1 cup raw cashews
1 medium carrot, cut in large chunks (about 3/4 cup)
1-1/2 cups unsweetened cashew or almond milk
1-1/2 cups cold water
1/3 cup nutritional yeast seasoning
2 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 teaspoons chopped garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1 can (10 oz each) Ro*Tel Diced Tomatoes with Green Chilies & Chipotle Peppers, undrained
1 teaspoon hot pepper sauce (or more to taste)
1-1/2 teaspoons kosher salt
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
Frontera® Blue Corn Tortilla Chips, for serving
Vegan Queso Dip
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||1 g||4%|
|Vitamin C||2 mg||4%|
|Vitamin A||762 iu||15%|
Place cashews and carrot in medium saucepan; add enough water to cover. Bring to a boil and cook until carrot is tender, about 15 minutes. Drain and transfer to a blender container. Add cashew or almond milk, cold water, nutritional yeast and cornstarch. Blend until smooth.
Heat vegetable oil in a medium saucepan over medium heat. Add onion and cook until tender, about 3 minutes. Stir in garlic, cumin and paprika and cook 30 seconds. Pour in cashew puree, undrained tomatoes, hot sauce and salt. Cook until thickened, about 5 minutes, stirring occasionally. Remove from heat and stir in cilantro and lime juice. Serve with tortilla chips.
Vegan Queso Dip
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