Vegan Nacho Cheese Dip
Vegan cheese? YES! You can make it, at home and using vegetables. Here I use a carrot and cashews to make this creamy nacho cheese dip that you can use as a dip, spread on a sandwich or drizzle over nachos.
Ingredients
- 2 large carrot peeled, chopped
- 1/2 cup raw cashews
- 2/3 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon canned diced green chiles
- 1/2 cup water add more, a little at a time, if needed
- 1 tablespoon tapioca starch
Instructions
- Boil cashews and chopped carrots in water for ten minutes, using a medium sized saucepan, drain and add to a high speed blender.
- Add all other ingredients to the blender, except the tapioca starch. Blend until creamy.
- Using a spatula, add the blended creamy mix back to the saucepan and add the tapioca starch.
- Over low heat, whisk in the tapioca starch, mixing until the sauce has thickened a bit. This should only take about three minutes.
- Serve as a dip with chips or veggies, spread on sandwiches, use for nachos or quesadillas! The possibilities are endless! Enjoy!