Guest post: “No Tell” Ro-Tel Cheese Dip

Hey guys! I’m Bianca, a vegan from Memphis who runs a little blog called Vegan Crunk. Glauce asked me to fill in for her while she’s away with a guest post on my favorite ingredient.

It didn’t take me long to decide what that fave ingredient was! Nutritional yeast! Or “nooch” as so many vegans affectionately call it. Glauce said nutritional yeast isn’t as popular in her area as it is in the U.S., and I know she has a lot of international readers, so let me explain.

Nutritional yeast is deactivated yeast that’s technically a fungus. But don’t let that gross you out! It’s produced by culturing yeast with sugar cane and beet molasses for several days, and it has a rich cheesy, nutty flavor. Some brands are also packed with vitamin B-12, which vegans need for good health. It’s also a great source of protein.

I use nutritional yeast in all kinds of ways. It makes a great base for a vegan cheesy sauce for macaroni or steamed veggies. Just mix the nooch flakes with water or soymilk, flour, garlic powder, mustard, and vegan margarine on medium heat, and you’ve got yourself a tasty sauce.

It’s also excellent sprinkled on popcorn, and it makes a mighty-fine breading for fried tofu.

But today, I’m going to share my recipe for No-Tell Rotel Cheeze Dip, a nutritional yeast based nacho cheese dip that will be included in my upcoming vegan Southern comfort food cookbook. My book is due to hit stands in the U.S. in January, and it’ll be available on Amazon and such. For now, I’m calling the book Cookin’ Crunk: Eatin’ Vegan in the Dirty South. Here’s a sneak peek!

“No Tell” Ro-Tel Cheese Dip

Yields 2 cups

1 package silk tofu

3/4 cup nutritional yeast

1 cup Ro-Tel (or any brand of canned diced tomatoes and green chilis), divided

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon turmeric

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Process the silk tofu, nutritional yeast, 1/2 cup of the Ro-Tel, olive oil, salt, turmeric, garlic powder, and onion powder in a food processor until smooth, stopping once to scrape down the sides of the processor.

Transfer to dip to a small saucepan and stir in the remaining 1/2 cup of the Ro-Tel. Heat on low for 5 to 7 minutes or until bubbly. Immediately remove from heat and serve.

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Thank you so much, Bianca!

I love your blog and it was lovely of you to find time in this crazy life to be part of my blog :)

Hope you all enjoyed reading this guest post as much as I did and I can't wait to try the recipe! And don't forget to get a copy of her book in January!