Healthy Queso

Easy plant-based queso filled with veggies. Tastes just as delicious as traditional dairy-based dip! ⏱️ Total Time: 40 minutes

Ingredients

Ingredients

• 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

1. Add potato, onion, carrot, and cashews to soup pot with water to cover 2 inches above vegetables. Add pinch of salt.
2. Bring vegetables to boil for 15-20 minutes until fork tender. Reserve cooking water before draining.
3. Add vegetables to high speed blender with 1/2 cup reserved water, garlic, mustard, salt, pepper, and vinegar.
4. Blend until very smooth. Add more water if needed for desired consistency.
5. Pour mixture back into pot and bring to boil.
6. Add diced tomatoes and jalapeños. Mix to combine and heat through.
7. Serve with chips or use as replacement for dairy-based queso in any dish!