Published On: Fri, Mar 15th, 2019

Vegan jalapeno queso recipe

You’d never know that this vegan queso dip is made with cashews and not cheese! This creamy, spicy nacho cheese-style plant-based dip is perfect for dipping your chips in. 

Vegan jalapeno queso recipe

Vegan Jalapeno Queso Dip

You'd never know that this vegan queso dip is made with cashews and not cheese! This creamy, spicy nacho cheese-style plant-based dip is perfect for dipping your chips in. 

Course Appetizer, Side Dish
Cuisine American, Mexican
Keyword dairy free, healthy vegan, vegan
Author Califia Farms

Ingredients

  • 150 g cashews
  • 2 jalapeños
  • 2 tomatoes
  • 1⁄2 white onion
  • 20 g nutritional yeast
  • 1⁄2 one large potato
  • 30 g shredded carrots
  •  1⁄4 tsp chilli powder
  •  1⁄4 tsp cumin
  •  1⁄4 tsp garlic
  •  1⁄4 tsp sea salt
  •  1⁄4 tsp red pepper flakes
  • 60 ml Unsweetened Almond milk

Toppings & Garnish

  • Pico de gallo
  • guacamole
  • corriander
  • tomatoes chopped
  • tortilla chips

Instructions

  1. Start by heating up a pan with water until it boils, add cashews and let simmer until the cashews are soft. Strain and set aside. Tip: you can also soak your cashews overnight with water, you just need them soft.
  2. In the meantime, set up your oven to broiler and roast your tomatoes, jalapeños and onions for about 20 minutes, until all the vegetables are charred.
  3. In a blender or food processor, mix your soft cashews, charred jalapeño, tomato and onions, nutritional yeast, 1/2 steamed potato, carrots, chili powder, cumin, garlic, salt, red pepper flakes and almondmilk. Blend for about 10-15 minutes (or more) until a thick and creamy dip forms. Tip: It may take a while to blend everything together to make it a creamy queso like consistency, be patient!)
  4. Chill in the fridge for 30 minutes to an hour before serving with tortilla chips, pico de gallo and guacamole.

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