Vegan Queso
sandravalvassori.com
This velvety smooth Vegan Queso will be the biggest hit at your next game day gathering. It's not just healthier, it's addictively delicious and loved by vegans and non-vegans alike. Outstanding as a warm queso dip with tortilla chips but also fabulous as a nacho sauce, or for using in quesadillas, tacos, burritos and more!
Servings: 2 cups (approximately)
Ingredients
- 7 ounces Russet or Yukon gold potatoes peeled and cut into 1-inch pieces
- 1 small carrot peeled and cut into 1/2-inch pieces (about 1/3 cup)
- ⅓ cup diced onion
- 1 cup water
- ¼ cup raw cashews (no need to soak - see notes)
- 2 Tablespoons nutritional yeast
- 1 garlic clove, chopped
- 3 Tablespoons avocado oil (or use olive oil or other neutral oil)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 Tablespoon freshly squeezed lemon juice (or use apple cider vinegar)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon chili powder (can also use ancho chili powder or chipotle powder)
- 1/2 teaspoon smoked paprika
- Optional accompaniments: tortilla chips, chips, baked potato wedges, etc
Instructions
- Place potatoes, carrots, onion and 1 cup water in a medium saucepan and bring to a boil over high heat. Lower to a simmer and cook, covered, until vegetables are very tender, about 12 to 15 minutes.
- Carefully transfer the hot vegetable mixture, and any remaining cooking water, into a high speed blender. Add the cashews, nutritional yeast, garlic clove, oil, salt, pepper, mustard, lemon juice, cumin, chili powder, and smoked paprika. Blend until mixture is very smooth and creamy.
- Taste for salt and adjust seasoning if needed. Serve immediately with desired accompaniments.
Notes
Cashews: If you have a powerful blender, you do not need to soak the cashews. Remember we are only using a small amount here so they should blend up nicely. Plus, the hot water from the boiled veggies will help soften them quickly in the blender. If your blender is on the weak side, or you are using a food processor, soak the cashews for 2-4 hours. Alternatively, you can boil the cashews with the veggies.
- To store: Leftover queso can be stored in an airtight container in the fridge for 4-5 days.
- Reheat: For best results, reheat the queso on the stovetop over medium heat until warmed through. Make sure to stir often and add a little water or unsweetened plant-based milk, to loosen as needed.