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When trying to decide on an appetizer to bring to a potluck last weekend, I was tempted to go with an old standby, like hummus or my new favorite pesto.

In my experience, preparing food for a party isn’t the time to experiment with a radical new recipe. Unless, of course, you have a back-up plan ready when things go wrong.

Since I hate to miss an opportunity to try out a NEW recipe– especially when I know I’ll have a crowd of guests to act as my taste-testers– I decided to take a risk, and try my hand at a vegan cheese dip that would please a crowd.

plate with baby carrots, cauliflower pieces, cucumber slices and a bowl of thai coconut curry soupLuckily, my risk paid off.

And now I have a big batch of vegan pesto that I don’t need to use as my backup plan anymore. (It’s a good thing it freezes well.)

Red Pepper Cheese Dip (vegan)
makes 3 cups

inspired by Doris Choi

Ingredients:

2 red bell peppers, cut and seeded
1/4 cup fresh lemon juice
3/4 cup Nutritional Yeast flakes
3/4 cup raw tahini
2-3 cloves garlic (I used 3, but I really like garlic)
1 1/2 teaspoons Himalayan salt
1/2 cup water

Directions:

Throw all of the ingredients into a high-speed blender, and blend until smooth and creamy.

red pepper cheease dip poured into a glass bowl

Adjust seasonings to taste, then transfer to bowl and store in the fridge until ready to serve. The cheese sauce will thicken up when chilled, so I recommend chilling the sauce at least an hour or two before serving.

cheese dip in a glass bowl with baby carrots in a ziploc bag

Serve with your favorite raw veggies, or chips, and enjoy!

Red pepper cheese dip

Red Pepper Cheese Dip (Vegan)

4 from 7 votes
A creamy, vegan cheese dip sure to please a crowd!
prep10 mins total10 mins
Servings:3 cups

Ingredients
 
 

  • 2 red bell peppers , cut and seeded
  • 1/4 cup fresh lemon juice
  • 3/4 cup Nutritional Yeast flakes
  • 3/4 cup raw tahini
  • 2 cloves garlic
  • 1 1/2 teaspoons Himalayan salt
  • 1/2 cup water

Instructions

  • Throw all of the ingredients into a high-speed blender, and blend until smooth and creamy.
  • Adjust seasonings to taste, then transfer to bowl and store in the fridge until ready to serve. The cheese sauce will thicken up when chilled, so I recommend chilling the sauce at least an hour or two before serving.
  • Serve with your favorite raw veggies, or chips, and enjoy!

Notes

This recipe makes a LOT of sauce, so feel free to make a half-batch if you're not hosting a party, or have a smaller family to cater to. (Or freeze the extras to enjoy for later!)

Nutrition

Calories: 428kcal | Carbohydrates: 24g | Protein: 16g | Fat: 32g | Saturated Fat: 4g | Sodium: 1189mg | Potassium: 683mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2525IU | Vitamin C: 112.3mg | Calcium: 94mg | Iron: 3.7mg
Course: Appetizer, Snack
Cuisine: American
Keyword: cheese, paleo, snack, vegan
Per Serving: Calories: 428, Fat: 32g, Carbohydrates: 24g, Fiber: 7g, Protein: 16g

This recipe makes a LOT of sauce, so feel free to make a half-batch if you’re not hosting a party, or have a smaller family to cater to. (Or freeze the extras to enjoy for later!)

Personally, I’ve had no problem polishing off the leftovers–> I’ve poured this cheese sauce over everything from leafy green salads to warm steamed veggies.

bowl of broccoli with red pepper cheese dip on topIt’s delicious either way.

Hope you enjoy it as much as I do!

Reader Feedback: What’s your go-to dish to bring to a potluck?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Wow I love it!!! I added one can of chickpeas for the protein and some fresh dill like someone suggested. It indeed turned out a bit liquided so I used it over cooked pasta as a Mac and cheese!! Mmm all the family loved it!!! I will definitely repeat this recipe over and over

  2. Every recipe of yours that I have tried is absolutely delicious, thank you so much for your creativity.
    To lower the fat intake, do you think white beans would work as a substitute for the tahini?

  3. It’s awful. A waste of ingredients. Too bitter and it does not taste anything like cheese. My experience at least. 🤢

  4. How much is a serving? Great recipe! And I’ve tried a few vegan sauces that i just threw away after i tried to convince myself that i liked them.