Vegan Nut-Free Queso Dip
Ingredients
- 1 large sweet potato
- 1 orange or red bell pepper
- 1/2 cup full fat coconut milk
- 3 tbsp nutritional yeast
- 3 tbsp olive oil
- 2 tbsp coconut aminos
- 1 tbsp sriracha
- 1/2 tsp salt
- 1/2 tsp garlic
Preparation
Boil the sweet potato and bell pepper for 15 minutes until they are soft.
Let them cool for a few minutes, then add to the blender.
Add the other ingredients.
Blend until smooth.
Storage tips
Store in the refrigerator for 4-5 days.
