Vegan Ro*tel “Velveeta” Dip or Sauce
The BEST Hot Vegan Cheese Dip or Sauce
Get Your Super Bowl Game On!

This is the old school recipe my way…

And hopefully I am not posting this too late for your Super Bowl festivities.

Recently, a local vegan bakery advertised their vegan “chick-un” nugget platter with “cheese” sauce for the Super Bowl.  I was curious about the sauce because, fairly recently in researching vegan cheese sauces online, there was a baffling array of sauces made with potatoes, eggplant, cashews and more.  But I was highly skeptical and  wondered to myself at the time, “Why not just melt some vegan cheese?”   And I shied away from experimenting.  But, Friday, I purchased some of the advertised sauce on the way to school to enjoy with my lunch at my desk.  It was a nice texture and lovely color, but it tasted oddly of garlic and mustard, ingredients I have used in vegan cheese spreads, but better camouflaged than that. It wasn’t bad, but it didn’t taste convincingly like cheese.

So, I looked up the old recipe from my childhood–10 ounces of Ro*tel tomatoes and 1 pound of Velveeta–and purchased some Ro*tel yesterday on my grocery store run.  The cheese I had on hand.  Velveeta is so processed that it always reminded me of what would happen if orange vinyl were sold in blocks, so I figured that vegan cheese would be a shoe-in.  This morning I melted it in the microwave with the So Delicious vegan shredded cheeses I had on hand–both cheddar and cheddar-jack–and I was right!  I needed look no further for my go-to cheese sauce.  And, shamefully, I fantasized almost all the way through my yoga class, buying some jalapeno-lime corn chips on the way home and diving in.

Granted, this is not health food folks.  It is an occasional splurge.  And with the price of vegan cheese, it’s not cheap.  But it is super simple, lightening fast, and delicious.  It contains no nuts as some cheese sauces do, but it does contain soy.  However, soy is not even a whisper of a problem for me and hopefully not for you.

Plus, I can think of a million ways to use it.  It is hard to beat, plain, as a hot dip for chips.  But why not add corn, black beans, green chilies, vegan sausage, cooked diced potato, or some of all and enjoy it as a chunkier dip, as a sauce for nachos, a filling for enchiladas, or even as a base for a casserole, say potato and Poblano?  Or simply kick it up with some cumin, coriander, chili powder, or lime juice?

While your wheels are turning, why not make a batch and munch on it with some crispy chips?

Vegan Ro*tel “Velveeta” Dip

1 10-ounce can Ro*tel Diced Tomatoes and Green Chilies, mild or spicy

1 pound shredded vegan cheese (I like So Delicious cheddar and cheddar-jack sold in 8 ounce packages)

Optional garnish: chopped fresh garnish

Place in a microwave safe bowl or a double boiler and heat until melted, stirring frequently, approximately 8 minutes.  Whisk for a smoother finished product.  Serve warm with chips and a sprinkling of chopped fresh cilantro.

Print Friendly, PDF & Email

Vegan Carrot Fries
with Lemon-Basil Dipping Sauce

Yield: 4 servings (8 carrot sticks each)

True confession: Far from vegan, Bob’s diet leaves much to be desired.  So, in an attempt to help him make somewhat better choices, I have encouraged fish, even fried fish.  (Sorry.)  I don’t partake BUT I do make a kick@$$ batter, if I do say so, and it is delicious on, as I discovered for lunch today, carrot sticks to make “Carrot Fries.”

My presentation is cute as can be don’t you think?  And the Lemon-Basil dipping sauce so summery and lick-your-fingers delish.

Vegetable oil

1 cup all-purpose flour (I use white whole wheat)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1-12 ounce (vegan) beer, alcholohic or non-alcoholic ( you won’t need quite all of it)

1/2 teaspoon grainy mustard (I use pommery)

1/8 to 1/4 teaspoon hot sauce (I use Sriracha)

32 carrot sticks about 3 1/2 inches long (I purchase them already in sticks, but if you prefer, trip and scrape slim carrots, cut them into 3 1/2-inch lengths, and then cut each into quarters lengthwise)

Sea salt

Lemon-Basil Dipping Sauce (recipe follows)

Line a baking sheet with paper towels.  Pour vegetable oil to a depth of 2 inches in a large skillet and heat to approximately 350 degrees over medium or medium-high heat.  In a medium bowl, whisk together dry ingredients.  Gradually whisk in beer until mixture is the consistency of pancake batter.  Whisk in mustard and hot sauce.  (You can taste it, but it will likely not taste especially appealing, though it is delicious after frying.)   Dip carrot sticks into batter, one at a time, to completely coat and immediately transfer to oil.  Fry about 10 to 11 at a time or until golden brown on one side, flip with tongs, and fry on the other side until evenly golden brown, about 2 minutes per side.  Remove to prepared baking sheet, lightly sprinkle with sea salt, and continue with remaining carrot sticks and batter.  Serve in a martini glass with Lemon-Basil Dipping Sauce at the bottom.


Lemon-Basil Dipping Sauce

1 cup plain vegan yogurt (most of it is too sweet for my palate, so I prefer vegan sour cream)

Zest of 1/2 large lemon (use the whole lemon if you prefer a more pronounced lemon flavor)

1 teaspoon fresh minced basil, or to taste

Sea salt and freshly ground pepper to taste

In a small bowl, whisk together all ingredients. Refrigerate, covered, until serving time.


Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email