Velvegan Nacho Cheeze Dip (Low Fat)
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 8 | Serving Size 1/4 Cup |
| | Calories | 46 |
| Fat | .75g |
| Carbohydrates | 2.50g |
| Protein | 1.50 |
| Fiber | g |
| Sugar | 0g |
| Sodium | mg | | |
Read Comments or Leave CommentsWant 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.
Overall Time:
Prep Time: Cook Time:
- 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
Throw 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.