Easy Vegan Cheesy Salsa Baked Dip | Recipe

A cheesy dip without... Cheese? Yes, Ve-can!

Star of this show is our dear friend, nutritional yeast, which brings us not only flavour but a healthy vegan dose of B12 and Zinc!

You'll need:

300g peeled and diced potatoes

75g chopped carrots

35g raw cashews

1 tablespoon nutritional yeast

1 tablespoon cumin

1 tablespoon smoked paprika

pinch of salt and pepper

175ml water

425g chopped tomatoes (fresh or tinned)

Method:

Pre-heat the oven to 200° degree Celsius.

Place the potatoes and carrots in a large pot. Cover with water and bring to a boil over high heat.

Add the cashews and reduce the heat to medium-low, while boiling for another 10 minutes until the vegetables and nuts are softened.

Drain and rinse until cooled.

In a high-speed blender, add the boiled vegetables as well as the nutritional yeast, cumin, smoked paprika, salt and pepper. Add the water and blend until smooth, for 3 to 5 minutes.

Pour the mix into a large casserole dish and add the chopped tomatoes.

Bake in the oven for 15 minutes and let cool slightly before serving.

Serve with some nachos or homemade flatbread and enjoy immediately.

This cheesy salsa baked dip is packed with high amounts of:

• Vitamin A

• Vitamin B2

• Vitamin B5

• Vitamin B6

• Vitamin B12

• Fibre

• Iron

• Zinc

• Magnesium

• Manganese

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