Minutes Prep time: 30
Minutes Total time: 510
Servings: 12
Difficulty: Intermediate
1 cup raw cashews
1 medium russet potato, peeled and diced
1-1/2 cups unsweetened non-dairy milk
1 tablespoon lemon juice
1/4 cup nutritional yeast flakes
1 tablespoon Gulden's® Spicy Brown Mustard
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground turmeric (for color, optional)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (15 oz each) Gardein® Plant-Based Chili With Beans
tortilla chips, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 72 mg | 7% |
| Carbohydrate | 9 g | 3% |
| Cholesterol | 0 | |
| Total Fat | 5 g | 7% |
| Iron | 1 mg | 7% |
| Calories | 89 kcal | 4% |
| Sodium | 418 mg | 17% |
| Protein | 3 g | 6% |
| Saturated Fat | 1 g | 4% |
| Sugars | 2 g | 0 |
| Vitamin C | 3 mg | 5% |
Cover cashews with enough water to cover by 1 inch, and soak 8 hours or overnight. Drain and transfer to food processor or high-powered blender.
Place potato in a medium saucepan and cover with cold water. Place pan over medium-high heat and bring to a boil. Boil until potato is fork-tender, 6 to 8 minutes. Drain and add potato to blender. Pour in milk, lemon juice, nutritional yeast, mustard, salt, and spices.
Blend mixture until smooth, adding additional non-dairy milk if needed to mix. Pour back into saucepan place over medium heat. Stir in undrained tomatoes and chili. Continue to cook, stirring frequently, until thick and heated through, about 3 minutes. Serve plant-based chili queso dip warm with tortilla chips.
Plant-Based Chili Queso Dip
