Name: Vegan Chipotle Carrot Queso Dip Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 3
Ingredients: 3 large carrots; 1 small white or yellow onion; 4 cloves garlic; 1 ½ tsp extra-virgin olive oil; 1 cup raw cashews; 1 ¼ cup vegetable broth; 4 tbsp nutritional yeast flakes; 3 tbsp adobo sauce; ½ tsp ground cumin; ½ tsp salt, more to taste; freshly ground black pepper; 1 can small green chilis; 2 tbsp finely chopped pickled jalapeño peppers; Big handful cherry tomatoes; Handful chopped fresh cilantro

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.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

3large carrots
1small white or yellow onionchopped
4clovesgarlicpressed or minced
1 ½tspextra-virgin olive oil
1 cupraw cashewssoaked for at least 2 hours if not using a Vitamix or Blendtec blender (see notes for quicker alternatives)
1 ¼cupvegetable broth
4tbspnutritional yeast flakesto taste
3tbspadobo saucefrom canned chipotle peppers
½tspground cumin
½tspsalt, more to taste
freshly ground black pepperto taste
1can small green chilisdrained
2tbspfinely chopped pickled jalapeño peppersoptional, for a vinegary kick
Big handful cherry tomatoeschopped
Handful chopped fresh cilantro

Instructions

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!