Provolone Whiz

 

Ingredients
8 oz vegan provolone cheese
4 oz water
1/2 teaspoon sodium citrate

Instructions
Add all ingredients to a saucepan. Cook over medium heat, whisking til everything combines and becomes a silky smooth sauce.
Enjoy!

Honey Mustard Dipping Sauce

 

Ingredients
1/3 cup prepared mustard
1/4 cup vegan mayonnaise
2 tbsp agave nectar
1 tbsp Worcestershire sauce

Instructions
Add all ingredients to a bowl and mix well.
Enjoy!

Taco Bell Nacho Cheese Sauce

 

Ingredients
8 oz vegan cheddar cheese
1/2 cup unsweetened plant milk
2 tablespoons Churn Style Butter
1 to 3 tablespoons jalapeño pepper brine
1/8 teaspoon cayenne pepper
1/8 teaspoon sugar

Instructions
Add all ingredients to a saucepan over medium heat. Cook til cheese is melted, stirring occasionally. Adjust seasoning to taste, and serve when sauce becomes smooth and creamy.
Enjoy!

Cassava Fondue

Ingredients
1/2 cup cassava flour
1 cup plant yogurt
1-1/2 cups Rejuvelac, whey, or water
2 cloves garlic
1/4 cup almond oil
1/4 cup white wine
a splash of Kirsch
1/2 tsp white wine vinegar
1/4 tsp white pepper
1/8 tsp nutmeg
salt to taste

Instructions
Place all ingredients in a blender. Blend 1 to 2 minutes.
Pour into a saucepan and cook over medium heat for five minutes, til smooth and creamy. Adjust for seasoning. Thin with additional whey or other liquid if necessary.
Transfer to a fondue pot. Keep hot.
Enjoy!

French Onion Cream Cheese

 

Ingredients
8 oz vegan cream cheese
2 tsp toasted onion powder
2 tsp toasted onion flakes

Instructions
In a dry pan over high heat, toast the dry minced onion flakes. Toast a lot so you have them on hand.
When they are brown, but not burned, pour them onto a plate to cool. Don't leave them in the hot pan or they will continue to cook.
When the toasted onions are cool, grind half of them into a fine powder.
Add onion powder and flakes to the cream cheese and mix well. Allow to sit in the refrigerator overnight for best flavor.
Enjoy!
Stored in a covered container in the refrigerator, French Onion Cream Cheese will last 1 week.

Sweet Onion Dip

Ingredients
2 cups sweet onions, finely diced
1½ cups vegan Cheddar cheese shreds
8  slices vegan American cheese, cut into quarters
¾  up vegan mayonnaise
4  tbsp green onions , chopped and divided

Instructions
Preheat oven to 375° F.
In a large bowl, add onions, Cheddar cheese, American cheese, mayonnaise, and 2 tbsp green onions.  Mix together until well combined.   Spoon the mixture into a lightly greased 1 quart baking dish.  Then place in the oven and bake for 25 minutes, or until golden brown and bubbly. Remove from the oven and garnish with chopped green onions. 
Serve warm with crackers, chips, or slices of crusty bread.
Enjoy!

RO⭐TEL® Famous Queso Dip

Ingredients

16 oz vegan cheddar cheese

1 cup water

1 can RO⭐TEL® diced tomatoes and green chilies

1 can gardein Plant Based Chili No Beans (optional)

1 tsp sodium citrate

Instructions

Add water and sodium citrate to a saucepan and bring to a boil over medium heat. Add cheese, stirring constantly til mixture boils.

Reduce heat to low and stir til mixture becomes creamy. Add Rotel tomatoes and green chilies and gardein chili and stir til heated through.

Serve hot or cold.

Enjoy!

Beer Cheese with Chives

Ingredients

6 oz vegan Cheddar cheese

3 oz vegan beer

1 tbsp dried chives

1/3 tsp sodium citrate

Instructions

Add beer, sodium citrate, lactic acid, and salt to a saucepan. Bring to a boil over medium high heat. Add cheese and bring to a boil while stirring.

When mixture boils, reduce heat to low and stir til mixture becomes smooth and creamy, about five minutes. Add chives, stir to mix completely, and remove from heat.

Place in a jar and store in the refrigerator.

Enjoy!

1/4 tsp lactic acid powder

a pinch of salt

Papaya Habanero Salsa

Ingredients

2 cups chopped Mexican papaya
2 cups chopped melon
1 roasted habanero pepper, finely minced
2 thinly sliced green onions
Juice of 2 limes
salt to taste

In a large mixing bowl stir together lime juice, finely sliced green onions, and salt. Roast a habanero pepper in a pan over medium heat, without burning the skin. Mince it nearly to a paste, and add to lime juice mixture. Add chopped fruits, mix well, and serve.

Nutrition Information
 

Serving Size: 56 g
Servings per Recipe: 8
Calories: 20 Calories from Fat: 1
Total Fat: 0.1g, 0% of Daily Value*
Saturated Fat: 0g, 0% of Daily Value
Sodium: 77mg, 7% of Daily Value
Total Carbohydrates: 5.1g, 2% of Daily Value
Dietary Fiber: 0.9g, 4% of Daily Value
Sugars 3.1g
Protein 0.4g

Vitamin A 15%	•	Vitamin C 49%
Calcium 1%	•	Iron 1%

* Based on a 2000 calorie diet

 

Ketchup. Or Catsup.

I ran out of ketchup, and I didn't feel like driving to town, so I found some tomato paste in the pantry and made some.

Ingredients

One 6 ounce can of tomato paste
Two to three tablespoons of vinegar
Two to three tablespoons of brown sugar
One teaspoon onion powder
1/4 to 1/2 teaspoon smoked Spanish paprika
Salt to taste
Water

Put the tomato paste in a small saucepan over low heat, and add wet and dry ingredients in increments, tasting after each addition til you like it. Add enough water to make it the consistency you prefer, remove from heat, and store in the refrigerator when cool. You can use regular paprika, but the smoked paprika makes this taste much better than ordinary ketchup. Even better than catsup.

Photo from web.