This vegan queso is filled with vegetables and cashew-free! The "cheese" is made from a base of potatoes and carrots and is flavored with nutritional yeast, garlic, cumin and chili. For a loaded dip, you can add jalapeno, onions, salsa, black beans, avocado and cilantro! The result? A flavorful, comforting and healthier queso dip.
Course Appetizer
Cuisine vegan
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Ingredients
1 1/2 cuppotatoes,diced (1 cm or 1/2 inch cubes)
1/2 cupcarrots, diced (1 cm or 1/2 inch cubes)
1mediumyellow onion,diced
1largegarlic clove,minced
1/2jalapeno,small diced
1teaspooncumin,ground
1teaspoonchili powder,ground
3tablespoonsnutritional yeast
2tablespoonswater
2tablespoonsolive oil
1/2teaspoonsalt (or more to taste)
1/2cupblack beans
1/4cupsalsa + more for topping
Avocado
Cilantro
Instructions
Add carrots and potatoes to a small saucepan and cover with water. Bring to a boil over high heat, then reduce to medium and simmer until tender, about 10-15 minutes.
Meanwhile, heat 1 tablespoon olive oil on a skillet over medium heat. Add onion, garlic and jalapeno. Cook until onions are translucent and fragrant. Add cumin, chili and salt and cook another minute. Set aside.
When your carrots and potatoes are done, drain and transfer to a blender or food processor. Add the nutritional yeast, 1 tablespoon olive oil and water. Blend until smooth.
Add your salsa plus sauteed onions and jalapeno to the blender and pulse a few times to incorporate. You can blend it smoother if desired.
Stir in the black beans, then transfer the dip to a serving bowl. Top with more salsa, avocado and cilantro if desired. Serve with tortilla chips.
Notes
For a smooth dip, omit the toppings and beans. Blend the onions and salsa with the cheese sauce until smooth.For a spicier dip, you can add sriracha to taste.Keep leftovers in an airtight container in the fridge for up to 4 days.