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: Mary Ross Fowler | Daily Dose of Greens
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
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.
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.
In a serving bowl, stir together the drained Ro-tel tomatoes and the cheese sauce.
Serve with tortilla chips, tacos, raw veggies, etc. Enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/03/31/vegan-queso/