Vegan Nacho Dip

Adapted from Colleen Patrick-Goudreau’s The Vegan Table. Pour it on everything. Or, mix it with a can or Rotel and then pour it on everything. 🙂

Makes 2 cups
Ingredients:
1/2 cup nutritional yeast
1/2 cup all-purpose flour
1 teaspoon paprika
a rounded 1/2 teaspoon of garlic powder
1 teaspoon chili powder
1/4 teaspoon salt
2 cups water
3 Tablespoons non-dairy butter, like Earth Balance

Combine all the dry ingredients in a medium-sized saucepan over medium heat. Lightly toast everything for about a minute while the stove eye heats up and then whisk in the water. You don’t have to whisk constantly, but keep stirring it around every 30 seconds or so while you do other stuff (paint your nails, prep things for dipping, pull the cat of the drapes, etc.)

Once it’s pretty close to starting to simmer, start whisking and keep it up until the mixture gets thick. Remove from heat and add the butter, stirring until it melts. Taste and adjust any seasonings as needed and serve with chips, over taco salad, on burritos, over a baked potato with steamed broccoli, or whatever your heart desires!

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