Vegan Roasted Sweet Potato Cheese Dip

Vegan Roasted Sweet Potato Cheese Dip

This dip is SO reminiscent of cheese dip, it’s crazy! It’s full of flavour, perfectly textured, creamy, chunky, smooth, spreadable, delicious & totally nutritious!
There are SO MANY uses for it: dip for nachos or veggies, spread for toast, crackers or rice cakes, topping for bowls, thin it out with lemon juice or apple cider vinegar to make a vinaigrette, add some tomato paste to it to make a pasta sauce… the possibilities are endless!


  • 1.5 cups roasted sweet potato cubes (about 2 large sweet potatoes)
  • 2 cloves of garlic, minced
  • 1 tsp. onion powder
  • Pinch of cayenne pepper
  • 1/2 cup unsweetened almond milk
  • 1/2 cup filtered water & more as needed, to thin out
  • 1.5 tbsp. nutritional yeast
  • 2 tbsp. raw organic apple cider vinegar
  • 3 tsp. dried herbs of choice
  • 1/2 tsp. ground turmeric
  • Optional: 1/4 tsp. red pepper chili flakes or hot sauce for a spiced up dip!


  • Roast the sweet potatoes: preheat oven to 430F & line a baking sheet with parchment paper.
  • Cube the sweet potatoes & place them on the sheet, sprinkle with black pepper & sea salt & roast for 35-40 minutes, until browned & crispy.
  • Add all the ingredients to the bowl of your food processor & pulse until blended, but still chunky! Add more water as needed to thin it out.
  • Enjoy! (Store leftovers in an airtight container & refrigerate).

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