<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/cfd980ef-7c8e-4114-b733-15e439313a24/50014B16-07D2-464B-94ED-5BB28DC09C74/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://viveleveganrecipes.blogspot.com/2009/03/vegveeta-cheese-dip.html" href="http://viveleveganrecipes.blogspot.com/2009/03/vegveeta-cheese-dip.html" style="font-size: 11px;">viveleveganrecipes.blogspot.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://viveleveganrecipes.blogspot.com/2009/03/vegveeta-cheese-dip.html"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/viveleveganrecipes.blogspot.com/img/9221743A-1C34-4BC4-BC2E-CDAA344C22CB" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://viveleveganrecipes.blogspot.com/2009/03/vegveeta-cheese-dip.html">1/2 cup raw cashews<BR />1 tbsp <SPAN id="SPELLING_ERROR_4" class="blsp-spelling-error">tahini</SPAN> (or 1/8 cup pine nuts)<BR />1 1/2 tbsp freshly squeezed lemon juice<BR />2 tsp apple cider vinegar<BR />1 cup + 1-3 tbsp plain unsweetened almond milk (see note)<BR />3/4 tsp sea salt<BR />1/4 tsp prepared yellow mustard<BR />1 tbsp arrowroot powder<BR />1/2 tsp (little scant) paprika<BR />1/8 – 1/4 tsp turmeric (for color)<BR />1 tbsp light-flavored (not extra-virgin) olive oil (or other neutral-flavored oil of choice, such as organic canola or safflower oil, see note)<BR /><DIV><EM><STRONG>optional</STRONG></EM>: 1 ½ -2 tbsp nutritional yeast</DIV><BR /><DIV>Combine all ingredients in a blender and puree until very, very smooth </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://viveleveganrecipes.blogspot.com/2009/03/vegveeta-cheese-dip.html">Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. </blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/50014B16-07D2-464B-94ED-5BB28DC09C74/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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