Snack
Vegan Cheese Dip
I don’t know about you but anything dipped in cheese is so satisfying. This vegan cheese dip tastes like the real deal. It’s delicious and a healthy alternative, made with inexpensive and easy to get ingredients.
Vegan Cheese Dip
- Prep Time:
- 5 minutes
- Cook Time:
- 25 minutes
- Total Time:
- 30 minutes
- Yields:
- 6 persons
Ingredients
- 2 cups of potatoes (360 g), peeled and cubed
- 1 cup carrots (135 g), peeled and diced
- 1/2 cup water (125 ml)
- 1/2 cup nutritional yeast (35 g)
- 1/3 extra virgin olive oil (70 g)
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
directions
- Boil or steam the potatoes and carrots for about 20 minutes or until soft.
- Drain them and add them to a blender.
- Add all the remaining ingredients and blend until smooth.
- Serve immediately with tortilla chips, pita, or vegetables. Keep leftovers in a sealed container in the fridge up to 4-5 days.
Notes
- This recipe can be made using different types of potatoes. Use what you have on hand.
- It can be made with cold, hot or room temperature water. You could even add the water you used to boil the veggies.
- Extra virgin olive oil is my favourite, but use whatever you prefer.
- Oil is optional if you’re oil-free just add more water (the same amount) or any unsweetened milk of choice.
- If you want your cheese spicy, add a dash of cayenne powder for a kick.
- Feel free to warm the dip up in a saucepan on the stovetop on low.
Did you make this recipe?
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