Easy Vegan Nacho Dip

This recipe is out of this world. Regardless of the occasion, this is a crowd pleaser!!

Tuesday Butcher Photography

This appie is easy, cheesy, and crowd-pleasy! I know I've already sparked your interest but just to really hook you in, it's vegan, gluten-free, it's packed with B12 vitamins & protein, and it's verrryy low-sodium!

Tuesday Butcher Photography

Ingredients:

Sauce:

1 cup Raw Cashews

1 cup Peeled and Chopped Carrots

2 TBSP Nutritional Yeast

2 TBSP fresh Lemon Juice

1 Garlic Clove

1 ¼ tsp. Sea Salt

¾ tsp. chili powder

½ tsp. Onion powder

¼ tsp. Cayenne pepper

Dip:

1 cup Chunky Marinara Sauce (look for sugar free brand)

1 cup finely chopped Sweet Onion

2-3 handfuls of Baby Spinach, chopped

1/3 cup of crushed Corn chips (preferable a brand that has simple, clean ingredients)

1-2 Green onions, sliced for serving

Tuesday Butcher Photography

Directions:

Preheat oven to 400 degrees

Lightly grease a 2-quart casserole dish

Place carrots in a small saucepan, Add water to cover.

Bring water to a boil and cook carrots for 5 minutes or until tender. Drain. (Carrots can be steamed as well)

In a blender (or food processor) combine the soaked/drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne and 2/3 cup of water. Blend until silky smooth.

Pour sauce in a large bowl.

Dip:

Stir the marinara sauce, onion, and spinach into sauce until fully combined.

Pour sauce into the casserole dish and smooth out. Sprinkle with crushed corn chips

Bake for 25-30 minutes uncovered. Do not let the corn chips burn.

Garnish with green onions.

Serve with Tortilla chips or pita chips or any desired veggies.

Reheat leftovers in a 400 degree oven for 10-20 minutes.

Will last in refrigerator for 3-5 days.

Head to my Cinco de Mayo post to find some other easy plant-based Mexican meal ideas!

If you try this recipe, let me know!!!

Kaits xox