Velvegan Nacho Cheeze Dip (Low Fat)

  • COOK
    5 Mins
  • PREP
    5 Mins
  • TOTAL
    10 Mins

This is my version of a low fat vegan nacho flavored cheeze dip. This is great on tacos and taco salad.

The potato in the recipe keeps the dip from skimming over and stops it from clotting after it's sat on the stove. So when you come back for seconds your cheeze is just as it was when you left it. It's also great for parties cause it stays perfect for hours. Just make sure you use Yukon Gold potatoes, they seem to stop skimming over best.

Original Release Date: March 22, 2008

Nutritional Facts
Servings 8Serving Size 1/4 Cup




Calories46
Fat.75g
Carbohydrates2.50g
Protein1.50
Fiberg
Sugar0g
Sodiummg





PrintPrint        


Read Comments or Leave Comments

Want to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Velvegan Nacho Cheeze Dip (Low Fat) blog entry.

Ingredients


  • 1/4 Cup Overly Cooked Potato (Yukon Gold works best)
  • 1/2 Cup Nutritional Yeast Flakes
  • 1/4 Cup Corn Starch
  • 2 Tablespoons All Purpose Flour
  • 1 Teaspoon Paprika
  • 1 Teaspoon Seasoned Salt
  • 1 Tablespoon Vegan Butter
  • 1 Cup Water


Directions


Place cooked potato, nutritional yeast, corn starch, flour, paprika, seasoned salt, veg butter and water into a blender, blending until smooth. Toss blended ingredients into a sauce pan and cook on medium to low heat stirring constantly until it becomes creamy and thick.

I recommend that you use yukon gold potatoes or sweet potatoes, they seem to work best at stopping the cheeze from clotting. I've tried other kinds of potatoes besides those and it just doesn't work as well.

Search Recipes
Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.