Sweet Potato Nacho Cheese

Looking for a healthy way to enjoy those home-made corn tortilla chips*? This recipe is chock-full of healthy ingredients that won't leave you weighed down with guilt. The dip is also a great addition to any party and your guests seriously won't know what hit them. My family could not believe that this was an actual healthy chip dip (of course it only stays healthy if you make your own chips shown in the note below).

There are endless ways that this recipe can be used: it would be fun to top on baked or mashed potatoes or as a sauce for mac and cheese. It is really versatile and I would love to hear all the creative ways you end up using this recipe!

*Note:
​Home-made baked tortilla chips
Cut oil- and sugar-free corn tortillas into triangles and place as an even layer on a baking sheet. Bake at 375°F for 15-20 min, or until crunchy.

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Sweet Potato Nacho Cheese Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

• 3 sweet potatoes, peeled and cubed
• 3 large carrots, cut into 1/2” slices
• 1/2 onion, peeled and diced
• 1/3 cup olive oil
• 1/4 cup nutritional yeast
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp garlic powder
• Juice of half a lemon

Instructions:

1. Bring the carrots, sweet potatoes, and onion to a boil in a pot with just enough water to cover them. Cook for 20 min.
2. Drain the water and add the cooked carrots, sweet potatoes, and onion to a blender with the rest of the ingredients and blend until smooth.
3. If using immediately, add the blended cheese back to the pot and warm through. This can also be warmed in a slow cooker and is an excellent party dish. Add some home-made vegan sour cream to really seal the deal!