The Cheesiest Cheese Dip (That's Not Made of Cheese)

The Cheesiest Cheese Dip That's Not Made of Cheese (paleo, AIP)

Author: Julie Hunter

Recipe type: Paleo, Autoimmune Protocol (& Vegan) modifiable

Cuisine: Alternative Dairy-Free Cheeses

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4

This is a fairly flexible, modifiable alt-cheese that can be customized to taste based on what you have on hand. The base is boiled cassava which gives it the stretchy texture, and everything else basically goes to seasoning/color to make it actually taste/look like real cheese. It will solidify in the fridge into more of a cutting cheese but can be melted or heated up again for dip.

Ingredients

2-3 cups boiled/cooked cassava/yucca (after blended, ~4-5 pieces)
2 tsp garlic powder
3-4 tb nutritional yeast
1.5-2 tsp sea salt
3 tb ghee (AIP re-intro), beef tallow, or coconut oil
1-2 tb lemon juice or apple cider vinegar (or mix of both; I like more acid but it makes the cheese more prone to separate so can reduce/omit)
1 tsp ground turmeric
1 tsp smoked paprika (non-AIP) or a couple strands of saffron (AIP, for red color)
1-2 tsps dried herbs (rosemary, thyme, etc.)
1 tb grassfed gelatin or agar agar (for V)

Instructions

Add all of the ingredients except for the cassava to a mixing bowl while cassava is boiling.
Drain cassava and add to mixture.
Blend everything together using a stick/immersion blender.
Adjust seasoning as needed/desired.
Serve with crackers, chips, or just eat plain!

Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/the-cheesiest-cheese-dip/