Healthy Vegan Nacho Dip
A cheesy dip with salsa swirled in before baking. Makes the perfect party food, and no one will know it's made with such healthy, whole foods ingredients! Makes about 4 1/2 cups, serving 5-6 or more.
Ingredients
- 2 cups plain unsweetened nondairy milk
- 1 cup presoaked raw cashews
- 1/2 cup frozen cubed sweet potato or precooked sweet potato
- 1/4 cup potato flour - OR 1 cup precooked white potato
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp tahini
- 2 tsp mild miso use chickpea for soy-free
- 1 small clove garlic peeled/cut in smaller pieces
- 1/4 tsp smoked paprika
- 1 - 1 1/4 tsp sea salt see note
- 3/4 - 1 cup mild salsa use medium for extra heat
Instructions
- Preheat oven to 400 degrees. Prepare a baking dish (roughly an 8” x 8”) by wiping/spraying the inner surface with a touch of oil. In a blender, add all ingredients except salsa. Puree until very smooth. Transfer to prepared dish. Add the salsa, and just swirl slightly into the dip (if you have children that don’t like salsa, you can swirl into just a portion of the dip). Bake for 25 minutes, then remove and let cool about 5 minutes. Serve with tortilla chips, or to top on potatoes, beans, or as part of a Mexican platter. Serves 5-6.
Notes
- Salt Note: If you need to lower sodium, use less salt. Also you can adjust, using less salt if your salsa has salt. If you start with 1 tsp, just taste the blended cheese sauce mixture and adjust to add extra if you feel it needs it.
- Serving Idea: If you like, you can add some veggies to the sauce, before adding the salsa. Try chopped bell peppers, pitted olives, sliced green onions, chopped baby spinach, or corn kernels. Also, try adding a cup or so of black beans.