This queso dip was a hit at my Christmas and New Years Eve gatherings! The dish was always cleaned by the end of it, with people scraping out every last bit. I high recommend making this for people who claim they don’t like vegan food. They’ll be so surprised at how much they enjoy this dip!
A chunky, cheesy queso dip made with potatoes, carrots, cashews, and tons of other delicious things. You won’t believe its vegan!
3/4 cup almond milk, coconut milk or oat milk
1/2 cup raw cashews (soaked for minimum two hours if you don’t have a high-powered blender)
1/2 cup peeled/chopped carrots
1 cup peeled, chopped white potato
1/4 cup nutritional yeast
1 tbsp lemon juice
1/2 tsp sea salt
1/2 tsp onion powder
For The Dip:
1 cup chunky salsa
1/2 package (about 150g) vegan meat/beef crumbles
If soaking cashews, place the cashews in a bowl, add water until fully submerged and let sit at least 2 hours. Drain and set aside.
In a medium pot, add carrot and potato and add water until it just covers them. Bring to a boil and cook until fork-tender, about 8 minutes. Drain and rinse until cold water for a minute until vegetables are cool.
Preheat oven to 350F.
In a blender, combine all cheese sauce ingredients and blend until smooth.
Cook the vegan meat/beef crumbles according to package directions.
In a casserole dish, combine cheese sauce, salsa and vegan meat. Stir to combine. Bake for 15 minutes or until top becomes golden brown with a few cracks.
Allow to cool slightly before serving. Enjoy!
This dip is great reheated! If you don’t finish it all, simply cover and store in the fridge up to 3-4 days. To reheat, bake at 350F for 10-15 mins or until heated through.
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