Vegan Queso Blanco Dip

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One of my favorite things at a Mexican restaurant was getting queso dip. So creamy, cheesy, full of flavor. Well let me tell you this dip lived up to my expectations and I may or may not have eaten all of it. This is why I go to the gym, so I can eat copious amounts of vegan queso.

RECIPE VIDEO

This recipe does have a bit of a kick to it. If you aren’t into spicy food just don’t add the jalapeno or not as much jalapeno. The dip is best served hot and perfect for dipping chips in or even smothering on top of a burrito or chimichanga.

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Ingredients
2/3 cup of soaked cashews [90g]
1/2 jalapeno, chopped
1/2 bell pepper, chopped
1/4 tsp chili powder
1/4 tsp red pepper flakes
2 tsp garlic powder
1 tsp salt
1/2 tbsp tapioca starch
1 tbsp nutritional yeast
1/2 tsp olive oil
1/2 block vegan mozzarella or any white cheese [85g]
2/3 cup almond milk
2/3 cup water

Method
Soak cashews for at least 2 hours or boil for a half hour. In a pan on low heat add oil, jalapeno, bell pepper, red pepper flakes and chili powder. Mix around and cook on low heat to sauté. In a blender add the soaked cashews, garlic powder, salt, tapioca starch, nutritional yeast and 1/3 cup of water. Begin to blend and while blending add the other 1/3 cup of water. If it is a little bit runny that is okay it will thicken as it cooks. Into the pan with the jalapeno add 1/3 cup of almond milk and the blended cashew mixture. Mix together and then grate in the vegan mozzarella. Continue to mix on low heat until everything is melted and smooth. If it is getting too thick add in the other 1/3 cup of almond milk. Serve with chips and top with extra jalapeno if you like.

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One thought on “Vegan Queso Blanco Dip

  1. This looks absolutely incredible Francesca! I can’t wait to try it. A good dip is basically magic, right? ^^ Thanks for sharing another beautiful, creative recipe :). You’re truly a food genius!

    Like

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