Vegan Nacho Cheesy Dip

I know, I know, we all miss to go to the cinema and have nachos with cheese dip and popcorn. Well, if you are vegan like me, I haven’t had it for a while since I don’t know any cinema who serves vegan cheese dip with the nachos (boo!), but that is the first thing I think of when I hear nachos with cheese and it makes me go all nostalgic. I truly hope that the cinemas will open again soon and I for sure will sneak in that vegan cheesy dip, cause it’s too good! Of course I will still pay for the nachos ;-) AND for the popcorn #teamsweet!

In the meanwhile we all became experts in spending time at home, alone or with our significant other and I know for a fact that many of you got into cooking and trying out recipes since our favourite restaurants are closed. That is a positive outcome of this pandemic (yay!), because I remember when I started to cook and making my own meals, it brought a certain sense of freedom and independence and yes, of control. We want to know what goes in our bodies and select it carefully. We are what we eat and we want to be kind, healthy and happy. So let’s get to the recipe and how to make a vegan cheesy dip that makes everyone smile :-)

The only thing you need is a high powered blender and a few ingredients, throw it all in there and blend til smooth and silky. I use my Vitamix but a NutriBullet will work as well. If you do not have a good blender yet, it’s time to invest, it’s life changing.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2 cups

INGREDIENTS

• 1 cup white potatoes, peeled and cubed

• 1/2 cup carrots, peeled and cubed

• 1/4 cup vegetable oil

• 1/4 cup plant milk (I used unsweetened almond milk)

• 2 tsp lemon juice

• 6 pickled jalapeño slices (leave out if you want to make it for your kids or not spicy)

• 3 Tbsp jalapeño pickle brine (replace with pickle brine if you want to make it for your kids or not spicy)

• 1 tsp tomato paste

• 1 1/2 tsp arrowroot flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 Tbsp nutritional yeast

• 1/2 tsp sea salt

DIRECTIONS
1. Boil the potatoes and carrots in a pot of water for approximately 10 minutes, NOT longer. Drain them and add them to the blender immediately.
2. Add the remaining ingredients to the blender and combine until smooth and silky.
3. I like to serve it hot, but if you want to prepare it in advance you can store it in the fridge and heat it up in a pot when you want to serve it or have it as a cold dip (less fun, but possible).
4. For all my friends who like it extra spicy, you are welcome to sprinkle some red pepper flakes on top.

Bon appétit!

Made with Love by Jennifer

PS: Please find the German version on my Instagram.