Vegan Loaded Queso Dip

Dipping a chip in a bowl of Vegan Loaded Queso

Print Recipe

5 from 4 votes

Serve this Vegan Loaded Queso Dip with oil-free baked tortilla chips and enjoy!

Prep Time30

Cook Time2

Total Time2 30

Course: Appetizer

Cuisine: Mexican

Keyword: Cheese sauce, Loaded Queso

Servings:

Calories: 137.9kcal

Author: Teresa Sklenicka

Ingredients

Cheese Sauce Ingredients:

1 cup diced onion
1 cup diced potato
2 cups water
1 cup raw cashews
4 oz diced green chilies mild
2 cloves garlic
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon turmeric
1 teaspoon salt
½ – 1 teaspoon Chipotle powder
½ teaspoon cumin
½ teaspoon garlic powder

Add-ins:

1 can diced tomatoes drained
1 can black beans drained and rinsed
¼ pack of Trader Joe’s vegan Soyrizo or other brand of vegan chorizo.

Instructions

Bring the onion and potatoes to a boil in pot with two cups of water. Once boiling, reduce the heat to simmer, cover, and cook for approximately 10 minutes, until the potatoes are soft.
With a slotted spoon, transfer the onions and potatoes to a high speed blender. Add one cup of the cooking water.
Add all of the remaining cheese sauce ingredients, and blend until smooth.
Transfer the cheese sauce to a mini crock pot or sauce pan.
Stir in the diced tomatoes, black beans, and Soyrizo.
Heat the sauce in a mini crock pot until hot (approximately 2 hours).
Serve warm with tortilla chips.

Notes

Start with just 1/2 teaspoon of chipotle powder. If you want a spicier dip, increase the amount to your taste.

If you don't have a mini crock pot, this dip can be heated on a medium low temperature in a pot on a stove. Be sure to stir it continually so it doesn't scorch on the bottom. Alternatively, the dip can be heated in a bowl in the microwave.

If you don't have a high speed blender such as a Vitamix or Blendtec, the cashews will need to be soaked for 4 or more hours before making this dip.

Nutrition