"Notcho" Dip! #Vegan #OilFree #GlutenFree #NutFree #Delicious #Kosher #Pareve

"Notcho" Dip

It's time for another holiday table. I was reading through a bunch of recipes for Vegan Nacho and Cheddar cheese substitutes. They all contained oil. So I played around a little and came up with my own version making it completely plant based, oil free and nut free. As you can see from the photo, half the bowl was gone before I even had a chance to take a picture.

Recipe

1 large sweet potato, peeled and cubed

1 large carrot, peeled and cut up

5 TBSP Nutritional yeast

5 TBSP Tapioca flour

1 TBS lemon juice
1/2 cup apple cider vinegar
1/2 TBSP Tabasco 

2 tsp salt

1/4 tsp Turmeric

1/2 of a sweet yellow bell pepper chopped
1 Roasted Red Pepper
1 tsp regular mustard
1 tsp smoked paprika (Optional for a smoky taste)

Boil the potato and carrot together in about 3 cups of water until both are soft. It takes about 30 minutes. Save the water.
Put 2 cups of the saved water and everything else in a food processor or blender and puree it completely. It should still be a little runny.
Pour the mixture into a medium saucepan and cook it on medium heat, stirring constantly. After about 2 minutes it will start to thicken forming lumps. After about 5 minutes it will thicken into the desired texture. If it's too thick, add a little water. If it's too thin, cook and stir a little longer.
Put it in your bowl, let it cool for about 5 to 10 minutes and serve warm.
It goes great with bread, chips and cut up veggies for dipping.

Enjoy!