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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!

Ingredients

Scale

Cheese Sauce:

For The Dip: 

Instructions

    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!

Notes

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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