Vegan Cheese-less Dip
Amaze you taste buds with this "Cheese-less" Cheese Dip made completely from vegetables
Print Recipe (Originally Featured with Game Day Snacks)
Vegan “Cheese-less” Dip
1/3 c. carrots chopped
1 c. red potatoes, chopped
1/3 cup. Onion, chopped
1 c. water
¼ c. raw cashews or raw sunflower seeds ( I always use sunflower seeds because of a nut allergy in our family )
1 ½ tsp. salt (more/less to taste)
½ tsp garlic or a bit more
1 tbsp. lemon juice
¼ tsp. black pepper
¼ c. (heaping) nutritional yeast
- In a saucepan, potatoes, carrots, onion, and water and bring to a boil. Cover the pan and simmer for 10 minutes or until vegetables are very soft.
- Meanwhile, put cashews of sunflower seeds, salt, garlic, lemon juice, pepper, and nutritional yeast into the blender. When veggies are done, pour the veggies with the water in which they were cooked into the blender. Blend until completely smooth and creamy. If needed, you can add a bit of non-dairy milk to make a nice, creamy sauce.
- Serve Warm with salsa on the side or mixed in the cheese sauce. Also good cold.
Use sauce to top bean tacos, burritos, nachos
The "Cheese" is very versatile. Use to make "Mac & Cheese" buy pouring over cooked noodles and baking till warmed through. Use a topping for baked potatoes, as in broccoli and cheese topping. It can also be thinned to make a "Cheese" inspired soup.