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Vegan Queso Dip

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This healthy vegan queso dip features real, whole ingredients to keep it gluten free and plant based: you’ll find yourself addicted.

Ingredients

Scale
  • 1/2 cup raw cashews, soaked overnight and drained
  • 2 garlic cloves
  • 1 shallot
  • 1/4 cup jarred jalapeños
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon jalapeños juice (from the jar)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chipotle powder
  • 1 cup water
  • 1/4 cup chickpea flour
  • Cilantro, for garnish

Instructions

  1. In a high-speed blender, blend the cashews, garlic, shallot, jalapeños, yeast, turmeric, jalapeño juice, salt, and chipotle powder; set aside.
  2. In a small saucepan, whisk together the water and chickpea flour until no lumps remain. Turn the heat to medium and continue whisking every few seconds to prevent scorching. Whisk for roughly 6 to 7 minutes, until the mixture thickens and resembles a roux or melted cheese. Remove from the heat and carefully scrape into the blender with the other ingredients.
  3. Blend the ingredients on high for 1 minute, stopping to scrape down the sides of the blender, until smooth and creamy. Taste and adjust seasoning, adding more chipotle, salt, turmeric, or yeast if desired.
  4. Use a rubber spatula to scrape the dip into a serving bowl, and top with cilantro. Serve immediately while hot, or let dip cool a bit (dip will continue to thicken as it cools). Leftovers can be refrigerated in a resealable container and can be eaten cold or reheated on the stove.

Notes

Adapted with permission from Chickpea Flour Does It All by Lindsey Love

Find it online: https://www.acouplecooks.com/chipotle-vegan-queso-dip/