If you have been reading my blog for a while, you have seen me go through so many food phases. I was a vegetarian, then paleo, then everything, and now I have honestly found myself developing a more plant-based lifestyle. Don’t get me wrong – I love salmon, chicken, tuna, and all types of red meat! But, I have been eating WAY LESS of those things compared to what I used to eat.
I have also always been obsessed with the blog, The Balanced Blonde, for a long time and was inspired by one of her recent recipes for SOS (Sugar-free,Oil-free,Salt-free) nacho cheese dip. I don’t necessarily live a complete SOS-free lifestyle so I knew I wanted to adapt this recipe a little.
I threw a bunch of different ingredients into the blender and VOILA – Vegan NOTcho cheese born and man, oh, man is it BOMB. Do people still say bomb? Who care. I’m saying this stuff is bomb.
I dipped roasted vegetables and chips into the dip but honestly – this stuff would taste good on so many other things! I’m thinking about stirring it into gluten-free pasta. I also think it would be good on a hamburger, or chicken, or in some type of casserole!
Without further ado…
Vegan (NOT)cho Cheese!
- 2 sweet potatoes
- 4 red potatoes
- 1 tsp turmeric
- ½ tsp paprika
- Sea salt and pepper to taste (lots of sea salt!!)
- ¼ C olive oil
- ½ C water
- 1/3 C nutritional yeast
- 1 T garlic, minced
- ¼ C lemon juice
- 2 T tahini
Peel sweet potatoes and red potatoes. Cube and place into a pot of water – the water should be covering the potatoes. Boil on the stove until you can poke a fork through the potatoes. Once the potatoes are done, drain the water. Place potatoes and the rest of the ingredients in a high-speed blender or food processor. Adjust the salt to taste! You may need more than you think. Or you may need to less – your preference!
Best served warm! This makes A TON – so it would be perfect for a meal prep or for a party.
Let me know if you make it!!!