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Yellow sauce in a black bowl topped with red veggie chunks, sliced green pepper and green leaves of herbs. A tortilla chips is dipped in it. Other tortilla chips are scattered around.
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Vegan Queso Dip (Nut-free)

Creamy and delicious vegan queso dip. Veggie-based, budget-friendly and allergy-free for everyone to enjoy. 
Course Appetizer, Sauce, Side Dish
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword dairy-free queso dip, nut-free vegan queso, vegan queso
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Calories 285kcal

Ingredients

To pre-cook

  • 1 cup Potato (diced) 1 medium
  • 1 cup Sweet potato (diced) 1 small/medium
  • ½ cup Carrot (diced) 1 medium
  • ¼ cup Onion (chopped) ½ small
  • 1 clove Garlic
  • 3 cup Veggie broth

To blend

Add-ins

  • ½ Bell Pepper chopped to small
  • 3 Tbsp Salsa
  • Jalapeño pepper or other hot chili pepper to taste
  • 1 Tbsp Freshly chopped cilantro to taste

Instructions

Prepare ingredients

  • Peel and dice potatoes, sweet potatoes and carrots. The smaller you dice them, the shorter will be the cooking time. Peel and chop onion and garlic. 

Pre-cook ingredients

  • Add diced potatoes, diced sweet potatoes, diced carrots, chopped onion, and garlic to a stockpot and add veggie broth. Cook them until all veggies are soft.  
  • When ready, reserve 1 cup of cooking water. 

Blend

  • Transfer all cooked vegetables into a blender. Add sunflower seeds (no need to soak them), nutritional yeast, lemon juice, spices, and the reserved cooking water. Blend them until you have a creamy sauce. 

Add-ins

  • Add small chopped bell pepper, chunky salsa and chopped jalapeno or other chili pepper to taste. Top it with freshly chopped cilantro.

Video

Notes

How to thicken the sauce? 
If you think that the queso you got is not thick enough, add 1 Tbsp of corn starch and put it back to the stove in a small saucepan. Bring to boil while stirring until it thickens to the desired consistency. 
A quick tip: Sauces with added starch need to be hot to thicken. It means you have to re-heat it to activate the starch properly. Especially if your veggies got cold before blending. The veggies also have starch in them, so the sauce may be thick enough without adding anything else.  

Nutrition

Serving: 1cup | Calories: 285kcal | Carbohydrates: 37g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Sodium: 2726mg | Potassium: 789mg | Fiber: 9g | Sugar: 12g | Vitamin A: 17289IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 3mg