Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetable Nacho Cheese Dip (vegan, keto, oil-free)


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

Description

Just in time for your next snack attack: Vegetable Nacho Cheese Dip ! It is vegan, keto, oil-free and only 33 calories per 2 tablespoons.


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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

Nutrition

  • 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
powerhungry