Equipment
- stove, blender
Ingredients
- 1½ cups cubed yellow potatoes
- ¾ cup raw cashews
- 4 cloves garlic
- ⅓ cup pickled jalapeños
- 2 tbsp pickled jalapeno juice
- 1½ cup water
- 1 tsp vegan “chicken” bouillon
- ¼ cup nutritional yeast
- 1½ tsp sea salt
- ½ tsp cumin
- ¼ tsp cayenne, optional, for extra spice
- 1 tbsp lemon juice
- 1 tbsp coconut aminos
- 1 tbsp arrowroot powder
- 1/8 tsp turmeric, optional, for color
- 14 oz petite diced tomatoes, drained
- 4 oz diced green chiles, drained
Method
- Bring a medium saucepan of water to a boil and add the potatoes, cashews, and garlic. Boil for 10-12 minutes until potatoes are very tender.
- Drain and transfer to a blender. Add all remaining ingredients except the tomatoes and blend until smooth and creamy. Pour back into the saucepan and add in the diced tomatoes and green chiles. Warm over low heat, stirring frequently until bubbly. Top with a sprinkle of fresh cilantro if desired.
- Serve with tortilla chips for dipping or drizzle on nachos.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
3 Responses
This is without a doubt the BEST Queso Dip! Everyone loved it. My non vegan friends were amazed it was dairy free!
This is absolutely delicious and very much like the real thing. The texture, thickness, and flavor are perfect. It’s very quick and easy to make and if you make vegan dishes often, you’ll likely have all ingredients in your pantry.
Hey Deborah! Thank you for taking the time to rate and review this recipe! It truly is a pantry ready recipe