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Homemade No Nuts! Vegan Queso Dip recipe photo

No Nuts! Vegan Queso Dip

This No Nuts! Vegan Queso Dip is creamy, cheesy, and nut-free! Perfect for gatherings or a cozy movie night!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 1 cup Potato (diced, 1 medium)
  • 1 cup Sweet potato (diced, 1 small/medium)
  • 1 cup Carrot (diced, 1 medium)
  • 1 cup Onion (chopped, small)
  • 1 clove Garlic
  • 3 cups Veggie broth For cooking and blending
  • 1 cup Veggie broth (cooking water)
  • ½ cup Sunflower seed (raw, unsalted)
  • 2 Tbsp Nutritional yeast
  • 1 Tbsp Lemon juice (freshly squeezed)
  • ½ tsp Hot chili powder or flakes
  • ½ tsp Sweet smoked paprika powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Sriracha (or any other chili paste, optional)
  • 3 Tbsp Salsa For added flavor and texture
  • 1 Tbsp Freshly chopped cilantro (to taste)

Equipment

  • Large Pot
  • Blender or food processor
  • Cutting board and knife
  • Measuring cups and spoons
  • Serving bowl

Method
 

Instructions
  1. Step 1: Prepare the Vegetables - Start by dicing your potatoes, sweet potatoes, carrots, and onion. Make sure to chop them into similar-sized pieces for even cooking. Mince the garlic and set aside.
  2. Step 2: Boil the Veggies - In a large pot, add the diced potatoes, sweet potatoes, carrots, and onion. Pour in 3 cups of veggie broth and bring to a boil. Cook until the veggies are tender, about 10-15 minutes.
  3. Step 3: Blend It Up - Once the veggies are cooked, drain the broth (but save it for later). Transfer the veggies to a blender or food processor. Add the sunflower seeds, nutritional yeast, lemon juice, hot chili powder, smoked paprika, salt, pepper, and any remaining veggie broth you saved earlier, a little at a time, until you reach your desired consistency.
  4. Step 4: Adjust the Flavor - Taste your queso dip and adjust the seasoning as needed. If you like it spicier, add some sriracha or jalapeño. Blend again until smooth.
  5. Step 5: Mix in the Fresh Ingredients - Transfer the blended dip to a serving bowl. Fold in the chopped bell pepper, salsa, and freshly chopped cilantro. Mix until well combined.
  6. Step 6: Serve and Enjoy! - Serve your No Nuts! Vegan Queso Dip warm with tortilla chips, fresh veggies, or even drizzled over nachos. Enjoy the creamy goodness!

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze in small portions for up to 3 months, thaw before reheating.
  • Add a splash of veggie broth when reheating to restore creaminess.