How to make:
Vegan Cashew Queso Chili Dip
This creamy Vegan Cashew Queso Chili Dip is the best tailgate recipe. Serve it with chips for the perfect game day appetizer!
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Author:
Yield:
8-10 1x
Ingredients
- 1/2 cup raw cashews
- 1/2 cup carrots, chopped into 1/2-inch chunks
- 3/4 – 1 cup unsweetened non-dairy milk
- 1/4 cup nutritional yeast
- 2 tablespoons salsa
- 1 teaspoon miso paste (optional)
- 1 clove garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- Salt & pepper, to taste
- 1 package Sweet Earth Foods Chipotle Grounds (defrosted if frozen)
- Tortilla chips (for serving)
Instructions
- In a small pot, add cashews and carrots; cover with water. Bring to a boil; boil for 15 minutes. Drain.
- To a blender, add cashews, carrots, 3/4 cup non-dairy milk, nutritional yeast, salsa, miso (if using), garlic, onion powder, turmeric, cayenne pepper, and a touch of salt & pepper. Blend until smooth; add more milk for a thinner sauce.
- Heat a skillet over medium heat. Add chipotle grounds; cook for 8-10 minutes, until warm throughout and crispy.
- Pour cashew cheese into a small serving pan or bowl. Add chipotle grounds; stir to combine.
- Serve with chips.
Find it online: https://www.emilieeats.com/vegan-chili-cheese-dip/