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Vegan Warm Nacho Dip (nut-free)

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Nut-free, vegan, gluten-free, soy-free, oil-free, butter-free, refined sugar-free


Units Scale
  • 1 cup carrots or sweet potato, peeled and diced
  • 1 cup fresh, room temperature tahini (runny is best)
  • 1 cup non-dairy milk
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 1/2 large lemon, juiced
  • 4 large clove garlic
  • 2 teaspoons fine-grain sea salt
  • 2 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • Garnish: sprinkle of paprika, sliced green onions, fresh cilantro


  1. Bring a small pot of water to a rolling boil and add carrots or sweet potatoes
  2. While carrots/sweet potato cook, add all other ingredients to a high speed blender and puree until smooth and creamy.
  3. Once carrots/sweet potato are fork tender (about 12 minutes), drain completely and add to blender. Puree again until smooth and creamy. Taste and adjust seasonings as needed. Pour into a small serving bowl.
  4. Serve warm with chips and garnish with sliced green onions, paprika and fresh cilantro. You may want to microwave just before serving.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Cuisine: Game Day Food