This silky, cheesy, dairy-free dip is perfect for the big game. I’m not personally invested in this year’s Super Bowl but I watch it every year regardless and love that the game centers around food. I get a kick out of making Super Bowl foods super healthy since they are traditionally super unhealthy (see what I did there?). It just blows people away. My husband is a huge nacho lover and not dairy-free at all, yet even he begs me for this dip. He couldn’t wait until I finished the photos so he could dig in.
My daughter has a cashew allergy so for her I make this nut-free version. I also don’t make it as spicy for her since she is only three years old.
Both versions are vegan, soy-free, gluten-free and loaded with veggies which you just wouldn’t expect at all in a dip that looks like the opposite of healthy. You can serve as a dip or use to make nachos. Here are some fun topping ideas if you go the nacho route: diced avocado, sliced olives, scallions, black beans, diced tomatoes, chopped onions, salsa, sliced or diced jalapeno, cilantro, lime juice and hot sauce.
Below is a quick video to show you just how easy this appetizer is to make. You wouldn’t believe that these ingredients come together to make a cheesy-like queso that tastes like the real deal. This is a must-try recipe that is somewhat life changing (if you are the type of person where food can change your life).
Programming update! 🙂 I now have a YouTube channel. If you would like to subscribe to my Eating by Elaine YouTube channel click here. You will receive email update when I upload new recipe videos to my channel. You can also find this Queso recipe video on YouTube here.
- 1 cup carrots, diced*
- 1 cup raw, unsalted cashews (soaked in water overnight and then drained and rinsed)**
- ½ cup water
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice (from ~1/2 lemon)
- 1-2 garlic cloves
- 1 teaspoon onion powder
- 1 teaspoon fine grain sea salt
- ⅛ teaspoon cayenne (or more if you want more heat)
- ⅛ teaspoon chili powder (or more if you want more heat)
- Bring a small pot of water to a rolling boil and add carrots. Cook until fork tender (about 12 minutes). Drain and add to high speed blender.
- Add all other ingredients to a high speed blender and puree until smooth and creamy.
- Puree until smooth and creamy. Taste and adjust seasonings as needed. Pour into a small serving bowl for dipping with chips. Garnish with jalapeno, sliced green onions, paprika and/or fresh cilantro. You may want to microwave just before serving. Too keep it warm serve on a plate warmer or with a pot-holder to lock in the warmth.
- The queso can also be used for making nachos.
** If you are pressed for time you can put them in a glass jar with boiling water and shut the lid. Let soak for at least 30 minutes. The longer they soak the creamier the dip will be. Click here for a cashew-free version.