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    You are in: Home / Recipes / Non-Dairy Nacho Cheese Dip / Sauce Recipe
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    Non-Dairy Nacho Cheese Dip / Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Glori-B's Note:

    For the health of it, DH and I are trying to incorporate more vegan and raw foods into our diet. My good friend and her husband are on a similar path. Lately, she's been telling me tales of smothering everything with this vegan cheese sauce -- crackers, veggies, chips, pasta -- you name it. So, it is here for safekeeping. Can't wait to get started!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be loosely measured.
    2. 2
      Place all ingredients in your blender. I use Vita-mix.
    3. 3
      Blend on high for about 30 seconds, or until mixture is completely smooth.
    4. 4
      Serve immediately with chips or crackers or toast, pasta or veggies, or whatever you please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.

    Ratings & Reviews:

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    Nutritional Facts for Non-Dairy Nacho Cheese Dip / Sauce

    Serving Size: 1 (131 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 336.4
     
    Calories from Fat 184
    54%
    Total Fat 20.4 g
    31%
    Saturated Fat 3.0 g
    15%
    Cholesterol 2.1 mg
    0%
    Sodium 1219.2 mg
    50%
    Total Carbohydrate 31.2 g
    10%
    Dietary Fiber 8.7 g
    35%
    Sugars 2.8 g
    11%
    Protein 12.0 g
    24%

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