How To Make Vegan Chipotle Carrot Queso Dip
You can still enjoy a delicious queso dip even if you’re vegan. Read on and discover how you can make a vegan version of this creamy dip.
Warm the olive oil in a medium-sized pot over medium heat. Add the chopped carrots, onions, garlic, and a dash of salt.
Cook, stirring often until the onions are translucent and the carrots are tender around 7 to 10 minutes. Remove from heat.
In a blender, combine the cashews, vegetable broth, and carrot-onion mixture.
Add nutritional yeast, adobo sauce, cumin, and 1/2 teaspoon salt. Puree the mixture until it is completely smooth.
Taste and adjust as necessary—add more nutritional yeast for more cheesy flavor and more adobo sauce for more heat. Season to taste with salt and black pepper and blend again.
Next, warm the queso, either by using a blender until it’s sufficiently heated or by pouring the queso back into the pot and warming it over medium heat, stirring frequently, until warmed through.
Stir the drained green chilis and optional chopped jalapeños into the mixture.
Pour it into a serving bowl and top with chopped cherry tomatoes, cilantro, and more jalapeños. Dig in!
- Calories: 950.32kcal
- Fat: 67.46g
- Saturated Fat: 11.65g
- Monounsaturated Fat: 36.99g
- Polyunsaturated Fat: 11.69g
- Carbohydrates: 65.56g
- Fiber: 14.09g
- Sugar: 16.27g
- Protein: 38.67g
- Sodium: 1286.33mg
- Calcium: 134.95mg
- Potassium: 1412.29mg
- Iron: 12.56mg
- Vitamin A: 635.46µg
- Vitamin C: 45.34mg
Have your own special recipe to share? Submit Your Recipe Today!