Description
If you’re a queso lover but can’t handle dairy, or you’re looking for a lighter option, you have to try this vegan cashew queso dip.
Ingredients
Units
Scale
- 1 cup cubed yukon gold potato (peeled)
- 3/4 cup raw cashews (soaked in just boiled water for 30 minutes)
- 1/2 cup unsweetened dairy-free milk (almond or cashew)
- 1/2 cup pumpkin purée
- 2 tbsp extra virgin olive oil
- 1 chipotle in adobo
- 1/4 cup nutritional yeast
- 1 1/2 tsp lemon juice
- 1/2 tsp smoked paprika
- 1/2 tsp ancho chili powder
- 3/4 tsp kosher salt
For topping:
- pumpkin seeds (raw)
- sliced jalapeño or serrano
- cilantro
Instructions
- Bring a small pot of salted water to a boil. Add the cubed potato and cook until fork tender, about ten to 15 minutes. Remove the potato and set aside.
- Drain the cashews and rinse with water and then add to a blender. Add the potato and all remaining ingredients from the milk through to the salt. Blend on high until completely smooth and creamy.
- In a small pot, pour in the queso and heat through over medium-low heat. Pour the queso into a serving dish and top with pumpkin seeds, jalapeño and cilantro. Serve with tortilla chips and/or veggies. Enjoy!
Notes
Keep stored in the fridge in a sealed container for up to five days.