Vegan Queso Dip
Ingredients
The dip
-
2
cups
cashews
-
½
cup
nutritional yeast
-
½
cup
sundried tomatoes in oil, strained
-
1
tbsp
olive oil
-
1
tbsp
garlic powder
-
1
tbsp
onion powder
-
2
tsp
ancho chili powder
-
2
tsp
cumin
-
1
tsp
vegetable stock paste
-
1
inch
jalapeno
-
½
cup
vegan cheddar cheese, grated
-
1 ¼
cups
hot water
Toppings
-
to taste
extra jalapeno, sliced
-
to taste
extra sundried tomatoes
-
to taste
fresh cilantro, chopped
Instructions
- Soak the cashews in hot water for 15-20 minutes, then drain and rinse.
- Blend the soaked cashews with all remaining ingredients until smooth.
- Add more hot water if needed to achieve a queso-like consistency.
- Transfer to a serving bowl and top with jalapeno slices, sundried tomatoes, and chopped cilantro.
- Serve warm with fresh veggies and tortilla chips.
Nutrition Facts (estimated)
Servings
8
Calories
77
Total fat
5g
Total carbohydrates
11.1g
Total protein
3.9g
Sodium
105mg
Cholesterol
0mg
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