Cheesy & spicy queso dip - but make it Vegan and Whole30! This queso dip is absolutely DELISH. And guess what? It tastes just like cheese. And you want to know how I know that? I secretly made this spicy queso dip with my Crispy Black Bean Taquitos for dinner one night and didn't tell Ryder it was a fully vegan meal...And he had no idea until I told him afterwards! HA! Now that's a win. This dip is delicious with chips or taquitos, but can also be drizzled on top of nachos, burrito bowls, tacos - you name it. Try it out and you will be pleasantly surprised! Also, if you don't like spicy food - no worries! I give the option in the recipe to omit the spicy ingredients. Now, run don't walk to the store to grab the ingredients before Cinco de Mayo! Enjoy!!
Ingredients:
1 ½ C raw, unsalted cashews
¾ C coconut milk
1 clove garlic
¼ C nutritional yeast
1 tsp chili powder
1 tsp cumin
½ tsp salt
⅛ tsp cayenne (optional)
1 (4oz) can chopped green chilies
1-2 tbsp Cholula hot sauce (optional)
Additional Supplies:
Small sauce pot
Colander
Blender
Directions:
Place cashews in a sauce pot and cover with 1 inch of water. Place on the stove and bring to a boil. Once boiling, turn off heat, cover and let sit for 10 minutes.
Once the 10 minutes is up, drain the cashews. Add cashews, coconut milk, garlic, nutritional yeast, chili powder, cumin, salt and cayenne pepper to the blender. Blend until the mixture is smooth and thick.
NOTE: If the queso is too thick, add ¼ C water at a time, blending between additions, until it reaches the desired consistency. For dipping queso, thicker is better. For queso to drizzle on top of nachos, or burrito bowls, a thinner queso would be best.
Place contents of blender into a sauce pot. Add green chilies and cholula. Cook on med/low until heated through, stirring often. Serve!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5-6
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