over medium heat, stirring constantly, cook the mix to a thick sauce.
- Step 3Allow kumara and sauce to cool, then blend until smooth, using a stick blender or food processor.