Vegan Nacho "Cheese" & Veggie Dip

A dip with veggies surrounded by tortilla chips
This content originally appeared on 

tasteforlife.com

Prep Time

30 minutes prep time

Yield

Serves 6

Ingredients

  • 1 cup boiled potato
  • 1 cup roasted red bell peppers
  • 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
  • 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, ★★★★★ Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, ★★★★ Vitamin C, ★ Zinc