Vegan Nacho “Cheese†Dip
Try this Vegan Nacho “Cheese†Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1/3 cup water
- 1 tablespoon lemon juice
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoon salt
- 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
- Carbohydrate 6.76255393323707 g
- Cholesterol 0 mg
- Fat 6.53370821622879 g
- Fiber 3.66090487813891 g
- Protein 6.66612115855024 g
- Saturated Fat 0.895278472213944 g
- Serving Size 1 1 Serving (38g)
- Sodium 9.35519613878948 mg
- Sugar 3.10164905509817 g
- Trans Fat 0.404446913952386 g
- Calories 102 calories
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.Place all ingredients in your blender. I use Vitamix.Blend on high for about 30 seconds, or until mixture is completely smooth.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.
