Cheesy Chunky Queso Dip

5 from 1 reviews

A chunky, cheesy queso dip made with potatoes, carrots, cashews, and tons of other delicious things. You won’t believe its vegan!



Cheese Sauce:

For The Dip: 


    1. 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. 
    2. 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.
    3. Preheat oven to 350F.
    4. In a blender, combine all cheese sauce ingredients and blend until smooth.
    5. Cook the vegan meat/beef crumbles according to package directions.
    6. 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.
    7. 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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