Vegan Queso
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
Ingredients
- ½ cup chopped carrot (about 1 medium-sized or 2 small carrots)
- 1 heaping cup chopped cauliflower
- 2 tablespoons chopped onion
- ¼ cup raw cashews
- 1 14-ounce can diced tomatoes drained, divided
- ¼ cup nutritional yeast
- 2 cloves garlic
- 2 teaspoons TABASCO® Original Red Sauce more to taste
- 2 teaspoons cornstarch
- 1 teaspoon apple cider vinegar
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 1 4-ounce can diced green chiles drained
- Jalapeno slices for serving, optional
Instructions
- 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 ¾ 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.