Tofu Jalapeño "Cheese" Dip
YIELD: 1 1/2 cups
INGREDIENTS
12.3 oz Mori-Nu Silken Tofu Firm
2 tbsp nutritional yeast
2 tbsp olive oil
2 tbsp potato starch
1 tbsp brine from jar of pickled jalapeños
2 tsp corn starch
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground turmeric (optional for color)
2 tbsp chopped pickled jalapeños
INSTRUCTIONS
In a blender, add all ingredients except jalapeños, then blend until smooth with no lumps remaining.
Pour sauce into a small saucepan and heat on medium-low, stirring constantly while scraping down sides and bottom of saucepan. Sauce should NOT boil. Reduce heat if needed.
After a few minutes, the sauce will thicken. Keep stirring to cook evenly. It should come together into a "ball" and no longer stick to the sides of the pan after about 5 minutes. Turn off heat.
Put this “ball” into a medium heat-proof bowl. With a wire whisk, break up the "ball" and whisk several times. The sauce will start to stick to the sides of the bowl and form "cheesy" strands from the whisk.
Whisk in chopped jalapeños.
Serve immediately while warm.
TIPS
Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
Turmeric and jalapeños will create a greenish yellow color. For a redder color and spicier flavor, add a dash or two of red hot sauce to the blender.
PLANT-BASED: This is a dairy-free recipe!
GLUTEN-FREE: We used all gluten-free ingredients, but make sure to check the labels for gluten-free certification. Mori-Nu Silken Tofu is Certified Gluten Free!
PRODUCTS USED FOR THE RECIPE
