May 8, 2016

Vegan Cheesy Queso Dip Recipe

You got me at cheesy and dip. There is nothing yummier than a cheesy dip. My mouth is watering right now just thinking about it.

Why do I love this dip? It is:
Creamy? Tick!
Tasty? Tick!
Easy? Tick!
Cheesy? Tick!
Decadent? Tick!
Healthy? Tick!

Seriously, store this in your recipe pocket for your next social gathering. You will gain the reputation of being an amazing cook plus more friends. It is a win win! Enjoy.

2 cups plant milk (such as Vitasoy Soy Milk)
1 cup raw cashews, pre-soaked for a few hours then drained
1/2 cup nutritional yeast
big big pinch salt
1/2 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon corn flour
2 teaspoons paprika

  1. Soak your cashews for a few hours prior to making the recipe. Drain and pour into a food processor.
  2. Add all other ingredients and process until smooth and creamy without lumps.
  3. Taste and season with more salt if needed.
  4. Pour into a pot on medium heat and stir until it begins to simmer/bubble.
  5. Stir for a minute or so until it thickens and take off the heat.
  6. Pour into a bowl and serve immediately!

Nutrition information is an approximate guideline only.
High in iron, niacin, phosphorus, riboflavin, calcium and thiamin.

1 comment :

  1. Hi Maddi, how long does this keep for in the fridge? And can it be frozen? Thanks!