Vegan Queso Dip

Published: Feb. 7, 2025

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4–6 (adjust based on portion size)

Ingredients

• 2 tablespoons olive oil

• 4 garlic cloves, roughly chopped (or minced for finer texture)

• 1 teaspoon smoked paprika

• 1 medium sweet potato (about 8 ounces), peeled and cut into ½-inch cubes (uniform size ensures even cooking)

• 1 cup raw cashews (soaked in warm water for 1 hour optional; softens texture)

• ⅓ cup nutritional yeast (cheesy flavor base; increase to ½ cup for stronger "queso" notes)

• 1 chipotle chile in adobo sauce (plus 1 tablespoon adobo sauce for heat/depth)

• 1 teaspoon mustard powder (balances sweetness, brightens flavor)

• Pinch of MSG (optional, enhances umami; omit for low-sodium diets)

• Salt, to taste

• For serving: Tortilla chips, steamed broccoli florets, or crispy French fries

Instructions

Step 1: Sauté Aromatics & Simmer Base

1. Heat olive oil in a medium saucepan over medium-high heat. Add chopped garlic and cook, stirring frequently, until fragrant and lightly golden (2 minutes). Do not brown garlic (prevents bitterness).

2. Add smoked paprika and toast for 30 seconds, stirring constantly, to release its smoky aroma.

3. Add 3 cups water, diced sweet potato, raw cashews, nutritional yeast, chipotle, adobo sauce, mustard powder, and MSG (if using). Stir to combine.

4. Reduce heat to medium-low, bring to a gentle simmer, and cook uncovered for 15–20 minutes, stirring occasionally. The dip is ready when sweet potato is fork-tender and cashews are soft.

Step 2: Puree & Season

1. Transfer the hot mixture to a high-speed blender (e.g., Vitamix). Fill only ¾ full (avoid overloading). Blend in batches if needed.

2. Blend on high speed until silky-smooth (1–2 minutes). If too thick, thin with 1–2 tablespoons warm water at a time.

3. Taste and adjust salt. For extra tang (reduce sweetness), add 1 teaspoon white vinegar or lemon juice. For more umami, add extra nutritional yeast or MSG.

Serving & Storage

• Serve warm or room temperature with tortilla chips, steamed broccoli, or French fries.

• Store in an airtight container for up to 1 week; reheat with a splash of water to adjust consistency.

Pro Tips (From Reader Reviews)

• Cut Sweetness: Add 1 teaspoon white vinegar or a pinch of oregano.

• Queso Flair: Stir in ½ cup roasted red bell peppers or a 4-oz can of green chiles (no draining).

• Spice Up: Rehydrate 1–2 dried New Mexico peppers and blend, or add hot sauce.

• Thicken for Sandwiches: Reduce water by ¼ cup during cooking.

Reader Reviews

• "Good but too sweet. Added extra nutritional yeast, vinegar, and green chiles. Now delicious!"

• "Skeptical at first—surprisingly good and healthy!"

• "Not queso, but perfect as sandwich spread (thicken slightly)."

• "Made for vegan mac; added New Mexico chiles and miso. Leftover sauce is enough for another pasta!"

• "Raved to friends! Used as taco drizzle; made extra for mac and cheese."

This structure adds professional details (e.g., "fork-tender" check, "silky-smooth" texture), incorporates reader feedback into tips, and organizes comments for clarity—all while preserving the original recipe’s intent.