Vegan Queso Dip With Chips
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 ¼ cup cashews, soaked in water for 1 hour and drained
  • 2 cup unsweetened almond milk, plus more if needed
  • 1 teaspoon vegan margarine
  • ½ white onion, finely diced
  • 3 cloves garlic, roasted and mashed
  • 1 jalapeno chile, seeded and finely diced
  • ¼ cup nutritional yeast flakes
  • 3 tablespoon fresh lime juice
  • ½ teaspoon sea salt, plus more to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • 1 15-ounce can organic black beans, rinsed and drained
  • 1 organic tomato, seeded and diced
  • ½ cup shredded vegan mexican-style cheese
  • 1 small bag organic corn tortilla chips
Directions
  1. In a blender, combine the cashews and almond milk. Purée to make cashew cream.
  2. Heat a large pot over medium heat and add the margarine, onions, garlic, and chiles. Cook until the onion is soft, 3 minutes. Stir in the cashew cream, nutritional yeast flakes, and lime juice until well blended. Add the salt, black pepper, cumin, beans, and tomatoes and cook for 5 minutes, stirring frequently.
  3. Add the cheese. Cook until creamy and smooth, 1 minute. If the sauce is too thick, add an additional ½ cup almond milk. Remove from the heat. Serve warm with the tortilla chips.