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


  • 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


  1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.
  2. Drain them and add them to a blender.
  3. Add all the remaining ingredients and blend until smooth.
  4. Serve immediately with tortilla chips, pita, or vegetables. Keep leftovers in a sealed container in the fridge up to 4-5 days.


  • 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.

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