Hosting Taco Tuesday At Your Place?Treat Your Guests To This Appetizing Vegan Queso Dip!

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I’ve been back from my trip to Austin for just a few days now and I already can’t wait to visit again! I was seriously so lucky to be down there during the weekend(which is when I allow myself a cheat meal or two)but now that I’m back to my regularly scheduled program during the week, it’s important to me I stick to my dairy-free diet.

If you took a peek at my previous post about the hot spots I discovered while in Austin then you read about how much I loved the queso from Torchy’s Tacos, it was honestly the best queso I’ve ever tried and I have not been able to stop thinking about it, so much so that I decided to try making a vegan, dairy-free queso to satisfy my craving!

Before attempting to make this recipe I had my doubts, I didn’t think it could really be possible for dairy-free queso to taste just as good as what you get at Tex-Mex restaurants but the nutritional yeast used in this queso proved me wrong. Nutritional yeast is not only good for you because of all the proteins, vitamins, minerals and antioxidants it contains but it’s actually what gives the dip it’s creamy, cheesy flavor!

Try this vegan queso dip and allow it to blow your mind with all of it’s spice and kick…without the dairy!!

Yields1 Serving

  cup Nutritional Yeast
 2 cups Cashews (raw/unsalted-soak in water overnight or at least 6 hours)
 ½ cup Almond Milk
 1 tbsp Lime Juice
 2 tsp Sea Salt
 ½ tsp Chili Powder
 ¼ cup Chopped Cilantro
 1 Small jalapeño
  cup Well drained fire-roasted tomatoes
 ½ tsp Garlic Powder

1

Place all the ingredients except the tomatoes in blender. Blend on high until fully smooth. Stop to stir then continue to blend until you achieve desired consistency.

2

Pour mixture into a small saucepan and stir in tomatoes.

3

Heat over medium/low heat, stirring occasionally, until your queso is warmed up to your liking.

4

Garnish with extra cilantro, tomatoes,jalapeños and serve with your favorite chips!

5

Enjoy your queso with a refreshing margarita and have a happy Taco Tuesday!!

Ingredients

  cup Nutritional Yeast
 2 cups Cashews (raw/unsalted-soak in water overnight or at least 6 hours)
 ½ cup Almond Milk
 1 tbsp Lime Juice
 2 tsp Sea Salt
 ½ tsp Chili Powder
 ¼ cup Chopped Cilantro
 1 Small jalapeño
  cup Well drained fire-roasted tomatoes
 ½ tsp Garlic Powder

Directions

1

Place all the ingredients except the tomatoes in blender. Blend on high until fully smooth. Stop to stir then continue to blend until you achieve desired consistency.

2

Pour mixture into a small saucepan and stir in tomatoes.

3

Heat over medium/low heat, stirring occasionally, until your queso is warmed up to your liking.

4

Garnish with extra cilantro, tomatoes,jalapeños and serve with your favorite chips!

5

Enjoy your queso with a refreshing margarita and have a happy Taco Tuesday!!

Vegan Queso Dip
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