Easy Peasy Potato Cheesy!
This is a recipe for a delicious cheesy flavour dip made from potatoes. Yes, you did read that correctly POTATOES! I found a recipe for potato based cheesy dip by accident and have now developed my own version. I wish I had bookmarked the page but unfortunately I didn’t however full credit for the initial idea goes to that person!
Potato Based Cheesy Dip
500g Potatoes, peeled and chopped
1 large carrot, peeled and chopped
1/4 cup olive/rapeseed oil
1-2 cups nutritional yeast (adjust to taste)
1 tsp mustard powder (or 1/2 tsp english mustard)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp Cayenne Pepper (or more for a bit more kick)
1 cube vegetable stock
Bring a large pot of water to the boil and add the stock cube, potatoes and carrots. Boil for about 20 minutes or until the vegetables are well cooked.
Drain the vegetables, but keep the cooking water, and place them in a blender with the oil, nutritional yeast, mustard powder, cayenne, salt and pepper. Also add about a cup of the cooking water and blend. Add more of the water 1/2 a cup at a time until the contents of the blender are completely smooth and are of the desired dipping consistency. Taste and add more nutritional yeast/seasonings as desired. Serve either hot or at room temperature.
This can be made oil-free by omitting the oil and using more of the cooking liquid. If you decide to do this then I recommend adding two stock cubes to the water rather than one.
This keeps in the fridge for up to a week or in the freezer for up to 3 months.
Posted on 23/11/2014, in Dips and Sauces, Gluten-Free, Light Bites, Low Fat, Uncategorized, Vegan and tagged black pepper, Carrot, Cayenne Pepper, Cheese Dip, Cheesy, Dairy-Free, Dip, Egg Free, Eggless, Food, gluten-free, Lactose Free, Mustard, mustard powder, No Dairy, No Egg, Noosh, nutritional yeast, Potato, Salt, Tasty, Vegan, vegetable stock, Vegetarian, what vegans eat. Bookmark the permalink. Leave a comment.