Meatless Monday: Vegan Nacho Cheese Dip [revisited]

I had an insanely busy ~~weekend~~ Sunday. I ran a very competitive 5K, and then came home, showered as quickly as I could, and headed downtown for the Browns game. I’m not much of a football fan but my husband is. Plus he was taking some clients out for the game and asked me to join him. Of course I wouldn’t pass up a game. Despite not loving football, who doesn’t love going to an NFL game?!

“This isn’t going on Facebook or anything, is it?”

We had a great time. I was thoroughly exhausted by the end of the day. And since the Browns had a great game yesterday, I wanted to re-share a recipe I posted back in September. In the spirit of everything football, vegan, and delicious, I reintroduce you to Vegan Nacho Cheese Dip!

The original post can be found here, and was sponsored by Silk.

This vegan variation on traditional nacho cheese dip is amazing. It’s the perfect dish to share with friends during football parties. But even better — holiday parties! Amaze your friends and family with these veg-friendly dip and they’ll be asking for more (and the recipe!).

Vegan Nacho Cheese Dip

Ingredients

1 potato, peeled and cubed
2 carrots, peeled and diced
1 C Silk cashew milk
1-2 tsp fine-grain sea salt
1/2 C nutritional yeast
1/2 tsp chili powder
1/4 tsp garlic powder

Directions

In a medium saucepan, cover the potato and carrots until covered. Boil until vegetables are fork tender, about 8-10 minutes. Drain and place in a blender or food processor. (You can also use an immersion blender, it will just take a little longer to achieve the desired consistency.)

Combine the remaining ingredients in the food processor and process until the dip is smooth and creamy. Serve warm with your favorite local tortilla chips and enjoy! Can be stored in the refrigerator for one week, or make a larger batch and freeze for up to a month.

Have a great day, my friends! And don’t forget to link up with Annmarie and me for our awesome #MeatlessMonday linkup!