With football in the air, the first thing that comes to mind is cheese dip. Unfortunately, eating cheese dip out is not a possibility unless you have a plant-based restaurant in the neighborhood. We often like to watch football at home, so we can eat. Or, we eat before we go.
If we get invited to a party, I always bring a couple appetizers, because the food I bring may be the only plant based food we can eat. Simply put, I like to eat, and I’m not going to be hungry at a party that is a meat and cheese fest.
The potato/carrot nacho cheese sauce I make has a variety of possibilities. I use it for a variety of recipes by making a large batch, and using it for different recipes by tweaking the base recipe to meet my particular recipe need.
Tonight I figured, I could make a hot ‘cheesy’ mustard sauce by simply taking my base Skinny Nacho “Cheese” Sauce leaving out the Rotel tomatoes and adding 3/4 cup yellow mustard to the mix, heating it, and serving it with hot soft pretzel bites.
I was able to take the cheese sauce to the party and zap it in the microwave to make it pipping hot, but you can heat it on the stove as well. I used frozen Super Pretzel Soft Pretzel Bites, which are vegan and have no added fat or oil. They literally cook in 5 minutes in a 400 degree oven.Print
Live on the wild side, and try a skinny cheese dip for your favorite party snack, or just because its yummy. Dip away!
1 box Super Pretzel Soft Pretzel Bites, or hard pretzels (sticks); pita bread works as well.
- 2 cups Skinny Nacho “Cheese” Sauce without the hotel tomatoes (recipe below)
- 1/2 plus 2 Tablespoons cup yellow mustard, prepared mustard (not seed); you may also use brown mustard or spicy mustard, or any type of mustard you like depending on the type of dip you are desire.
Mustard Cheese Ingredients:
- 3 small Idaho potatoes, washed, scrubbed, skin left on
- 3 large carrots
- 1/2 cup nutritional yeast
- 1 Tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon paprika
- 1 cup vegetable broth
- 1 Tablespoon Tamari, liquid aminos or soy sauce
- 1 Jalapeno; seeded and cut
- 1 Tablespoon hot sauce (I used Chalupa)
- 1/2 cup water
- 3/4 cup yellow mustard (do not blend in blender with the above ingredients)
- Wash three averaged sized potatoes; cut into large chunks (leave skins on potatoes)
- Clean and cut three large carrots and chop them the same size as potatoes
- Cover in water
- Boil for 20 minutes
- While potatoes are boiling, put vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, hot sauce and soy sauce in a blender
- Drain potatoes and carrots
- Put potatoes and carrots into a blender; blend until smooth
- Mixture will be thick; add water
- Measure 2 cups of cheese sauce and put in a small sauce pan; reserve the rest in a different container (it makes a lot, so you can use it for other recipes throughout the week)
- Add 3/4 cup yellow mustard and cook on low while pretzels cook
*You can also separate 2 cups of cheese, mix in the mustard and put in a container and microwave later.
Keywords: crockpot, vegan cheese dip, pretzels, vegan, appetizers, dip, vegan dip