Tomorrow is Cinco de Mayo and for the occasion, I’m sharing my favorite vegan loaded queso dip.
May 5th was never something I associated with Cinco de Mayo… It’s actually never something I celebrated growing up. To me, May 5th is my childhood best friend’s birthday. Jasmine was born only 3 weeks after me and we’ve known each other since then. We grew up as neighbors and I spent almost as much time with her and her family as I did with mine. For that reason, we’re basically sisters.
So this Saturday, we’re celebrating both of our birthdays… Maybe there will be Mexican food involved, we’ll see.
This weekend will actually be an eventful one. First, I’m going to Moncton for Shaun’s graduation. We then have a big supper with Shaun’s family for the occasion. While we’re in Moncton, I’m going for lunch with Jasmine to celebrate both of our birthdays. Finally, I’m going for a girl’s night out at a wedding event with my maid of honor (Jasmine) and one of my bridesmaids.
That’s all happening from Friday to Saturday… Now on Sunday, I’m meeting with a fellow blogger to work on a fun little project.
What are your plans this weekend? Are you celebrating Cinco de Mayo? If so, what are you making?
I won’t be home to make any Mexican food for the occasion, but we did enjoy this loaded queso a few times over the past week. Mexican food has to be one of my favorite cuisines (right after Italian), so while I didn’t celebrate this holiday growing up, I’m happy for any occasion to eat more Mexican food.
I know this is last minute for Cinco de Mayo, but this is also a last-minute kind of recipe. You may have most of the ingredients on hand already and if not, the recipe is done in less than 30 minutes. This vegan queso is made with… Potatoes and carrots! Just trust me on this one.
Here’s how it goes: Start by boiling potatoes and carrots. Meanwhile, you can sauté your onions, garlic and jalapeno pepper. Sprinkle with a bit of chili powder and cumin, cook for a few minutes, then toss in a high speed blender. Blend along with your cooked potatoes, carrots and nutritional yeast. You’ll end up with a surprisingly stringy and very flavorful cheese sauce.
Since this is a loaded queso dip, I stir in some salsa and black beans. You can also top it with cilantro and avocado (or guacamole). If desired, you could also add corn and sautéed red peppers. Make it your own! If you don’t want a loaded dip, skip the add-ins and simply blend the onions and jalapenos with the cheese sauce until smooth. Both ways are great!
If you’re worried about this recipe being vegan and made from potatoes and carrots, trust me, it still tastes delicious and surprisingly close to the real thing. Although when making something vegan, I always encourage not comparing it to the non-vegan version because they can both be good in their own way.
I first made this dip for a girl’s night in with my vegan friend. I think it’s safe to say that it was a real hit. Even with Shaun, who loves his cheese.
That being said, whether you’re vegan or not, give this dip a try! Not only is it delicious, but it’s cheese-free and filled with vegetables. You can’t go wrong with a delicious, yet healthy recipe.
This vegan queso is filled with vegetables and cashew-free! The "cheese" is made from a base of potatoes and carrots and is flavored with nutritional yeast, garlic, cumin and chili. For a loaded dip, you can add jalapeno, onions, salsa, black beans, avocado and cilantro! The result? A flavorful, comforting and healthier queso dip.
Add carrots and potatoes to a small saucepan and cover with water. Bring to a boil over high heat, then reduce to medium and simmer until tender, about 10-15 minutes.
Meanwhile, heat 1 tablespoon olive oil on a skillet over medium heat. Add onion, garlic and jalapeno. Cook until onions are translucent and fragrant. Add cumin and chili and cook another minute. Set aside.
When your carrots and potatoes are done, drain and transfer to a blender or food processor. Add the nutritional yeast, 1 tablespoon olive oil and water. Blend until smooth.
Add your salsa plus sauteed onions and jalapeno to the blender and pulse a few times to incorporate. You can blend it smoother if desired.
Stir in the black beans, then transfer the dip to a serving bowl. Top with more salsa, avocado and cilantro if desired. Serve with tortilla chips.
For a smooth dip, omit the toppings and beans. Blend the onions and salsa with the cheese sauce until smooth.
For a spicier dip, you can add sriracha to taste.
Keep leftovers in an airtight container in the fridge for up to 4 days.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!
Jump to RecipeRoasted potato pesto salad with spicy chipotle chickpeas. Another delicious vegan recipe for…May 15, 2018