Cauliflower Cheese Dip (Vegan, GF, Nut-Free)
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Need a dairy free cheese sauce in your life? Need one that has the stretchy, tangy, and umami elements of real cheese? Then look no further than this Cauliflower Cheese Dip.
Made from natural ingredients, this sauce is a great alternative if you’re lactose intolerant or vegan. Use it as a topping on homemade pizzas, a dip for tortilla chips or apples, or slather it on toast. Or enjoy it with a spoon. Hey, I won’t judge.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 10 servings
600 g - Cauliflower Florets - About 1 small head
28 g - Tahini
10 g - Nutritional Yeast
18 g - White Miso Paste
10 g - Dijon Mustard
18 g - Tapioca Starch/Flour
½ tbsp - Kosher Salt - Plus more to taste
½ tbsp - Black Pepper
1 tsp - Garlic Powder
½ tbsp - Apple Cider Vinegar
60-120 ml - Unsweetened, non-dairy milk
Bring a large pot of water to a boil. Add in cauliflower florets. Turn heat down and simmer for 7-10 minutes or until fork tender.
Meanwhile, add tahini, nutritional yeast, miso paste, mustard, salt, pepper, garlic powder, and apple cider vinegar to a high speed blender.
Drain florets and add to blender. Gradually add in non-dairy milk*.
When mixture is smooth, add it to a pot over low heat. Whisk quickly and continuously. In batches, add in tapioca starch until fully incorporated. Continue to whisk for 4-5 minutes or until thick.
Pour mixture into a container and allow to cool completely.
Chill in the fridge for at least an hour. Serve with crackers or apple slices, or use as a topping for pizza or lasagna.
Store in the fridge for up to 5 days.
Add in just enough liquid for the blender to blend smoothly. You do not want the mixture to be too liquidy
Looking for a non-dairy cheese that you can slice and shred? Check it out this Cauliflower Mozzarella!