This nacho dip is dairy free, low fat, gluten free, and vegan. Talk about dietary restrictions! It also happens to be healthy. So even though it doesn’t taste quite like regular nacho dip, it makes up for it in the pleasure of guilt-free Saturday night snacking!
This recipe is modified from a couple of similar ones I found – I reduced the amount of olive oil required (olive oil is very high calorie per volume!) and replaced water with vegetable bullion for more flavour.
Ingredients:
Make about 3 cups, so 6 servings at 1/2 cup each.
- 3 carrots
- 4 small-medium potatoes (2-3 large potatoes)
- 1/2 cup nutritional yeast
- 1/2 cup vegetable bullion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt & pepper (to taste)
- 1 cup sliced jalapeños, rinsed (or less if you want it less spicy)
- seasoning as preferred (garlic powder and mustard are two of my favourites if I have them on hand – but usually I just use the ingredients above and it’s delicious!)
You can also add things like chopped red bell pepper or raw onions with the jalapeños to make it more interesting and pump-up the nutritional value.
Directions:
- Peel carrots and potatoes and cut into 1-inch cubes. Boil until soft.
- Drain carrots and potatoes and add to food processor with nutritional yeast, vegetable bullion, olive oil, lemon juice, and salt & pepper, and any other seasonings you like. Blend until smooth.
- Remove dip from food processor and add vegetables (rinsed jalapeños, red bell pepper, onion, etc.)
- Serve with your favourite dipping food. This could be anything from carrot and celery sticks to corn chips, you choose! (But the carrot and celery sticks are the guilt-free option, just saying…)
- ENJOY! Note: I would portion this BEFORE you dig in, otherwise the whole bowl will disappear before you know it.
Nutritional Information:
Healthy Comfort Food 