Vegan Queso Dip
Ingredient List
2 tablespoons avocado oil
1 small yellow onion, chopped
1 cup peeled and grated potato (1 small)
5 cloves garlic, minced
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, more to taste
1 cup raw unsalted cashews (If you have a high speed blender no need to soak these beforehand, but may be soaked in water for 4 hours to soften)
1 ½ cups water
¼ cup nutritional yeast
1 teaspoon hot sauce
1 teaspoon cholula
1 teaspoon white wine vinegar
⅔ cup organic chunky salsa
**Recipe adapted from www.cookieandkate.com**
1 small yellow onion, chopped
1 cup peeled and grated potato (1 small)
5 cloves garlic, minced
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, more to taste
1 cup raw unsalted cashews (If you have a high speed blender no need to soak these beforehand, but may be soaked in water for 4 hours to soften)
1 ½ cups water
¼ cup nutritional yeast
1 teaspoon hot sauce
1 teaspoon cholula
1 teaspoon white wine vinegar
⅔ cup organic chunky salsa
**Recipe adapted from www.cookieandkate.com**
Directions
- Heat oil over medium heat in large saucepan. Add onion and cook for several minutes until fragrant and translucent
- Add potatoes, garlic, salt and all spices and stir for 1-2 minutes
- Add cashews and water. Reduce heat to simmer and cook for 6 -8 minutes until potatoes are tender, stirring frequently
- Transfer contents of saucepan to high speed blender or food processor. Add nutritional yeast, hot sauce, cholula and vinegar. Blend for several minutes until completely creamy
- Transfer back to saucepan and stir in the salsa. Add additional salt to taste.
- Serve immediately as a dip! This keeps for about 5 days in the refrigerator and can easily be reheated in microwave or stove.
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- Side Dishes
- Smoothies
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- Vegetarian