Vegan Queso (No Cashews)
This Vegan Queso recipe is super thick and creamy – you’d never know it’s filled with veggies! Made without cashews, this nut-free vegan queso is a cheesy, plant-based dip made allergy friendly!
Equipment
Ingredients
- 2 Medium Yukon Gold Potatoes quartered
- 1 Large Carrot quartered
- 4 Ounces Vegan Cream Cheese or 2 Tablespoons Sunflower Seed Butter
- 3 Tablespoons Nutritional Yeast
- 4 Cloves Minced Garlic
- 1 Tablespoon Apple Cider Vinegar
- 2 Teaspoons Cornstarch
- 2 Teaspoons Sriracha
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- ⅛ Teaspoon Pepper
- 1 Cup Boiling Water
Instructions
- Place the potatoes and carrots in a microwave-safe bowl (preferably one with a lid) add ¼ cup of water and the lid or a paper towel. Microwave on high for 4-5 minutes. Let cool until easy to handle.
- Add the potatoes, carrots, vegan cream cheese, nutritional yeast, garlic, cornstarch, apple cider vinegar, sriracha, cumin, paprika, salt, and pepper to a blender or food processor. Blend, adding the water slowly, until smooth and creamy. Adjust spice level and salt as desired. Serve and enjoy!
Nutrition
Calories: 68kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 164mg | Potassium: 147mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 820IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg