REcipesshopaboutcontact
Search icon

Easy Vegan Queso

This Vegan Queso recipe is super thick and creamy – you’d never know it’s filled with veggies! Made without cashews, this nut-free vegan queso is a cheesy, plant-based dip made allergy friendly!

Author:

Elizabeth | At Elizabeth's Table

Serves:

16

Prep:

15

minutes

Cook:

20

minutes

TOtal:

35

minutes

Ingredients

  • 2 Yukon Gold Potatoes, quartered
  • 1 Large Carrot, quartered
  • 4 Ounces Vegan Cream Cheese or 2 Tablespoons Sunflower Seed Butter
  • 3 Tablespoons Nutritional Yeast
  • 4 Cloves Minced Garlic
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Teaspoons Cornstarch
  • 2 Teaspoons Sriracha
  • 1 Teaspoon Cumin
  • 1 Teaspoon Paprika
  • 1 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1 Cup Boiling Water

Instructions

  1. Place the potatoes and carrots in a microwave-safe bowl (preferably one with a lid) add 1/4 cup of water and the lid or a paper towel. Microwave on high for 4-5 minutes. Let cool until easy to handle.
  2. Add the potatoes, carrots, vegan cream cheese, nutritional yeast, garlic, cornstarch, apple cider vinegar, sriracha, cumin, paprika, salt, and pepper to a blender or food processor. Blend, adding the water slowly, until smooth and creamy. Adjust spice level and salt as desired. Serve and enjoy!