Vegan Queso Dip
Yield:
2.5 cups
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
This queso is nut and soy free and tastes amazing! Our twenty-something kids all love it. They can’t believe it doesn’t have cheese in it and ask for it at family dinners. Bonus - It also comes together quickly and uses common pantry items.
It's delicious served with chips and raw veggies, especially alongside my super simple guacamole (recipe here). Try it in tacos, on nachos, or stirred into a soup (think broccoli-cheese).
Ingredients
- 1 3/4 cups peeled and diced russet potatoes (about 5 medium)
- 1 small carrot, scrubbed and cut into chunks
- 3 Tablespoons sunflower oil
- 3 Tablespoons nutritional yeast
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon sea salt
- 1/3 cup water
- 1/2 cup finely chopped yellow onion (about half of a medium onion)
- 2 large garlic cloves, minced
- 1/8 teaspoon cumin
- 1/8 teaspoon dry mustard
Instructions
- Boil the potatoes and carrot in salted water until tender (about 15 minutes).
- Heat 1 Tablespoon sunflower oil in medium pot. Saute onion over medium heat until onion softens and becomes translucent. Add garlic, cumin and mustard and saute about a minute more.
- Drain vegetables and put in blender along with 1/3 cup water, 2 Tablespoons sunflower oil, vinegar, nutritional yeast and sea salt. Blend until smooth and then a bit more until you get the cheesy texture you want.
- Stir the blended ingredients into the pot with the cooked onions, garlic and spices and heat through over low heat.
Notes
This will keep in the refrigerator, tightly covered, for five to seven days.
Nutrition Information:
Yield: 10 Serving Size: About 3 TablespoonsAmount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 220mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 2g
Nutrition information is believed to be accurate but is not guaranteed.
Recent Comments