Vegan Queso Dip

Vegan Queso Dip
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