The nutritional yeast used in this recipe gives a really delicious cheesy taste to this dip as well as providing a punch of B12 vitamins. Depending on what milk you use it can also be quite a creamy dip, for example if using coconut or almond which I like to.
Simply blend all ingredients below for a creamy dip or sauce. I particularly love this dip with roasted sweet potato wedges or poached eggs for a lighter avocado & eggs alternative.
1 cup of frozen peas (defrosted)
1 tbsp nutritional yeast
1 tbsp tahini
1 clove of garlic (raw or cooked)
Dash of any milk of choice just enough to allow ingredients to blend if making into a dip or add until sauce is at your desired consistency
Salt & pepper
As a sauce for my buckwheat noodles, with some whole peas added back in & seared tuna on top