Vegan Chipotle Queso Dip
This dip is packed with nutrients and flavor! It’s the perfect snack to bring to your super bowl party or any get-together with some friends. I like to eat this dip with corn chips OR spread some on my tacos and burrito bowls. However you plan to use it, it’s sure to be a hit!
Nutrient Highlight: Beta-carotene
Beta-carotene is the pigment responsible for the orange hue in sweet potatoes and carrots. It’s a powerful antioxidant that fights against oxidative damage and protects against cancer.
Makes: About 5 servings
Preparation: 15 minutes
Total time: 30 minutes
Ingredients
1 small sweet potato peeled and cubed
1/2 cup diced or shredded carrots
1/2 cup raw cashews
1/2 cup nutritional yeast
1 tsp garlic powder
1 tsp salt
1 tbsp sriracha (or alternate hot sauce)
1 can chipotle peppers in adobo sauce
Juice of 1-1.5 lemons
1 tsp white vinegar
Instructions
In a medium sauce pan, bring about 4 cups of water to a boil. Add in the carrots, sweet potato and cashews. Simmer for 15 minutes, until fork tender.
Strain the carrots, sweet potato and cashews. Add into a high powered blender or food processor.
Open the can of chipotle peppers, add about 2 tbsp of the adobo sauce into the blender along with 1-2 peppers.
Add nutritional yeast, lemon juice, sriracha, white vinegar, salt, and garlic powder into the blender. Start with one lemon, then taste and add more if needed.
Start on low then work your way up to high power. Blend for up to 5 minutes to ensure creaminess. Add about 1/4 cup water if your blender needs help.
Slice 4-5 peppers open and remove the seeds by scraping it with your knife. Mince up into small bites. Scrape the queso mix into a bowl and mix in the minced peppers, while reserving about a tablespoon of chopped pepper for the topping.
Serve right away as a warm dip or store in refrigerator and serve cold
