Vegan Queso Dip
- Servings2 cups (500ml)
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company.
Go nuts!
If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Vegan Queso Dip
- Servings2 cups (500ml)
Ingredients
- 1 cup (250 mL) raw sunflower seeds
- 1 cup (250 mL) boiling water
- 1/4 cup (60 mL) lemon juice
- 2 garlic cloves, peeled and minced
- 1 chipotle pepper in adobo, chopped
- 1/2 cup (125 mL) nutritional yeast
- 1 tsp (5 mL) onion powder
- 1/2 tsp (2 mL) chili powder
- 1/2 tsp (2 mL) kosher salt
- 1/2 tsp (2 mL) ground cumin
- 1 Tbsp (15 mL) chopped cilantro leaves, for garnish (optional)
Nutrition
Per serving: 1/4 cup (60ml)
- calories77
- protein6 g
- total fat 4 g
- sat. fat0 g
- total carbohydrates7 g
- sugars1 g
- fibre4 g
- sodium82 mg
Directions
01
To bowl of high-powered blender, add sunflower seeds and boiling water and let sit for 10 minutes.
02
Add remaining ingredients, except cilantro, and blend on high speed, scraping down sides of bowl as needed, until creamy and smooth, about 3 minutes. If too thick, add boiling water until desired consistency is reached.
03
Transfer queso to serving bowl and top with cilantro, if desired. Leftovers may be refrigerated in an airtight container for 3 days.
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