Vegan Queso Dip with Chips

This vegan queso is a great party food — it's rich and has a complex flavor that everyone from kids to...
Contributor
Vegan Queso Dip with Chips
Rodale Inc

Vegan Queso Dip with Chips

This vegan queso is a great party food — it's rich and has a complex flavor that everyone from kids to grandparents loves. When you serve this dip, make sure it's warm. — Gene Baur, Living the Farm Sanctuary Life.

4
Servings
48
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Jennifer Engel and Heather Goldberg, co-owners of West Hollywood, California-based Spork Foods Cooking Classes.

Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold. 

Ingredients

  • 1 ¼ Cup cashews, soaked in water for 1 hour and drained
  • 2 Cups unsweetened almond milk, plus more if needed
  • 1 Teaspoon vegan margarine
  • ½ white onion, finely diced
  • 3 cloves garlic, roasted and mashed
  • 1 jalapeno chile, seeded and finely diced
  • ¼ Cup nutritional yeast flakes
  • 3 Tablespoons fresh lime juice
  • ½ Teaspoon sea salt, plus more to taste
  • ½ Teaspoon ground black pepper
  • ½ Teaspoon ground cumin
  • 1 15-ounce can organic black beans, rinsed and drained
  • 1 organic tomato, seeded and diced
  • ½ Cup shredded vegan Mexican-style cheese
  • 1 small bag organic corn tortilla chips

Directions

In a blender, combine the cashews and almond milk. Purée to make cashew cream.

Heat a large pot over medium heat and add the margarine, onions, garlic, and chiles. Cook until the onion is soft, 3 minutes. Stir in the cashew cream, nutritional yeast flakes, and lime juice until well blended. Add the salt, black pepper, cumin, beans, and tomatoes and cook for 5 minutes, stirring frequently.

Add the cheese. Cook until creamy and smooth, 1 minute. If the sauce is too thick, add an additional ½ cup almond milk. Remove from the heat. Serve warm with the tortilla chips.

Nutritional Facts

Total Fat
2g
3%
Sugar
6g
7%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
70µg
10%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin E, added
3mg
20%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
193mg
19%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Phosphorus, P
29mg
4%
Selenium, Se
1µg
2%
Sodium, Na
83mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
163g
6%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.