Vegan Queso
 
Prep time
Cook time
Total time
 
A non-dairy queso dip made of cooked vegetables, cashews, and seasonings mixed with spicy Ro-tel. So good, nobody will know it's vegan!
Author:
Recipe type: Dip
Serves: 2 cups
Ingredients
  • 1 cup (about 1 medium potato) chopped Yukon gold potatoes (I leave the peel on if organic)
  • 2 T. chopped shallots
  • ¼ cup chopped carrots (about 1 small carrot)
  • ⅓ cup chopped onion
  • 1¼ cup water
  • ¼ cup raw cashews
  • Optional: 2 Tbs. olive oil or Earth Balance
  • 1½ t. salt
  • ¼ t. garlic, minced (about 1 medium clove)
  • ¼ t. Dijon mustard
  • 1 T. freshly squeezed lemon juice
  • ¼ t. black pepper
  • 1 can Ro-tel tomatoes, drained
Instructions
  1. In a saucepan over medium heat, combine the potatoes, shallots, onions, carrots, water, and cashews. Bring to a boil, then reduce heat and cover to cook vegetables, about 10 minutes.
  2. While vegetables simmer, add the olive oil, salt, garlic, mustard, lemon juice, and black pepper to a blender. Pour in the contents of the saucepan (do not drain!), blend until smooth, and taste for salt.
  3. In a serving bowl, stir together the drained Ro-tel tomatoes and the cheese sauce.
  4. Serve with tortilla chips, tacos, raw veggies, etc. Enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/03/31/vegan-queso/