Creamy Vegan Queso
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Cookie and Kate · by Cookie and Kate★ 4.8

Creamy Vegan Queso

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 28%
CARBS 35G32% OF CAL
6G FIBER22G OTHER8G TOTAL SUGAR
FAT 28G58% OF CAL
5G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, dairy-free cheese dip made from cashews, potatoes, and nutritional yeast with smoky spices. Serve warm with chips or as a nacho topping.

condimentmexicandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 cup peeled and grated russet potato (4 ounces, about 1 small or 1/2 medium potato), preferably organic
  • 4 cloves garlic, pressed or minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, more to taste
  • 1 cup (5 ounces) raw cashews*
  • 1 1/2 cups water, more as necessary
  • 1/4 cup nutritional yeast
  • 1 tablespoon rinsed oil-packed sun-dried tomatoes
  • 2 teaspoons hot sauce (I used Chipotle)
  • 1 teaspoon white wine vinegar or distilled white vinegar
  • ⅔ cup well-drained fire-roasted tomatoes (I recommend Muir Glen brand) or chunky salsa
  • 2 tablespoons chopped pickled jalapeños, optional
  • Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion
PREP
15M
SODIUM
578MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.