In addition to launching the newest section of my blog dedicated to vegan dog food recipes (find it here), I’ve also been busy with tons of other exciting projects.
During my semester off before I start my PhD program in nutrition at the University of Texas in the Fall, I have been attending the wonderful Institute for Integrative Nutrition.
Here I have been learning hundreds of dietary theories as well as holistic nutrition as part of my training to become a health coach.
What I have learned has helped me become a happier, healthier, and more balanced person, and I cannot wait to get started helping others.
If any of you are looking for guidance on diet, lifestyle, or overall well-being, please feel free to reach out and get to know me!
You can contact me anytime via the “Contact” tab on my page. Anyway, back to this amazingly delicious cheese dip.
This stuff is addictive. (I have a large mason jar-full of it in my fridge at this very moment!).
I made a huge batch this weekend, and whenever I need a filling snack I get out whatever veggies I have on hand and dip away!
I also had this for dinner the other night when I didn’t feel like making anything new.
If you liked my Raw Cashew “Cheese” Dip, you will love this low-fat version that is just as creamy and satisfying. Enjoy!!
Cost per serving: $0.50
Calories per serving: 73
Equipment you’ll need: blender
1 package Mori Nu tofu (extra firm)
1/2 cup nutritional yeast
1 Tbsp ketchup
2 cloves garlic, minced
1 Tbsp Bragg’s liquid aminos (or soy sauce)
1/4 tsp turmeric
1 tsp onion powder
1. Combine all ingredients in blender and blend until smooth.