Cookie and Kate · by Cookie and Kate★ 4.8
Vegan Chipotle Carrot Queso
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 21%
CARBS 32G37% OF CAL
7G FIBER11G SUGAR14G OTHER
FAT 22G57% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dairy-free queso dip made from carrots, cashews, and chipotle peppers. Cheesy and smoky, serve it as a dip with chips or drizzle over nachos and Mexican dishes.
condimentmexican🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 large carrots (about 1/2 pound), peeled and chopped
- 1 small white or yellow onion, chopped
- 4 cloves garlic, pressed or minced
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup raw cashews, soaked for at least 2 hours if not using a Vitamix or Blendtec blender (see notes for quicker alternatives)
- 1 1/4 cups vegetable broth
- 3 to 4 tablespoons nutritional yeast flakes, to taste
- 1 to 3 tablespoons adobo sauce (from canned chipotle peppers)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- 1 small can green chilis, drained
- 2 tablespoons finely chopped pickled jalapeño peppers (optional, for a vinegary kick)
- Big handful cherry tomatoes, chopped
- Handful chopped fresh cilantro
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 21%
CARBS 32G37% OF CAL
7G FIBER11G SUGAR14G OTHER
FAT 22G57% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 936mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 662mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 936MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.