Nacho Dip (Recipe #6)

        There are a few things in life that I just love. Cheese, melty cheese is one of those things! I was super excited to try this because this recipe uses vegetables, potatoes and carrots, rather than any type of cheese substitute. I appreciate vegan substitutes ranging from different non-dairy milks to seitan and tofu. I was hoping to find a more creative way to work with vegetables and this recipe hits a home run! I think this would be a hit for vegans and non-vegans alike! 

I first started by boiling potatoes and a carrot until they were soft. After boiling for about 10 minutes, I drained them and put them in a blender with spices--including nutritional yeast. I then sauteed some peppers and onions in a pan. Eventually, I added the potato mixture to the saute pan and let it warm through.

I had to try it immediately with some tortilla chips; after all, it does say serve immediately! This is a cheese dip I would love to make over and over again to dip chips or veggies! I liked how spicy the dip became without being too overpowering. The dip even mimicked the shiny, glossy cheese look. 

Taste: 8/10--This was more starchy than “cheesy” (I am not sure of a better adjective than “cheesy”), so the texture was not as smooth as cheese. The peppers helped give the cheese some spice and the nutritional yeast provided a beautiful flavor.

Level of difficulty: 1/5

Notes for next time: Follow the recipe!