Vegan Nacho Dip with Creamy Sauce
Ingredients
- 2 cups of water
- 2 cups peeled and chopped rustic potato
- 1 cup chopped carrot
- 1 large yellow onion approx 2 cups
- 3 garlic cloves peeled and chopped (1 tbsp)
- 1/2 cup raw cashews
- 1/2 cup nutritional yeast
- tsp paprika
- Hot sauce to taste
- 1 teaspoon salt (or mushroom salt is next level)
Preparation
In a large pot sautee onion, paprika and garlic with a bit of water or olive oil for 5 minutes, and then add carrots, potatoes and 2 cups of water and simmer until vegetables are soft (approx 20 min).
After vegetables are soft, pour everything into your blender including cashews, nutritional yeast and salt.
Blend on high until the sauce is creamy and smooth, about 2 minutes.
Add black pepper and salt and hot sauce to taste.
Variations
You can add a jalapeno or swap chili powder for paprika for a flavorful twist, or add fresh cilantro for an additional burst of flavor.
