Vegan Queso Dip (Nut-free)
Creamy and delicious vegan queso dip. Veggie-based, budget-friendly and allergy-free for everyone to enjoy.
Servings 2 cups
- 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
- 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
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.
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.
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.
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