Vegan Queso Blanco Dip (White Cheese)
Vegan Queso Blanco Dip is a dairy-free, gluten-free, soy-free, oil-free, and better-for-you take on the tex-mex favorite white cheese sauce!
Servings 4 cups
Ingredients
- 2 cups raw cashews soaked overnight
- 1 medium russet potato peeled and roughly chopped
- ½ small yellow onion
- 2 cups low sodium vegetable broth
- 2 tablespoons lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 teaspoons sea salt
- Optional add-ins: Chopped green chiles, diced tomatoes
Instructions
- Begin by soaking cashews overnight. Add them to a bowl and cover with water.
- When you're ready to make the dip, bring a small pot of water to a boil. Add the potato and cook until soft, about 20 minutes. Drain, let cool, then transfer to a blender.
- Drain and rinse the cashews then add to blender with the remaining ingredients.
- Blend until smooth. Add more vegetable broth and seasoning, as needed. Once completely blended, stir in optional add-ins.
- Transfer to a pot over medium heat and warm until it reduces into a thick and ooey-gooey cheesy dip. Stir occasionally then serve hot or pour into a crockpot to keep warm.
