Vegan Nacho “Cheese” Dip
Print recipe
| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Appetizer, Condiment, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
Ingredients
- 2 cups peeled, boiled, and mashed potatoes (requires about 2 - 2 1/2 medium potatoes)
- 3/4 cups peeled, chopped, and boiled carrots (I used 2 large peeled carrots cut in 1 inch pieces)
- 1/2 cup nutritional yeast flakes
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- 1 tablespoon lemon juice
- 1 1/2 teaspoon salt
Directions
| Step 1 | |
| Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be losely measured. | |
| Step 2 | |
| Place all ingredients in your blender. I use Vitamix. | |
| Step 3 | |
| Blend on high for about 30 seconds, or until mixture is completely smooth. | |
| Step 4 | |
| Serve immediately with chips or crackers or toast, or whatever you very well please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute. | |