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close up photo of bowl of dairy free nacho dip

Dairy Free Nacho Dip

Course Appetizer, Snack
Cuisine American, vegan
Keyword Sweet Potato
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2 Cooked Medium Sweet Potatoes 2 cups cooked
  • 1 1/2 cup Almond Milk or other plant based milk
  • 1 tbsp Taco Seasoning
  • 2 tbsp Nutritional Yeast
  • 2 tbsp Franks Red Hot Sauce
  • 1/2 cup Canned Diced Tomatoes
  • 4 oz Canned Fire Roasted Diced Green Chiles Drained
  • 15 oz Can Vegan Charro Beans We use Siete brand beans. Drain half of the liquid from the can. If you can't find these you could substitute with drained and rinsed pinto beans.

For Serving With The Dip

  • Tortilla Chips
  • Mini Sweet Peppers Cut in half
  • Fresh Tomatoes Chopped
  • Fresh Cilantro Chopped

Instructions

  1. Cook your sweet potatoes with your preferred method. This can be done in advance. I normally microwave or boil them. After cooking allow the sweet potatoes to cool then you can more easily remove the skin. You need about 2 cups cooked sweet potato.

  2. In your blender combine the sweet potato with one and a half cup of almond milk. Add one tablespoon taco seasoning, two tablespoons Franks Red Hot Sauce, and two tablespoons nutritional yeast. Blend until you have a smooth puree.

  3. Pour the sweet potato sauce from the blender into a mixing bowl. Stir in 1/2 a cup canned diced tomatoes and the drained fire roasted green chilies. Drain and discard half of the liquid from the can of vegan charro beans. Add the beans to the dip and mix everything together.

  4. Serve this dip at room temperature or slightly warmed. I like to serve with tortilla chips and cup up mini sweet peppers. When ready to serve top with fresh tomatoes and cilantro.