If you are trying to substitute certain processed foods in your life, this vegan “cheese” dip will definitely satisfy the cravings. Over the holidays I have prepared it numerous times and all the family couldn’t believe how good and cheesy it tasted! It goes well with non-GMO corn nachos or steamed veggies. The other day I reheated the left over dip and ate it with celery sticks and carrots, so filling.
What gives the dip a cheese-like taste?
Nutritional Yeast! If you haven’t heard of it yet, it’s very nutritional fermented, dried flakes, also non-yeast forming in the body. Sold in the whole foods and many other stores. Kids love the rich taste of the Nutritional Yeast sprinkled over their homemade popcorn, salads or pasta. That is one of the ways of reducing the amount of processed cheese and dairy in general and increasing nutritional value of the dishes for the whole family! I came across the nutritional yeast a couple of years ago, while looking for foods which can help me with my almost anemic situation. Nutritional Yeast is one of them – very rich in B vitamins, especially in vitamin B12! It is also a source of protein, folic acid, biotin, iron, magnesium, phosphorus, zinc, chromium, selenium and some other vitamins and minerals.
Start with chopping and measuring the ingredients!
- 2 medium to large organic potatoes
- 2 large peeled organic carrots
- 1/2 c. nutritional yeast flakes
- 1/3 c. olive oil
- 1/3 c. filtered water
- 1 T. lemon juice from fresh lemon
- 1 1/2 tsp Himalaya salt
- Chop and peel the potatoes and carrots, boil them until soft enough. In the blender combine all of the ingredients including the potatoes and carrots and blend until its smooth.
- Serve it warm and store the leftover in the fridge for about a week.
Enjoy the discovery of this new taste and don’t forget to share!
Stay warm and have a wonderful week!