Famous Queso Dip veganized!

Ok, with Superbowl this weekend I have to post this recipe!  My dear friend Katie has a Superbowl party every year and there is always this “Famous Queso Dip” served… Let me preface this by saying Katie is an excellent cook and this is not the typical thing for her to prepare for gatherings, but according to her everyone loves this dip and can’t get enough.  Ok, so what is this magical dip?  Well, it’s velveeta and rotel stirred together.  For reals? Yup.  This is what everyone is making such a big deal over?  I was determined to create my own queso dip from scratch that would not only be tasty, but healthy too!  So here it is!  Does it take a little more time and effort to make than Katies, yes, but you will feel way better indulging in mine because it’s made from ingredients that you can pronounce. 😉

Leslie’s Famous (vegan) Queso Dip

Serves 6

2 cups raw cashews

1 3/4 cup water

3 tbsp. nutritional yeast

1 tbsp. chili powder

1/8 tsp. cayenne

1 tbsp. smoked paprika

1 tsp. garlic powder

1 tsp. sea salt

1/4 cup finely diced sweet onion

3 roma tomatoes, diced

1 jalapeño, deseeded and chopped

1/4 cup chopped fresh cilantro

Place the cashews in a bowl and cover with water.  Let soak overnight.  Drain and rinse the cashews and place in a blender along with the 1 3/4 cup water, nutritional yeast, chili powder, cayenne, smoked paprika, and sea salt.  Blend until smooth. Set aside.

In a frying pan and heat on medium, sauté the onions until soft. Add the tomatoes and jalapeno. Reduce heat to low and add in the cilantro.  Stir and serve warm.

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