Silky, rich potato carrot cheese sauce mixed with spicy Rotel becomes a tasty vegan rotel dip. It's tastes rich, but it's actually light and healthy with no cashews. You and your family will love this plant-based, oil-free, dairy-free and nut-free nacho cheese recipe.
In a medium-large stock pot, add cut potatoes, carrots, onion and garlic. Cover with water. Then, boil the veggies until they are fork tender, then drain.
3 cups yukon gold or russet potatoes, 1 ½ cups carrot, 1 small onion, 5 cloves garlic
Add drained, cooked veggies to blender with nutritional yeast, turmeric, salt, almond milk and optional (but recommended!) smoked paprika and lemon juice, if using. You may need to do this in more than one batch, depending on your blender size.
1 cup almond milk, 3 tablespoons nutritional yeast, ½ teaspoon ground turmeric, ½ teaspoon sea salt, ½ teaspoon smoked paprika, 1 tablespoon lemon juice
Blend until completely smooth (I use a Blendtec and press the soup button). If it will not blend, you may need to add a bit more almond milk.
Taste the sauce and adjust salt, as needed.
Add rotel and heat
Add blended cheese sauce and the UNdrained can of Rotel (spicy tomatoes with green chiles) in medium sauce pan. Stir together.
10 ounces Rotel
Heat over medium low heat for 5-8 minutes until hot and bubbly, stirring frequently to prevent burning the bottom.
Serve hot with tortilla chips.
tortilla chips
Video
Notes
This recipe makes about 5 cups. To keep hot during a party, transfer to a small slow cooker or Crockpot on low or keep warm setting. Refrigerate any leftovers for up to 5 days. Or, freeze in a sealed container for up to 3 months.