Tag: dip

Vegan Nacho Cheese Sauce

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½ cup peeled, chopped carrotsnacho-sauce
½ cup chopped yellow potatoes
1/3 c raw, cashews
1 cup dairy free milk
2 ½ Tbs nutritional yeast
1 Tbs lemon juice or apple cider vinegar
1 tsp salt
*option: pinch of cayenne or paprika for a little kick

 

-Steam potatoes and carrots in a pot for 15-20 minutes until softened
-In blender or food processor, pulse cashews into a flour; set aside
-Drain any access water for veggies and scoop all veggies into blender with ½ cup of milk; blending until smooth
-Add in cashew flour, nutritional yeast, ACV, and salt
-Add in in remaining milk and mix well.
-Pour sauce from blender into a medium size pan on medium heat, bringing it to a boil. Reduce heat and whisk continuously until the sauce thickens to your desire consistency.

Serve with tortilla chips or potato wedges

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Vegan Ranch Dip

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Vegan Ranch Dip

I cup Veganese
1 tsp dill weed
2 tsp parsley
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Stir well together and store in a sealed jar.

Keeps well 1 week in fridge.
Serve with veggie spears: bell pepper, carrots, cucumber, and baby tomatoes

To use as dressing, mix in almond or soy milk until you get the consistency you like

Ali’s Guacamole

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In between Maggie’s run and soccer games, I was able to come home for a little break and grab a quick bite to eat.  Luckily because of the anticipation of Cinco de Mayo, I had already gone grocery shopping to purchase all the produce I needed for my Guac recipe!

In case you want to try it out, here’s the recipe I use, it’s quick and delicious:

3 avocados
1 tomato
½ onion
1 lime (for juice)
All-season (I use Publix brand)
salt (to your taste)

Mash the avocado’s in a bowl until little to no lumps (I use a mashed potato masher to speed of the process).  Dice a tomato and ½ onion and throw into the mix.  Squeeze in lime juice and add a sprinkle of All-seasoning.  Stir together and your dip is ready!