Homemade Vegan Cheese Dip! Dairy-Free, Gluten-Free

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One of the things I miss a lot being a part-time vegan, is cheese. I think a lot of us like cheese, don’t we? Whether on sandwiches, pizzas, pasta… it’s one of those things. Oh – and a dip for nachos! Well, meanwhile…

I think I might’ve got it covered. I’m sharing with you today a super scrumptious vegan cheese dip! Ok, let me just say – it tastes so good. And you can trust me. (I’m not like parents who will say so so that their kids can eat healthy, hehe 😉 )

I mean it. When I made I was like okay, it might be yummy but it may not taste like cheese. But when I licked it I had to admit that it tasted exactly like real cheese dip. The jalapenos, the nutritional yeast, the paprika… Everything forms into one big mush making this dip taste so real. So instead of me going on… let’s get into making it!


1 cup peeled and boiled potatoes

1/4 cup peeled and boiled carrots

1 tablespoon Nutritional Yeast

5 Jalapeno slices + 2 tablespoons brine

1/4 cup vegetable oil/sunflower oil

1 1/2 tsp tapioca flour/arrowroot flour  (optional) (I used tapioca flour (since it’s a little healthier than arrowroot) The second time I made this dip. First time was just as good even when I didn’t use it, but if you have it you can use it as it helps a little in texture)

1/4 cup cashew milk/any dairy-free milk (I prefer cashew – quick how-to on how to make it below, just in case)

1 1/4 tsp lemon juice

1 tsp Onion powder

1 tsp Garlic powder

1/4 tsp salt

Let’s get started.

Start by boiling your potatoes and carrots.

The carrots help in adding a lot of color (aside from the nutritional yeast) and since it’s boiled any of its carrot-y flavor goes away 😉

Boil it for about 10 mins. If you’re not sure, prick a fork into the potato – if it goes in well it’s done. Strain it, cool it down a little and add it to your blender.

Add your nutritional yeast…

The vegetable oil…

The jalapenos…

Quickly how to make cashew milk – Cashews + water – blend!

Blend until milky and frothy. (Make sure it’s thin enough to be like milk, not cream.)

Add that in!

Last but not the least, add in your onion, garlic powder, and salt. (Just in case you were wondering, there’s no order to put the ingredients in or anything – I just randomly decided which to show 🙂 )

That’s it! Blend it all together. It will take a little while for it to form a smooth creamy mixture, depending on your blender.

Pour it into a bowl and enjoy. You can use it with nachos, or even on sandwiches rolls etc (I tried and it tastes super good.) I personally love nachos though so I loved the combo of that!!

I hope you guys enjoyed this recipe. I’ve been into a lot of vegan baking and cooking these days.. I might even share a scrumptious vegan parmesan recipe soon.

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  1. Ranjana says:

    Wow Pari that looks yumm.. I am gonna prepare this in coming weekend. Which brand of nutritional yeast u tried? I am little confused on which one to buy.

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