It’s here! Easy Vegan Queso Dip
I know, you’re probably thinking “Whaa? …There’s no way this can be a good…an easy vegan queso dip?” Dudes….I make this to put on so many recipes and it’s so rich and creamy every time. My favorite application is with savory waffles. Perfect to bring to gatherings as a Rotel dip well. It actually tastes better than the dairy version. Also it’s cholesterol-free! 😉
Makes about 2 cups
Time to make: 20 minutes
Step One:
1 cup cashew splits, soaked for about 2 hours – or – 1 cup almonds, soaked overnight (if using almond slivers, soak for a couple hours)
1 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ tablespoons arrowroot powder
1 ½ teaspoons salt
2 ½ tablespoons nutritional yeast
Pour off the water that the nuts have been soaking in and place all ingredients into a blender and puree until smooth.
Step Two:
Pour creamy mix into a small pot over medium heat. Stir occasionally so no lumps form.
Cook until desired consistency is reached
Add 1 cup roasted chilis of your choice
Serve warm….and with a warm heart 🙂
<3