This cheerful cheesy dip is smoother than the moustache of a well-groomed goucho. Cheese might seem like the impossible dream for vegans, but it’s not the case. It’s hard to imagine, as you look at the pan of ingredients simmering away, that soon you’ll be feasting on delicious, spicy, velvety goodness, but that is exactly what will happen, we promise. We hope it’ll be music to your ears when we tell you that this recipe is also super healthy and low in fat in a way that actual cheese is not. We love the sunny yellow appearance of the finished product that will brighten up your dinner time, so why not serenade your senses by cooking this up in your kitchen?
- Dice the carrots, boil them for 20 minutes and drain them.
- Place a pan over a medium heat, tip in all the ingredients (cooked carrots included), give them a good stir and bring the liquid to the boil.
- Once the milk reaches the boiling point, cover the pan with a lid, turn the heat to the minimum and cook the ingredients over the lowest heat for 20 minutes. To learn how to roast bell peppers to perfection, have a look at our recipe.
- Once the time has elapsed, you simply have to transfer the ingredients into the jar of a blender, and blend at high speed until you obtain a smooth sauce (about 1 minute). Similar results can be obtained by using a stick blender. This sauce has an even better flavor when it is cold or at room temperature, so remember to cool it down completely before using it.
Preparation Time: 10m
Cooking Time: 20m
Total Time: 30m
Storage Times: Keeps for 3 days in the fridge