Easy Nut-Free Vegan Queso Dip
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2½ cups
This creamy vegan queso dip is easy to make, nut-free and perfect for serving with chips or nachos
  • 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
  1. Boil potatoes for about 10 minutes or until soft and cooked through. Be sure not to over boil or dip will be too starchy
  2. Drain the potatoes and add to a blender along with oil, almond milk, lime/lemon juice, jalapenos, pickling liquid, mustard, nutritional yeast and spices
  3. Blend until smooth then transfer to a skillet and warm over low heat
  4. Add salsa and stir gently until dip begins to thicken
  5. If too thin, mix together corn starch and water in a small bowl and stir into the cheese sauce
  6. Continue to warm, stirring gently until desired thickness is reached and the dip is heated through
  7. Serve immediately with chips, nachos or any other food you think needs a hit of spicy cheesiness!
Adapted from Hot for Food
Recipe by Diary of an ExSloth at https://www.exsloth.com/nut-free-vegan-queso-dip/