Cheezy White Bean Dip

This is my take on a bean dip recipe from one of my all-time favorite vegan cookbooks: Eat, Drink, and Be Vegan!  It's easy to make, and has a spicy, cheezy flavor.  And it's healthy, too - a great source of protein!

Combine the following in a food processor:

1 can cannellini beans
1/2 cup nuts (cashews are ideal, but I've substituted almonds and it's still yummy!)
2 tsp vinegar (white wine vinegar is delicious, but you can spice things up with red wine vinegar or even balsamic!

Blend it up until the nuts are broken down.

Then add:

1/3 cup nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground mustard
1/4 tsp tumeric (optional; gives the dip a nice cheezy yellow color)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried rosemary
2/3 cup soy, rice or almond milk
1 Tbsp olive oil

My secret ingredient:  2 tsp Frank's hot sauce (or more to your taste).   It gives a nice spicy kick and some great color. 

Blend it up again until smooth and creamy.

Transfer to an oven-safe dish and warm it at 350 degrees until bubbling.

Try with tortilla chips and salsa, or raw veggies (carrots, broccoli, bell peppers) or use as a pasta sauce. 

I could eat this entire recipe in one sitting...