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**


  1. Heat oil over medium heat in large saucepan. Add onion and cook for several minutes until fragrant and translucent
  2.  Add potatoes, garlic, salt and all spices and stir for 1-2 minutes
  3. Add cashews and water. Reduce heat to simmer and cook for 6 -8 minutes until potatoes are tender, stirring frequently
  4. 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
  5. Transfer back to saucepan and stir in the salsa. Add additional salt to taste.
  6. 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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  • Vegan
  • Vegetarian
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