Healthy Queso
Use this easy plant-based queso as a unique and delicious alternative to a traditional dairy-based dip. This recipe is filled with veggies, and tastes just as delicious as any other cheesy dip. I use this as a base for a TON of Mexican dishes that I make, but it also tastes good on its own with a huge bowl of tortillas chips!
INGREDIENTS
Serves 6 - 8
1 Russet Potato Peeled & Diced
1/2 Yellow Onion Roughly Chopped
2 Carrots Peeled & Chopped
1/2 C Unsalted Cashews
3 Garlic Cloves
3 Tsp Mustard
2 tsp salt or to taste
Black pepper
4 Tsp Vinegar
1/2 C Cooking Liquid from Boiled Vegetables
Rotel Original Diced Tomatoes & Chilis - 10 Oz Can
Fresh Jalapeños Finely Minced or Pickled Jalapeños
INSTRUCTIONS
Add potato, onion, carrot, and cashew to a soup pot with a heft pinch of salt and water to cover two inches above the vegetables. Bring the vegetables to a boil for 15-20 minutes until the vegetables are fork tender. Reserve the water before while draining the vegetables after they cook.
Add the vegetables to a high speed blender along with 1/2 cup of the water that you reserved (you may need more after you blend depending on the consistency). Also add in the garlic cloves, mustard, salt, black pepper, and vinegar. Blend until the mixture is very smooth.
Pour the mixture back into the soup pot. Bring it to a boil.
Add in the diced tomatoes along with jalapeños. Mix to combine till everything is heated through.
Serve with chips or any of your favorite foods as a replacement for dairy-based queso. Enjoy!