Vegan Cheddar Cheese Dip

Today I was in the mood for old-fashioned cheese dip! Tangy and rich, this tastes just like sharp cheddar cheese cheese, except it is 100% dairy-free, made with luscious coconut butter, lemon, nutritional yeast, and carrot. It tastes especially satisfying with raw vegetables, Gluten-Free No-Cheese Crackers or Paleo Sesame Seaweed Crackers! You can store in the refrigerator for 4 days, or freeze for longer periods of time. You’ll nee a food processor. Makes 1 1/4 cups dip.

Vegan Cheese Dip



  • 3/4 cup unsweetened coconut milk, medium to thick
  • 1 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 clove garlic
  • 2 tablespoon nutritional yeast
  • 2 tablespoons finely grated carrot
  • 1 1/2 teaspoons pure Vitamin-C crystals. (Look in the supplements section of any healthy grocery)
  • 3/8 teaspoon unprocessed salt to taste
  • 3/4 cup Coconut butter (not coconut oil)
  • 2 tablespoons fresh basil, parsley, cilantro, or your favorite herb, minced


  1. In any blender, add coconut milk, lemon juice, vinegar, garlic, nutritional yeast, carrot, Vitamin C, salt, and garlic. Blend until smooth.
  2. Add the coconut butter last and blend until smooth.
  3. Put it into a bowl and stir in the minced herb by hand.
  4. Serve immediately, or chill 2 hours to thicken.

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