![]() ![]() Made with the beans, nutritional yeast, peppers, and a few spices, this is the perfect dairy-free alternative to traditional queso dips. Yep, no nuts or raw cashews or even coconuts around here for this recipe! Unlike most vegan queso dip out there, this one is made with a base of the humble cannellini bean. Vegan queso dip in a bowl ready for a party. I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.īe sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.This amazing plant based queso cheese dip is creamy, savory, and a little bit spicy that is so easy to mix up that it’s ready in less than 10 minutes to top tacos, pour over nachos, or use in mac and cheese. Then, bust out your blender and purée until smooth.Īdd a few extras, gently heat until bubbly, grab those chips, and dive in! Snacking bliss! More vegan dip recipes Throw the cashews in there, too, so no need to soak them first. Then just simmer the squash until tender. You could even skip that part and buy pre-chopped squash if you prefer. The only prep work is peeling and cutting the butternut squash. This Vegan Queso needs less than 10 ingredients and no special skills. Increase the heat – If you are a lover of all things spicy, feel free to stir in a few dashes of hot sauce after tasting to reach the level of heat you desire. I like to reach for something spicy as the heat level will be toned down by the accompanying ingredients. Just make sure it’s unsweetened and unflavored. Non-Dairy Milk – Any plant milk will work, aside from coconut. You could also substitute a tablespoon of mellow white miso for the nutritional yeast instead, which also imparts a savory, salty, somewhat cheesy-like flavor when combined with the other ingredients. The final dish won’t be quite as “cheesy”, but will still be delicious. If you can’t find it or can’t have it, you could leave it out. It lends a savory, nutty, and mild cheesy flavor. Nutritional Yeast – “Nooch” as it is sometimes referred to is high in protein, vitamins and minerals, and is low in fat. Pumpkin seeds may also work, but make sure you have a high speed blender to ensure they purée into a perfect creamy texture. I promise you won’t be able to stop eating this stuff!īutternut Squash – If you want to save some time, buy pre-chopped butternut squash in the produce section of your grocery store.Ĭashews – For a nut free version, try using and equal amount of creamy white beans instead. I added some smoked paprika for some smoky notes and green chiles and salsa for a little heat. I knew this vegan cheese sauce had potential to be turned into a spicy vegan cheese dip as well and, thankfully, it worked! It really tastes like cheese dip!! I’ve already used this sauce in my Baked Buffalo Chickpea & Artichoke Taquitos and as the base for my Vegan Broccoli Cheese Soup – 2 more reader faves! And it’s made from all whole food plant based ingredients. My Butternut Squash Mac and Cheese has been winning over vegans and carnivores, kids and adults, men and women alike. 4 Homemade Vegan Queso Ingredients notes and substitutions ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |