Vegan Queso
A creamy, nut-free Vegan Queso Dip made with sunflower seeds, cauliflower and Yukon gold potatoes. Pickled jalapeños and green chilies offer just the right amount of heat!
Servings: 4 people
Equipment
- High speed blender
Ingredients
- 1 cup Yukon gold potatoes peeled and diced
- 1 cup frozen cauliflower florets
- ¼ cup sunflower seeds
- ⅓ cup nutritional yeast
- 3 tablespoons water
- 2 tablespoons olive oil extra virgin
- 2 tablespoons red wine vinegar
- 1 tablespoon diced green chilies canned
- 1 tablespoon pickled jalapeños from a jar or can
- ½ tablespoon pickled jalapeño juice
- ½ tablespoon diced tomatoes canned
- 2 garlic cloves peeled
- ⅛ teaspoon salt or just a pinch
- ⅛ teaspoon black pepper freshly ground, or just a pinch
- Optional: can of diced tomatoes and green chilies, freshly chopped jalapeños, hot sauce, warm refried beans
Instructions
- Add the peeled and diced potatoes to a small pot, along with the cauliflower florets and sunflower seeds. Add enough water to the pot to cover everything. Place on the stove and turn the heat to high, bringing the pot to a boil. Once boiling, turn the heat down to medium and cook until the potatoes and cauliflower are soft and fork tender—about 10 minutes.
- Add the remaining ingredients to a high speed blender.
- When the potatoes, cauliflower, and sunflower seeds are ready, drain them in a fine-mesh strainer. Make sure the holes in the strainer are small enough that the sunflower seeds don't spill through. Pour the potatoes, cauliflower, and sunflower seeds into the blender, using a spoon to scrape everything out of the strainer. Blend on high until smooth and creamy.
- The queso should be hot and ready to serve, but I like to transfer it back to the small pot and warm until ready to sit down and enjoy. Serve with fresh jalapeños chopped on top, additional diced tomatoes, a drizzle of hot sauce, or served over warm refried beans.