Nacho Cheese Dip (made with Vegetables!)

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2 cups (500 mL) 1x


Just in time for your next party, family gathering, or snack attack: Nacho Cheese Dip, made with vegetables! It is vegan, paleo, and keto, as healthy as it is delicious, and easy and frugal, too!



  • 1 and 1/4 cups (85 g) coarsely chopped cauliflower
  • 1 cup (50 g) coarsely chopped, peeled carrots
  • 2 tablespoons (30 mL) vegetable oil of choice (e.g., olive, coconut, avocado)
  • 1 medium yellow onion, chopped
  • 1 tablespoon (5 to 7 g) minced jalapeno pepper (seeds & ribs removed)
  • 2 to 3 cloves garlic, coarsely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground turmeric
  • 1 cup (250 mL) canned diced tomatoes (drained of excess juice)
  • 3 tablespoons (15 g) nutritional yeast
  • 1/2 teaspoon fine sea salt (more or less to taste)
  • Optional: 1 tablespoon coconut flour


  1. In a steamer basket, steam the cauliflower and carrots until tender (see notes for shortcut). Pat dry.
  2. Meanwhile, in a medium skillet set over medium-high heat, heat the oil. Add the onion; cook and stir for 6 to 7 minutes until softened. Reduce the heat to medium and add the jalapeno, garlic, cumin, chili powder, and turmeric. Cook and stir for 1 to 2 minutes longer until very fragrant.
  3. Transfer the cauliflower, carrots, onion mixture, tomatoes, nutritional yeast, and salt to a blender. Puree, stopping to scrapes side of blender, until completley smooth. If a thicker texture is desired, blend in the coconut flour. Adjust seasonings to taste.
  4. Serve warm (rewarm on low in microwave), room temperature, or cold as a dip or spread.


Storage: Store the cooled dip in an airtight container in the refrigerator for up to 1 week.

Shortcut Vegetable Tip: Skip the chopping and steaming and use frozen carrots and cauliflower in place of the fresh. Defrost and drain of excess moisture before measuring.

Jalapeno Tip: In place of the fresh jalapeno, consider using 1/4 teaspoon red pepper flakes (add with the spices; use more or less according to desired heat level). Alternatively, season the finished dip, to taste, with hot sauce (e.g., sriracha, tabasco).

  • Category: Dip or Spread
  • Method: Blender


  • Serving Size: 2 tablespoons (30 mL)
  • Calories: 33
  • Sugar: 1.3 g
  • Sodium: 101.5 mg
  • Fat: 1.9 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 3.2 g
  • Fiber: 1 g
  • Protein: 1.1 g
  • Cholesterol: 0 mg