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🍽️ Creamy Vegan Vegetable Dip

268 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 200 g
• carrots 2 pcs.
• shallots 1 pcs.
• cashew nuts 150 g
• salt pinch
• lemons 1 pcs.
• soy drink 200 ml
• garlic, granulated 0.5 tsp
• curry powder 0.5 tsp
• cornstarch 1 tsp
• pepper, black ground pinch

Instructions

1. 1. Peel the potatoes and wash them thoroughly under running water.
2. 2. Cut the peeled potatoes into small cubes.
3. 3. Wash the carrots, peel them, and trim off the ends.
4. 4. Cut the carrots into small cubes as well.
5. 5. Halve the shallot and peel it.
6. 6. Dice the shallot into small cubes.
7. 7. Place the potato cubes, carrot cubes, shallot cubes, and cashew nuts into a pot.
8. 8. Cover the vegetables with enough salted water.
9. 9. Bring the water in the pot to a boil.
10. 10. Reduce the heat to a medium setting.
11. 11. Let the vegetables cook covered for about 20 minutes.
12. 12. Check if the vegetables are soft.
13. 13. Drain the vegetables in a colander.
14. 14. Reserve about 200 milliliters of the cooking water.
15. 15. Halve the lemon.
16. 16. Squeeze the lemon halves to extract the juice.
17. 17. Place the drained vegetables and cashew nuts into a tall blending container.
18. 18. Pour in the 200 milliliters of reserved cooking water.
19. 19. Add the soy milk to the container.
20. 20. Add the garlic to the container.
21. 21. Add the curry powder to the container.
22. 22. Add 3 tablespoons of lemon juice to the container.
23. 23. Add the cornstarch to the container.
24. 24. Season the mixture with salt and pepper.
25. 25. Blend all ingredients into a creamy sauce.
26. 26. Serve the dip and enjoy!

Nutrition per serving

• kcal: 268
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 30 g