Vegan Cheese Dip

This cheese dip is completely vegan, using tofu and nutritional yeast for a cheesy flavor. Perfect appetizer for your upcoming party or get-together with friends!

  • Servings
  • Prep Time
    10 Min
  • Cook Time
    25 Min

Cooking Directions

  • Boil the potatoes and carrots for 20 minutes or until soft. Drain and allow to cool.
  • Drain tofu and blot with paper towels. Place tofu, potatoes, carrots, and all remaining ingredients into the blender. Blend until smooth. Taste, and add more salt and nutritional yeast if needed.
  • Transfer sauce to a small saucepan. Warm over medium to medium high heat until slightly thickened and bubbly, about 5 minutes.
  • Sprinkle with cayenne, if desired. Serve warm with chips, crackers or veggies of choice.

**Best served the next day - cheesy flavor develops overnight stored in refrigerator.

Note: This recipe was created for the “50 Plates of Tofu” campaign for the state of Arkansas.


  • ½ pkg. House Foods Tofu Soft
  • 1 ¼ cup potatoes, diced
  • ¾ cup carrots, chopped
  • ½ cup nutritional yeast
  • 7 pickled jalapeno slices
  • 3 Tbsp. jalapeno pickling liquid
  • 2 chipotle pepper in adobo sauce
  • Salt
  • Dash of cayenne, optional

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