Sweet Potato Nacho "Cheese" Dip

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 3 cups Sweet potato

• Condiments

  • 1/8 tsp Mustard powder

• Baking & Spices

  • 1/8 tsp Cayenne
  • 1/2 cup Nutritional yeast
  • 1/4 tsp Paprika
  • 1 Red pepper flakes
  • 1 tsp Salt
  • 1 tbsp Tapioca flour

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Liquids

  • 1 1/2 cups Water

Found on myheartbeets.com

Description

Ingredients

• 3 cups diced sweet potato (approx. 14 oz)
• 1 ½ cups water
• ½ cup nutritional yeast
• 1 tablespoon tapioca flour
• 1 teaspoon apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne, adjust to taste
• ⅛ teaspoon mustard powder
• Crushed red pepper flakes, optional

Directions

• Add the sweet potatoes and water to a saucepan. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes or until the sweet potatoes are soft. Allow this to cool.
• Pour the contents of the saucepan into a blender along with the remaining ingredients and blend until smooth.
• Add the sauce back to the saucepan over medium heat and stir for 3-4 minutes until hot.
• If you want a thinner consistency, add water to the pan and stir.
• Serve warm.