Bean Dip

I used to make a slow cooker bean dip and never bothered to veganize it because of all the dairy it contained. I don't miss it anymore. Earlier this week my husband stumbled upon a very similar taste when he was being creative in the kitchen.

We originally ate this dip with corn chips then expanded to burritos. It would be great in a layer dip with green onions, tofutti, tomatos, etc. Try it!

First, make this "Cheesy" sauce. It's great on macaroni noodles (good enough for company) and then use the leftovers in beans, like we did. Here's the sauce, in case you don't want to flip pages.

¹/₂ cup nutritional yeast flakes
¹/₂ cup unbleached flour
1 teaspoon salt
¹/₂ teaspoon garlic powder
2 cups water
¹/₄ cup oil
1 teaspoon prepared mustard 

Mix nutritional yeast flakes, flour, salt, and garlic powder in a 2-quart saucepan. Whisk in water.

Cook over medium heat, whisking, until mixture thickens and bubbles. Cook 30 seconds more, then remove from heat and whisk in oil and mustard. Sauce will thicken as it cools.

Then add a can of refried beans (no lard kind) or reconstitute bean flakes. Add salsa to taste.

Seriously, this tastes like a nacho cheese dip with beans. I was even tempted to add a can of green chiles.