Plant-based Queso Dip
A zesty southwest creamy plant-based and vegan sauce featuring sweet potatoes and cashews – great in taco bowls, nachos, and seven layer dip!
Equipment
- high speed blender
- stove
Ingredients
- ½ cup raw cashews soaked in hot water
- 2 sun dried tomatoes soaked in hot water
- 1 cup sweet potatoes cubed
- ⅓ cup nutritional yeast
- 1 cup plant milk
- 1 Tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp tapioca starch optional
- 1 can diced tomatoes with chilies
- Hot sauce or siracha to taste optional
- Salt to taste optional
Instructions
- Soak raw cashews and sun-dried tomatoes in hot water for at least 1 hour. Drain.
- Meanwhile, boil sweet potatoes in saucepan until fork tender, about 10 minutes. Drain.
- In a high-speed blender, process all of the ingredients – except the can of diced tomatoes with chilies - on high speed for 1-2 minutes, until very smooth.
- Pour the queso and diced tomatoes with chilies into a sauce pan and heat over medium-low heat until heated, about 5 minutes. Add in hot sauce (if using); adjust seasonings to taste; and add a little plant milk as needed to achieve desired consistency.
- Use immediately or pour into a jar or container.
- Store in the refrigerator for up to 1 week.
Notes
This dip is delicious served warm and makes a great topping on nachos and seven layer dip.