Super tasty nacho cheese dip but in RAW, vegan, and keto. After some recipe tweaking, I have found out, this stuff tastes much better on next day, or leave it at least for 2-3 hours in fridge. Trust me, it’s fantastic freshly made on warm miracle noodles, but it’s even better enjoyed cold on next day as a dip with fresh veggies or flax crackers.
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It’s crazy delicious and cheesy and tastes like the real thing AND better than that. Instead of dairy and weird ingredients here you have super healthy hemp seeds, cancer fighting garlic, bell peppers(more vitamin C than lemons!) and chilies. I have read, cancer cells hate spicy stuff like chilies.
You need a high speed blender, something with power to blend it very creamy, otherwise no tools needed.
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Isn’t life awesome? I’m so grateful I can eat such nourishing foods and heal my body.✨
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Raw Cheesy hemp nacho dip
Macros for 100g: 247 kcals, protein 13,5g, net-carbs 5,0g, fat 19,8g
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150g organic sweet or bell pepper
125g organic hulled hempseeds
1 organic chilli pepper
1 clove garlic
2 teaspoon tamari
30ml lime juice
15 ml MCT oil
15g nutritional yeast (Hefeflocken)
0,5 teaspoon himalaya salt
0,5 teaspoon tumeric powder
0,25-0,5 cayenne powder
Eventually 1-2 tablespoons of water to thin out.
Chop and blend all of the ingredients until very smooth and creamy. Allow 2-3 hours to chill. It can be stored up to 5 days, I use a glass jar for storing.
Enjoy, love and light!✨
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