Make sure to store the sauce in an air-tight jar in the fridge, so you can snack on it for several days. It goes amazingly with unsalted corn tortillas, but also works great on top of potatoes or rice! Feel free to experiment! 🙂 If you go with the tortillas, make sure to get unsalted ones, as the salted ones just dehydrate your body unnecessarily and are really unhealthy. Also, there are amazing unsalted options out there, which are just as tasty!

This queso dip is great for parties, picnics or just your regular lunches/ dinners! It’s heavenly creamy, vegan, oil-free and contains just the right amount of spices! I’ve made this several times by now and still love it! 🙂

Loaded Vegan Queso

Prep Time 5 mins

Total Time 25 mins

Serves 5 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 big potato
• 1 small onion
• 1 Tbsp vegetable stock + 1/3 cup water (add more for desired consistency)
• 1/2 cup rice milk
• 1/2 cup cashews (soaked in water for 4-6 hours)
• 1.5 tsp ground paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/2 tsp garlic powder
• 1 garlic clove
• 1/2 tsp Sriracha (optional)
• Toppings:
• 1 can black beans, drained
• 1 red onion, cut into small cubes
• cilantro
• 1 green onion, cut into slices
• 1 tomato, cut into cubes
• avocado, cut into cubes
• unsalted corn tortilla chips

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Instructions

1. Cook/ steam the potato and onion until soft.
2. Place all the ingredients for the queso into a high-speed blender and blend until smooth (2-3 minutes). If it’s not liquid enough, add a bit more water (just be careful so it doesn’t get too liquid, you want to have the creamy consistency).
3. Add desired toppings and serve with unsalted corn tortilla chips!
4. Store in an air tight jar in the fridge for 3 days.

Nutrition

• Serving Size: 142g
• Calories: 152
• Sugar: 2g
• Sodium: 67g
• Fat: 6g
• Saturated Fat: 1.3 g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0g

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