As you can see from my not too fancy picture this cheese dip didn’t even leave the pan. This guilt-free version takes me back to the not so healthy time I bought the jar version, with everything bad in it for you, into the drive-in with a bag of chips when I was in high school. Oh have things changed but yet I still get to enjoy a lighter version of this Nacho Cheese dip. This recipe makes a lot but can be reheated and stored for up to a week. I like adding it inside of my Black Bean Flautas, in a quesadilla or on top of taco. You will be happy you made a large batch.
2 tablespoons of extra virgin olive oil
2 tablespoons of flour
2 cups of Unsweetened Original Ripple Pea-Protein Milk
3 Chipotle Peppers with 2 tablespoons of adobe sauce (about half the 7oz. can, go lighter for less heat)
1/2 cup of nutritional yeast
1 tsp of salt
We are loving Ripple milk, it is made out of pea-protein and packed with protein and calcium. I get all four of the flavors for different uses. This one is the unsweetened Original with Zero grams of sugar perfect for Savory Cooking like this Cheese Dip, Mac and Cheese or Mashed Potatoes.
In a sauce-pan on medium heat add olive oil and flour and mix together for 2 minutes so Roux gets toasty. Meanwhile in your blender (if your eating less meat save that money and splurge on a Vitamix, you will thank me) combine chipotle and Ripple Milk. Add to the roux while stirring to remove clumps. Should get thicker after a few minutes. Add nutritional yeast and salt. Taste for seasoning and add more milk and stir if getting too thick.
Serve warm with tortilla chips.