Sweet potatoes replicate the creaminess of cheese in this dairy-free fan favorite. Serve on game day or any day with chips and veggies to dip, or as a meal on top of enchiladas or nachos.
Time: 20 minutes
Serves: 6
Ingredients:
- 2 medium sweet potatoes, peeled and cut into cubes
- 2 cups veggie broth
- 1/2 cup unsweetened dairy-free milk
- 4 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon garlic
- 1/2 teaspoon chili
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- up to 1/4 cup siracha sauce or salsa, start out with less and adjust to add heat to your desired preference
Directions:
- Place sweet potatoes and veggie broth in a suace pan on medium-high heat. Let boil for 10 minutes, or until sweet potatoes are soft and half of the liquid is cooked off.
- Let potatoes and liquid cool. In the meantime, combine all remaining ingredients but the dairy-free milk in a blender. I use my trusty basic Nutri Ninja blender, but a food processor or immersion blender would also work.
- Add the sweet potato mixture to the blender, and 1/4 a cup (half) of the dairy-free milk. Blend for 10-second increments until smooth. You may need to add more liquid.
- Enjoy!
Serving Ideas:
- Stir in jalapeno, cilantro, or tomatoes for extra flavor
- Add 1/4 a cup of plant-based processed cheese (Follow Your Heart has a delicious shredded dairy-free fiesta blend)
- Place in a mason jar in the fridge so it stays fresh for up to 7 days
