Dairy Free Nacho Cheese Dip
Serves: about 1 cup
Nacho cheese gets a healthy makeover in this Dairy Free Nacho Cheese Dip! You have to try it to believe it! Paleo, Whole30, Vegan.
  • 1 large sweet potato (3/4 to 1 pound), peeled and coarsely chopped
  • ½ cup nutritional yeast (I use THIS)
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fine sea salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • Pinch of chili powder
  • Crudités or chips of choice, for serving
  1. Place the chopped sweet potato in a 1½-quart pot and fill with enough water to cover.
  2. Cover and boil for 20 minutes, or until the sweet potato is fork-tender. Drain the water from the pot, leaving the sweet potato in the pot.
  3. Add the nutritional yeast, olive oil, onion powder, red pepper flakes, salt, paprika, cumin, and chili powder to the pot. Puree with a hand blender, or transfer the ingredients to a food processor and pulse until smooth.
  4. Transfer the dip to a bowl and serve immediately with your favorite veggies or chips.
Notes from Kelly:
1. Want to skip a few steps? Use 1 cup canned or boxed pumpkin puree instead of cooking the sweet potato!
2. I ran out of regular paprika when I made my 2nd batch so I used smoked paprika and it was delicious! I'll be making it with smoked paprika from now on.
3. You can find nutritional yeast in the health food aisle of your grocery store, most likely right near the baking supplies and spices. If you can't find it, HERE is the link to purchase it online.
4. This dip tastes even better after it's been in the fridge for a few hours or overnight!
Recipe by Primally Inspired at https://www.primallyinspired.com/dairy-free-nacho-cheese-dip/