Vegan Queso Dip
WFPB Vegan Queso Dip is a quick and tasty Tex-Mex dip that just goes lightly spicy. We prepare the dip from cashews or sunflower seeds and the dip gets its authentic taste from the spices it contains. This dairy-free and gluten-free Queso is prepared with whole foods and is made entirely without oil or sugar.
Ingredients
- 1 cup 150 g raw unsalted cashew nuts
- 1 cup 250 ml unsweetened almond milk
- ½ cup 30 g nutritional yeast
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon paprika sweet
- ½ teaspoon turmeric
- 1 tablespoon pickled jalapeño juice
- 1 teaspoon cumin powder
- 2 teaspoon tapioca starch
- 1 teaspoon psyllium husk
- 14 oz 400 g canned cubes of tomatoes with green chilli peppers, some left to garnish*
- fresh chopped coriander for garnish
- Jalapeno rings for garnish
Instructions
- * If you don't find any, take small diced tomatoes and cut jalapeños into small pieces. Look here how spicy you want it to be. Check the Mexican aisle in the supermarket to see if you can find these tomatoes.