Vegan Loaded Queso Dip
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.
Servings: 4
Ingredients
- 1 1/2 cup potatoes, diced (1 cm or 1/2 inch cubes)
- 1/2 cup carrots, diced (1 cm or 1/2 inch cubes)
- 1 medium yellow onion, diced
- 1 large garlic clove, minced
- 1/2 jalapeno, small diced
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder, ground
- 3 tablespoons nutritional yeast
- 2 tablespoons water
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or more to taste)
- 1/2 cup black beans
- 1/4 cup salsa + 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.