Vegan Loaded Queso Dip
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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 1/2 cup potatoes, diced (1 cm or 1/2 inch cubes)
- 1/2 cup carrots, diced (1 cm or 1/2 inch cubes)
- 1 medium yellow onion, diced
- 1 large garlic clove, minced
- 1/2 jalapeno, small diced
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder, ground
- 3 tablespoons nutritional yeast
- 2 tablespoons water
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or more to taste)
- 1/2 cup black beans
- 1/4 cup salsa + more for topping
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, chili and salt 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.