This Vegan Queso is made with vegetables, making it sneakily healthy. TABASCO® Sauce gives it a big flavor boost. It’s a terrific dip for holiday parties and game day snacking. Open a bag of chips and dig in!
This recipe makes about 2 cups of dip. A serving size is 2 tablespoons
Place the carrots, onion, cauliflower, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with 3/4 cup of the diced tomatoes, nutritional yeast, garlic, TABASCO® Sauce, cornstarch, apple cider vinegar, chili powder, cumin, onion powder, garlic powder, and salt. Add 1 cup of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
Pour the sauce in a medium-sized sauce pan and place it over medium-high heat. Add the remining diced tomatoes and the diced green chiles. Bring the sauce to a boil, reduce heat and allow to thicken slightly.
Remove from heat. Swirl in a little extra TABASCO® Sauce, and garnish with jalapeno slices, if using. Serve warm with cut veggies, tortilla chips, or crackers.