The ULTIMATE Vegan Queso! Made with only 9 Ingredients, this spicy dairy-free dip is healthy, vegan, and gluten-free. Perfect with Chips or on Burritos, Tacos, and more!
Author:Caitlin Shoemaker
Prep Time:10 Minutes
Cook Time:10 Minutes
Total Time:20 minutes
Yield:~ 4 cups
Category:Appetizer
Cuisine:Tex Mex
Ingredients
Scale
1 cup Peeled & Chopped Russet Potatoes* (about 1/2” cubes)
¼ cup Pickled Jalapeño brine (the liquid from a can of Pickled Jalapeños)
¼ cup Salsa
3 tbsp Pickled Jalapeño Nacho Slices, diced (mild or hot)
Instructions
First, add the chopped Potatoes, Carrots, and Zucchini to a medium pot. Cover with water, then bring to a boil over high heat. Reduce the heat to a simmer, and cook for 7-10 minutes, until the Carrots are tender. Drain.
Add the boiled Vegetables, Red Pepper, and Jalapeño Brine to a high-speed Blender or Food Processor. Blend for 60 seconds, to ensure the mixture is smooth.
Next, add the Nutritional Yeast, Tahini, and Filtered Water (start with 1/2 cup and increase from there). Blend for another 60 seconds, until everything is well-incorporated.
Finally, add the Salsa and diced Jalapeños to the Queso. Pulse until evenly combined, then serve as desired.
Keep any leftovers sealed in the fridge for up to 6 days.
Notes
I used around 1 medium Russet Potato for this recipe; however, I would highly suggest you measure out 1 cup of Potato vs. using an entire spud. If you add too much, the consistency of the Queso will be off.
You can easily adjust the spiciness of this recipe based on the heat level of the Jalapeños and Salsa that you use! I went for the hot stuff, but you can go mild as well.
This recipe stores well in the fridge, but do not freeze/rethaw. I would suggest serving it warm if you’re saving some for later.