Cook Vegan — September 2017

Vegancheese

VEGGIE NACHO DIP

This supremely creamy, spicy powerhouse of

vegetables tastes like a real thick cheese sauce.

•   175g (1 cup) cauliflower florets, boiled

•   175g (1 cup) chopped carrot, boiled

•   100g (½ cup) tomato, diced

•   ½ red onion, diced

•   2 garlic cloves

•   1 jalapeño pepper, diced

•   1 tsp salt

•   1 tsp ground cumin

•   1 tsp ground turmeric

•   2 tbsp nutritional yeast

•   60ml (¼ cup) extra-virgin olive oil

•   75ml (½ cup) tomato juice

1 Place all the ingredients in a blender and

process until smooth. Store, refrigerated, in a

sealed container; will keep for up to 1 week.

• Recipe and image from Vegan Cheese by Jubes Aron, £18.99
  published by Countryman Press, an imprint of W.W. Norton
  and Company Ltd.

Per 100g

Calories 122, Fat 9.5g, Saturates 1.4g, Carbohydrates

5.6g, Sugars 3.5g, Protein 2.6g, Salt 0.17g