2 cups steamed riced cauliflower
½ cup coconut milk
¼ cup nutritional yeast
1 ½ Tbsp organic taco seasoning
1 Tbsp arrowroot starch
Salt, to taste
1. In a blender or food processor, blend the steamed cauliflower, coconut milk, nutritional yeast, taco seasoning, and arrowroot starch until very smooth.
2. Add the blended dip to a small saucepan over medium heat. Cook for 3 minutes, stirring regularly, until the dip thickens.
3. If you would like it cold, put the dip in a sealed container in the refrigerator until chilled, at least 2 hours. Store in the refrigerator for up to 1 week.
Inspired by Whole Food for 7