VEGAN QUESO DIP

Posted by Maria Guzman on

 

INGREDIENTS

  • 6oz gold or red potato, peeled and diced
  • 1 tablespoon olive oil
  • 3 jalapeño, seeded and roughly chopped
  • 4 garlic cloves 
  • 2 teaspoons salt 
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chili powder 
  • 1/2 teaspoon smoked paprika 
  • 1 4oz can green Chile’s 
  • 1 cup raw cashews 
  • 2.5 cups vegetable broth, divided
  • 1/3 cup lime 
  • 2 tablespoons nutritional yeast 
  • 1/4 cup fresh cilantro
  • ½ cup Casa Alvarez Chile Verde Con Veggie (or more to taste)

INSTRUCTIONS:

  1. Heat a saucepan to medium-high heat and add the olive oil. Add the potatoes, jalapeno and garlic and sauté for 2-3 minutes. 
  2. Next add the salt, turmeric, chili powder and paprika and sauté until fragrant. 30-45 seconds. 
  3. Add the green chilies, cashews and 2 cups of vegetable broth. Place a lid on the pot and simmer for 15-20 minutes or until potatoes have softened. 
  4. Carefully add the hot mixture to a blender along with the nutritional yeast, lime, remaining ½ cup of vegetable broth and fresh cilantro. Blend until smooth.
  5. Add the mixture back to the pan and place on low heat. Stir in the Casa Alvarez Chile Verde and let the mixture heat for 5-10 minutes and then serve immediately.

 


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