Name: Vegan Queso Dip
Ingredients: ⅓ 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; ⅔ cup Well drained fire-roasted tomatoes; ½ tsp Garlic Powder

AuthorLo Bosworth

Yields1 Serving

⅓ 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

⅔ cup Well drained fire-roasted tomatoes

½ tsp Garlic Powder

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.

Pour mixture into a small saucepan and stir in tomatoes.

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

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

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

Ingredients