Vegan Queso with Green Chilies
A delicious chile con queso dip for vegans or anyone with a dairy intolerance and for everyone that loves cheese sauce.
servings: 4-6
total time: 30 minutes
recipe by: Rae
Ingredients
- 1/4 cup raw cashews, soaked overnight
- 1 cup Yukon gold potatoes, peeled and chopped
- 1/4 cup carrots, peeled and sliced
- 1/3 cup onions, peeled and chopped
- 1 cup water
- 1 clove garlic, peeled
- 1/4 tsp prepared mustard
- 2 tsp salt
- 1/4 tsp black pepper
- dash cayenne pepper
- pinch paprika
- 1 TBSP nutritional yeast
- 1 TBSP lemon juice
- 1 can (4.5 oz) green chilies with with the liquid
- 1/3 cup oil
Cool Tools For Your Kitchen
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Lodge Enameled Dutch Oven - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
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Directions
- In a small pot combine the cashews, potatoes, carrots, onions, and water. Bring to a boil and cook, partially covered, until the vegetables are very tender. About 15 minutes.
- Pour the vegetables and remaining liquid into a blender.
- Add the garlic, mustard, salt, pepper, cayenne, paprika, nutritional yeast and lemon juice. Add 3/4 of the can of green chilies. Puree until smooth.
- As the motor runs slowly drizzle the oil into the sauce until well incorporated.
- Taste and season with more salt and pepper if needed. Add a little more nutritional yeast if youd like it to taste cheesier.
- Stir in the remaining green chilies.
- Serve with tortilla chips.
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