Vegan Queso Dip
This Vegan Queso Dip is ultra-creamy, cheesy, and completely dairy-free! Made with cashews, potatoes, and nutritional yeast, this is the best vegan queso recipe you’ll ever have and it’s for game day, nachos, or snacking.
Servings 8 servings
Calories 138kcal
Equipment
- stove
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
- ⅛ tsp turmeric optional, for color
- 14 oz petite diced tomatoes drained
- 4 oz diced green chiles drained
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 806mg | Potassium: 479mg | Fiber: 3g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 2mg
