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Vegan Queso Dip

This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. 
Course: Appetizer, snacks
Keyword: appetizer, queso, vegan, vegan queso
Servings: 2 cups
Calories: 77kcal

Ingredients

  • 1 cup raw sunflower seeds
  • 1 cup boiling water
  • 1/4 cup lemon juice
  • 2 garlic cloves, peeled and minced
  • 1 chipotle pepper in adobo chopped
  • 1/2 cup nutritional yeast
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1 tbsp chopped cilantro leaves for garnish (optional)

Instructions

  • To bowl of high-powered blender, add sunflower seeds and boiling water and let sit for 10 minutes. 
  • Add remaining ingredients, except cilantro, and blend on high speed, scraping down sides of bowl as needed, until creamy and smooth, about 3 minutes. If too thick, add boiling water until desired consistency is reached.
  • Transfer queso to serving bowl and top with cilantro, if desired. Leftovers may be refrigerated in an airtight container for 3 days.

Nutrition

Serving: 0.25cups | Calories: 77kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Sodium: 82mg | Fiber: 4g | Sugar: 1g