Vegan Cheese Dip
Tasty and healthy vegan cheese dip recipe! Perfect for pizza and lasagna, vegan fondue, or as a Mexican dip for nachos or veggie sticks.
Course Dips and Dressings
- 100 g cashew
- 2 carrots ( about 150 g)
- 4 potatoes ( about 300 g)
- 1/2 cup nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dijon mustard
- salt to taste
- 1 tbsp lemon juice
Peel and cut the potatoes and carrots in smaller pieces and put in a pot.
Add cashews and cover with water until all barely covered.
Add 0,5 tsp salt and boil for about 10 minutes until carrots and potatoes are fork-tender.
Put everything to a blender ( with cooking water included ). Add rest of the ingredients and blend until smooth.
Serve hot or cold and store in a airtight container in the fridge.