Recipe For Queso Dip Dairy Free

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BEST VEGAN QUESO DIP



Best Vegan Queso Dip image

The best vegan queso dip in under 20 mins! Using cashews, nutritional yeast & a few other ingredients make an incredible creamy vegan queso. Serve in a wide dish with lots of tortilla chips and let everyone dig into this savoury cheese dip with a kick!

Provided by The Edgy Veg

Categories     Appetizer

Time 20m

Yield Roughly 4 cups

Number Of Ingredients 16

1 large potato, peeled, cubed and boiled
1 cup raw cashews
½ cup soy milk
¾ cup vegetable broth
¼ cup nutritional yeast
¼ tsp onion powder
1 tsp garlic powder
1 tsp cumin
½ tsp mustard powder
2 tbsp pickled chillies juice (optional for spice)
½ cup pickled chillies, drained (optional for spice)
½ tsp salt, plus more to salt the boiling water
1 tomato, chopped
½ cup pickled chillies, drained & chopped
pinch of cayenne
additional soy milk if the consistency is too thick

Steps:

  • Boil potato in salted water until soft, roughly 15 mins.
  • In the meantime, place the following in a blender: cashews, soy milk, vegetable broth, nutritional yeast, pickled chilli juice, onion powder, garlic powder, cumin, mustard powder, and pickled chillies (optional for spice).
  • Drain potato and reserve the liquid.
  • Place potato also in the blender. Blend until very smooth.
  • Add reserved liquid as necessary until the desired consistency is reached.
  • Taste and salt if desired.
  • Add the vegan queso into a serving dish and stir in diced chillies and tomatoes. Garnish with additional tomatoes, pickled chillies, and cayenne.
  • Serve with tortilla chips.

Nutrition Facts : Nutrition Information Serving size ½ cup Calories

DAIRY-FREE QUESO DIP



Dairy-Free Queso Dip image

If you're looking for a dairy-free recipe for queso dip or cheese dip, look no further than our easy, crowd-pleasing recipe.

Provided by Ashley Adams

Categories     Appetizer     Snack     Sauce     Condiment

Time 30m

Yield 8

Number Of Ingredients 13

3/4 cup unsweetened soy milk (not non-fat)
2 teaspoons apple cider vinegar
1 tablespoon cornstarch or arrowroot powder
1/2 cup raw cashews
1 1/2 cups water
1/4 cup lemon juice
1/4 cup nutritional yeast flakes
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 teaspoon mustard powder
2 tablespoons tahini
1/2 cup prepared spicy salsa (draining excess juices)
1/4 teaspoon salt (plus more to taste)

Steps:

  • Gather the ingredients.
  • In a small dish or bowl, combine soymilk and vinegar and let rest for 3 to 5 minutes or until thickened slightly.
  • Mix in cornstarch or arrowroot, stirring to dissolve. Set aside.
  • In a blender or food processor, process cashews until finely ground. Set aside.
  • In a small saucepan over medium heat, combine water, lemon juice , nutritional yeast, spices, and tahini. Stir in ground cashews and soymilk mixture until well blended.
  • Stir in prepared salsa and salt. Cook until desired consistency, keeping in mind that mixture will thicken slightly as it cools. Salt to taste.
  • Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, quesadillas, or burritos. **This recipe is suitable for dairy-free, vegan, vegetarian, egg-free, and lactose -free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).

Nutrition Facts : Calories 96 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 191 mg, Sugar 1 g, Fat 6 g, ServingSize About 2 cups (8 servings), UnsaturatedFat 0 g

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