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Vegan Queso Dip

Creamy, spicy, and dairy-free queso made with potatoes, carrots, and nutritional yeast. Ready in 20 minutes – perfect for nachos, tacos, or veggie dipping!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Snack
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 cup potato peeled and diced
  • 0.5 cup carrot diced
  • 0.25 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tbsp taco seasoning
  • 0.5 cup diced tomatoes with green chiles e.g., Rotel
  • 0.25 cup plant-based milk

Method
 

  1. Boil potato and carrot until tender (10-12 mins). Drain, reserving ½ cup water.
  2. Blend cooked veggies with cashews, nutritional yeast, lemon juice, taco seasoning, and plant milk until smooth.
  3. Add reserved water as needed for desired consistency.
  4. Stir in diced tomatoes. Heat in saucepan 2-3 mins until warm.
  5. Serve immediately with tortilla chips or fresh veggies!

Notes

Soak cashews 1 hour for extra creaminess. For spicy kick, add jalapeños. Stores refrigerated 5 days.