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.
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
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Warm the olive oil in a medium-sized pot over medium heat. Add the chopped carrots, onions, garlic, and a dash of salt.
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Cook, stirring often until the onions are translucent and the carrots are tender around 7 to 10 minutes. Remove from heat.
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In a blender, combine the cashews, vegetable broth, and carrot-onion mixture.
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Add nutritional yeast, adobo sauce, cumin, and 1/2 teaspoon salt. Puree the mixture until it is completely smooth.
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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.
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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.
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Stir the drained green chilis and optional chopped jalapeños into the mixture.
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Pour it into a serving bowl and top with chopped cherry tomatoes, cilantro, and more jalapeños. Dig in!
Nutrition
- 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
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