There’s nothing I love more than a good dip, especially one made with simple and clean ingredients. Since going vegan, I have really missed a cheesy dips, so I thought I would make my own vegan queso dip recipe using clean and healthy ingredients. This recipe has veggies, nuts, spices, and, of course, the most important vegan cheesy ingredient- nutritional yeast.
This post is kindly sponsored by Bragg. Bragg offers amazing plant based ingredients and they have been one of my favorite brands ever since I started eating plant based over four years ago. One of my favorite products of theirs has always been their nutritional yeast.
Nutritional yeast is great for so many reasons. It’s a great source of muscle-building protein and is also packed with B vitamins that support metabolism and improve overall skin, hair and nail health. Not to mention it has an amazing flavor that adds delicious cheesiness to any vegan recipe!
You can purchase Bragg products from your local Kroger store, or online by visiting amazon.com/bragg.
Now let’s get into how to make this delicious vegan queso dip!
What you will need
For this recipe, you will need
- splash of Bragg Organic Extra Virgin Olive Oil
- 1/2 cup chopped onion
- 3 cloves of garlic
- 1/2 cup chopped tomato
- 1 cup sweet potato
- 1 cup Russet potato
- 2-3 cups of veggie broth
- 1/2 cup cashews
- 1/3 cup Bragg Nutritional Yeast
- 1/2 tbsp Bragg Apple Cider Vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tsp corn starch
How to make your dip
- Start with soaking the cashews in some boiling water and leave them to soak for 20-30 minutes.
- To a pan, add a splash of olive oil and sauté the onions and garlic.
- After they have cooked for a few minutes, add the chopped tomato and sauté for a few more minutes.
- Then add the chopped sweet potatoes and chopped Russet potato along with the vegetable broth.
- Cook until the potatoes are nice and soft.
- After everything has cooked, transfer the ingredients from the pan to a large blender.
- Add the cashews, nutrition yeast, apple cider vinegar, salt, pepper, paprika, and corn starch.
- Blend really well until you get a nice and creamy consistency.
- I topped my queso dip with jalapeños, tomatoes, and chilly flakes.
I’ve made a short little video showcasing how to make this recipe if you are more of a visual person like me 🙂
If you liked this vegan queso dip recipe, you might also like these other vegan dips and sauces:
Vegan Queso Dip Recipe
Equipment
- blender
- pan
Ingredients
- splash of olive oil
- 1/2 cup chopped onion
- 3 cloves of garlic
- 1/2 cup chopped tomato
- 1 cup sweet potato
- 1 cup Russet potato
- 2-3 cups of veggie broth
- 1/2 cup cashews
- 1/3 cup Bragg Nutritional Yeast
- 1/2 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tsp corn starch
Instructions
- Start with soaking the cashews in some boiling water and leave them to soak for 20-30 minutes.
- To a pan, add a splash of olive oil and sauté the onions and garlic.
- After they have cooked for a few minutes, add the chopped tomato and sauté for a few more minutes.
- Then add the chopped sweet potatoes and chopped Russet potato along with the vegetable broth.
- Cook until the potatoes are nice and soft.
- After everything has cooked, transfer the ingredients from the pan to a large blender.
- Add the cashews, nutrition yeast, apple cider vinegar, salt, pepper, paprika, and corn starch.
- Blend really well until you get a nice and creamy consistency. I topped my queso dip with jalapeños, tomatoes, and chilly flakes
Nutrition
