By Calen Fig Tree
Nacho Cheeze Dip
5 steps
Prep:1h 30minCook:10min
This dip tastes like love and sunshine! Food is medicine and this flavorful concoction DELIVERS!! So happy to share inspiration with y’all. Lmk if you make it, any adjustments you made etc.! Perfect with gluten free pasta, vegan butter, yogurt of choice and Swiss chard with soyrizo. Serve in a layered dip or eat alone with chips! Versatile staple.
Updated at: Thu, 17 Aug 2023 03:52:03 GMT
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Ingredients
10 servings
1 cupcashews
soaked
1sweet potato
medium, peeled, roasted
3 ribbonslemon peel
pith removed
1garlic clove
fresh
½ cupoat milk
or other unsweetened nondairy milk, More or less for desired consistency
1lemon
juiced
3 rounded tablespoonspumpkin purée
or more sweet potato
3 tablespoonsnutritional yeast
3 tablespoonsolive oil
2 tablespoonscoconut aminos
soy sauce or tamari if gf
½ tspgarlic powder
Instructions
Step 1
BLEND until smooth, stopping to scrape down the sides. I suggest beginning with 1/4 cup of milk initially so the cashews and garlic clove can be properly chopped up. I used a Ninja blender. A food processor, nutribullet etc. should all work just fine!
Step 2
Fresh herbs like cilantro or parsley (stems and all), hot sauce, non-irradiated turmeric for color and medicinal properties etc. (optional)
Step 3
Makes a delicious stand-alone dip,
Step 4
or a bright ingredient in a layered dip. 🤌🏼✨
Step 5
Prep time is mostly waiting on soaked cashews and sweet potato. I had prepared sweet potato on hand and soaked cashews the day before.
Notes
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Makes leftovers