Easy Vegan Cheese Yeast Free
Simple nacho vegan cheese dip made of vegetables. Yeast free and gluten-free!
Ingredients
- 2 cups medium potatoes cubed (363.87 g)
- 1 carrot chopped
- 1/2 of a small onion chopped
- 1 clove garlic
- 3 tbsp olive oil (40.81 g)
- 3 tsp lemon juice (14.79 g)
- 3 tsp dijon mustard or brown mustard (13.46 g)
- 1 tsp tamari sauce or coconut aminos (4.9 g) (if using coconut aminos add additional salt to taste)
- 1/4 tsp pink himalayan salt or celtic sea salt (1.5 g)
- 1/2 tsp paprika (1.4 g)
Instructions
- Place a steam basket in a medium saucepan and add water to boil.
- Cube potatoes and chop carrot and onion. Mince the garlic
- Place potatoes, carrots, and onion in the steam basket and cover. Steam for 8 - 12 minutes till fork tender.
- While vegetables are steaming add the almond milk, lemon juice, garlic, salt, paprika, mustard, and tamari sauce into a food processor or high-speed blender.
- Once the vegetables have finished cooking place them in the food processor with the rest of the ingredients.
- Blend all ingredients until it's all blended smoothly, about 1 - 2 minutes.
- Pour into a medium bowl and serve with chips or crackers, enjoy!
Notes
Where to Buy Some of the Items I Used