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Vegan salsa con queso in bowl

Vegan Salsa Con Queso


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4.5 from 10 reviews

  • Author: Lindsay Cotter
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Vegan salsa con queso is a warm cheese dip recipe that’s quick & easy! This vegan cheese dip is plant-based, using fresh vegetables & Tex-Mex spices. Gluten free, dairy free, low carb, grain free, and a Paleo option.


Ingredients

Units Scale
  • 1 large peeled and cooked potato (about 1 1/4 cup, chopped)
  • 1 cup cooked baby carrots
  • 1 cup cooked cauliflower florets
  • 1/4 cup olive oil or avocado oil
  • 1 Tablespoon lemon juice
  • 2/3 cup canned diced tomatoes with green chiles, drained
  • 6 Tablespoons of nutritional yeast (see notes for substitutes)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder or onion salt
  • 2 teaspoons to 1/2 Tablespoon chili powder

Instructions

  1. To cook the vegetables – Peel the potato, pierce it with a fork, and place it in the microwave for 6 minutes until soft. Remove from the microwave and cut into smaller pieces. Place the baby carrots and cauliflower in a large microwavable bowl, add a few tablespoons of broth or water, cover with a paper towel and place in the microwave for 1 to 2 minutes or until soft and cooked. Remove and drain excess water. (Steam the vegetables on the stove top. Make sure they are soft enough to blend then discard the water before blending.)
  2. Place the cooked vegetables and oil in a blender or food processor. Blend until combined. Then add the lemon juice and canned tomatoes with green chilies and blend again on high.
  3. Add the nutritional yeast, salt, garlic powder, onion powder and chili powder. Blend on high until a creamy cheese texture forms scraping the sides a few times in order for the vegetables to blend well. It should look like queso or a melted cheddar.
  4. Pour the batter into a large bowl and serve with an fresh vegetables or gluten free baked tortilla chips.
  5. Store in the refrigerator in airtight container for up to five days.

Notes

Substitutes – Use parmesan cheese or a vegan cheese replacement in place of nutritional yeast.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: appetizer
  • Method: blend
  • Cuisine: Mexican, Tex-Mex

Nutrition

  • Serving Size: 1
  • Calories: 100
  • Sugar: 2g
  • Fat: 6g
  • Saturated Fat: .05g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg