This creamy vegan queso dip is easy to make, nut-free and perfect for serving with chips or nachos
Ingredients
2 cups white potato, peeled and cubed
¾ cup sweet potato, peeled and cubed
⅓ cup sunflower oil
⅓ cup non-dairy milk
juice of 1 lime or ½ a lemon
10 pickled jalapeño slices
¼ cup jalapeño pickling liquid
2 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
2 - 3 tbsp nutritional yeast
1 tsp mustard
¼ - ⅓ cup salsa of choice
optional: 2 tsp corn starch + a little water
Instructions
Boil potatoes for about 10 minutes or until soft and cooked through. Be sure not to over boil or dip will be too starchy
Drain the potatoes and add to a blender along with oil, almond milk, lime/lemon juice, jalapenos, pickling liquid, mustard, nutritional yeast and spices
Blend until smooth then transfer to a skillet and warm over low heat
Add salsa and stir gently until dip begins to thicken
If too thin, mix together corn starch and water in a small bowl and stir into the cheese sauce
Continue to warm, stirring gently until desired thickness is reached and the dip is heated through
Serve immediately with chips, nachos or any other food you think needs a hit of spicy cheesiness!