Vegan Nacho "Cheese" & Veggie Dip
Prep Time
30 minutes prep time
Number of Servings
Serves 6
Ingredients
  • 1 cup boiled potato
  • 1 cup roasted red bell peppers
  • [q:1/2] cup diced tomato
  • 2 garlic cloves, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 Tbsp nutritional yeast
  • [q:1/4] cup plain unsweetened nut-free nondairy milk or water
Directions
  1. Place all ingredients in a blender container. 
  2. Blend on High until mixture is smooth.
  3. Transfer mixture to a saucepan set over medium heat. Cook dip for approximately 10 minutes, stirring frequently. 
  4. Serve immediately with tortilla chips or sliced fresh vegetables. Store in the fridge for up to three days.
Nutrition Info
Dip Only: 56 Calories, 4 g Protein, 10 g Carbohydrates, 3 g Fiber, 1 g Total fat, 12 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:4] Vitamin C, [nutrition:1] Zinc