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Vegan Cheesy Dip

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You won’t believe this cheesy dip doesn’t contain cheese! I love to serve it loaded on top of my fries.

You will need
  • 400g tin butter beans, drained and rinsed
  • 50g vegan butter
  • 1 garlic clove, crushed
  • 4 tablespoons of nutritional yeast flakes
  • 1 tsp of chilli flakes
  • 1 teaspoon of onion powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of ground cumin
  • 1 red jalapeno chilli, deseeded and finely chopped
  • 80 ml of oat milk
  • A halved lemon – for juice
  • Salt and pepper
  • 400g cooked Fries
  • Chopped green herbs, to garnish
  • Fried onions
  • Chopped Jalapeno

Before you start, make sure your grown-up knows you’re going to make magic in the kitchen! And do get help when using hot, sharp, or heavy objects while cooking...

SERVES 4

1. Add the drained and rinsed beans, vegan butter, garlic and jalapeno to a saucepan. Place over a low heat and warm gently while the butter melt. Give this a stir to help it along.

2. Once melted, now it’s time for the flavour sensation! Add the nutritional yeast flakes, onion powder, smoked paprika, ground cumin, chilli, chilli flakes and oat milk to a pan. You can leave out the chilli if you like it less spicy! Cook for 5 minutes until it thickens a little.

3. Spoon this bean mixture into a blender. Add the lemon juice and blend until really smooth. If it’s too thick, add a little more oat milk.

4. Taste and add as much salt and pepper as you like.

5. Serve over hot fries, topped with chopped coriander, fried onions and chopped jalapeños.

6. Enjoy :)

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Nutrition per serving

Kcal-387

Fat- 20.5g

Saturates- 8.5g

Carbohydrates- 43g

Sugars- 2.75g

Fibre- 67.5g

Protein- 9.3g

Salt-0.4g

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