Cheese dip made from potatoes and carrots?

   You betcha! Well, it's close, anyway. For those of us with the dreaded "no more dairy" orders from our doctors, it's a pretty good compromise.

   I found this recipe on Instagram of all places, and tracked it back to the original blog it came from, Neurotic Mommy. I was pretty doubtful when I read the ingredients. Cheese? From vegetables? The real star here is the nutritional yeast. This was a new thing to me, as I had only ever heard of yeast being used as a leavening agent in baking, or in the creation of alcoholic beverages.

   This is a non-active yeast, so it doesn't work the same way. It comes in powdered form, or flakes. I was able to find the flake version at Whole Food. Trader Joe's and the regular supermarket didn't have it. It was only a few bucks for a pretty decent sized bottle.

   Apparently, there are quite a few uses for this in allergen free baking. It has a savory, cheesy/nutty flavor that really kicks up a lot of dishes that might otherwise be bland. Even though it looked like fish food, I was ready to give it a go.

   The recipe is super simple. It's basically just boil the veggies, then throw them, the yeast, and a few spices in a food processor and liquify them. Voila. Vegetarian cheese dip. If you're lactose intolerant, or allergic to dairy altogether, or just feeling adventurous, give it a go. I think you'll enjoy it. Recipe follows pics:

Ingredients

·         4 c red jacket potatoes, chopped

·         1 1/2 c fresh carrots, diced large

·         1/2 c water

·         1/3 c extra virgin olive oil

·         1/2 c nutritional yeast

·         1 tbsp lemon juice

·         1 tsp onion powder

·         1 tsp garlic powder

·         1 tsp parsley

·         1/2 tsp all spice seasoning

·         Salt/Pepper to taste

Instructions

1.      Steam or boil the potatoes and carrots until tender.

2.      When that’s done place everything into a blender and run until smooth and creamy. Scrap down the sides if necessary.

3.      Pour over fries, vegetables or eat it straight up because it’s that good.

4.      Enjoy!

Keep stored in an air tight container in the fridge for up to 5 days. When it’s cooled it will firm up. Reheat it for a few minutes to get smooth and creamy.