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Sauce, Dip, and Spread Recipes



  • 1 15-oz can chickpeas (garbanzos), drained
  • 1⁄2 C water (1⁄4 C or less for a stiffer texture)
  • 3 T tahini
  • 1 T toasted sesame oil (or olive or canola oil)
  • 1⁄2 lemon, juiced
  • 1 large garlic clove, mashed
  • salt & pepper, to taste

Place all the ingredients in a blender or food processor and blend to desired consistency.

Serve with raw vegetables or chips as a dip, on crackers as a spread, or stuff into warmed pita bread halves with grated carrots, shredded lettuce, or fresh alfalfa sprouts on top.

Variations: Add spices such as cumin and coriander; blend in vegetables such as red pepper; or stir in chopped olives, sun-dried tomatoes, etc.


Gee Whiz Spread

Gee Whiz Spread

from The Uncheese Cookbook © J. Stepaniak, 1997

  • 1 15 1⁄2-oz can Great Northern beans
    (about 1 1⁄2 C), rinsed well and drained
  • 1⁄2 C pimiento pieces, drained
  • 6 T nutritional yeast flakes
  • 3 T fresh lemon juice
  • 2–3 T tahini
  • 1⁄2 tsp onion granules
  • 1⁄2 tsp prepared yellow mustard
  • 1⁄2 tsp salt

Process all the ingredients in a blender until completely smooth. Transfer to a storage container and chill thoroughly before serving.


Cheeze Sauce

  • 1 C flour
  • 1 C nutritional yeast
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1⁄2 tsp pepper
  • 2 C water
  • 1⁄2 C safflower or other vegetable oil
  • 1 T wet mustard
  • 1 T cider vinegar

Combine dry ingredients in a heavy saucepan. Whisk in water and oil. Then add mustard and vinegar, and stir. Cook over medium heat until thickened, stirring constantly.

Serve sauce over pasta, rice, baked potatoes, or steamed vegetables; or use as a dip for pita bread or tortilla chips.

For mac & “cheese” casserole: Mix the sauce with cooked macaroni, put in a casserole dish, sprinkle with paprika, and bake at 350° F for 15 minutes. Then, if desired, place under the broiler for a few minutes until the top is crisp.


Easy Nutritional Yeast Cheese

Mix dry ingredients in saucepan. Whisk in water. Cook over medium heat, whisking until mixture thickens and bubbles. Cook an additional 30 seconds; remove from heat. Stir in margarine and mustard. (Note: Cheese will thicken as it cools, or you may add water to thin it.)


Crock Cheeze

from Vegan Vittles © J. Stepaniak, 1997

  • 1⁄2 lb firm tofu, rinsed, patted dry, crumbled
  • 3 T nutritional yeast flakes
  • 2 T tahini
  • 2 T fresh lemon juice
  • 1 1⁄2 T sweet white miso
  • 1 tsp onion powder
  • 3⁄4 tsp salt
  • 1⁄2 tsp paprika
  • 1⁄4 tsp garlic powder
  • 1⁄4 tsp dry mustard

Place all the ingredients in a food processor fitted with a metal blade and process until very smooth. Chill for at least an hour before serving.


Tofu Ricotta

from The Uncheese Cookbook © J. Stepaniak, 1997

  • 1 1⁄2 lb firm regular tofu, well mashed
  • 1⁄4 C fresh lemon juice
  • 2 tsp dried basil leaves
  • 1⁄2–1 1⁄2 tsp sweetener of your choice
  • 3⁄4 tsp salt
  • 1⁄2 tsp garlic granules

Mash all the ingredients together until mixture has a fine, grainy texture. Use in veggie lasagna or any savory dish that calls for ricotta cheese.


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