Yummy, who doesn’t like cheese, right? Fake cheese though, there’s just nothing like the real thing or is there? This is a super delicious Paleo and Vegan friendly cheese dip. You can also make this recipe Fat Free by eliminating the oil and instead adding a bit more water.
When you try this recipe by AnarchistKitchen you will welcome cheese back into your life again. It looks so tasty and after your first bite you will just be wowed! Your friends won’t believe what’s in it either; potatoes and carrots; what? The best part is cheese is amazing for everything. You could use this cheese recipe for pizza, macaroni and cheese, quesadillas, nachos, veggie dip and more. So let’s not wait any longer and start cooking.
- 2 cups potatoes (large diced)
- 1 cup carrots (large diced)
- 1/2 cup water
- 1/3 cup olive oil
- 2 tsp salt
- 1 tbsp lemon or lime juice (fresh is preferred)
- 1/2 cup nutritional yeast flakes
- 1/4 tsp onion powder (optional)
- 1/4 tsp garlic powder (optional)
- Dash of cayenne pepper (optional)
- 1/2 tsp chicken-style seasoning (vegan, optional)
Step 1: prepare the potatoes and carrots
On the stovetop bring to a boil in a pot the potatoes and carrots until soft. After about 20 minutes they should be ready, and then simply drain.
Step 2: blend everything together
Blend potatoes and carrots along with all the rest of the ingredients on high speed in blender until the cheese is extremely smooth. That’s all there is to it!
Step 3: usage or storing
Can be served warm or cold as a dip for nachos, chips or veggies or stored in the refrigerator for up to a week. In the fridge it will set a bit and harden but don’t worry, just microwave for about 30 seconds and it will soften up again and be easily spread.
Feel free to use this recipe in any of your favorite dishes that call for cheese as mentioned earlier.
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