Dairy-Free Vegan Queso Dip

Vegan queso made with steamed carrots, cashews, and plenty of nutritional yeast. Serve it with tacos, tacos salads, burrito bowls, Hu Grain-Free Crackers, or veggies!

INGREDIENTS

• 2 cups carrots, peeled and roughly sliced

• 1/2 cups raw cashews

• 1/2 cup nutritional yeast

• 1/2 cup salsa

• 1 cup unsweetened almond milk (+more as needed for thinner consistency)

• 1 tsp chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/4 tsp turmeric (optional, for color)

• Himalayan sea salt, to taste

• Hu Grain-Free Everything Crackers, for serving
  

INSTRUCTIONS

1. Soak the cashews in very hot water for 30 minutes before starting this recipe. Drain and rinse and then proceed with the recipe. If you have a Vitamix you can skip this step.  
2. Add the carrots to a large saucepan with enough water to cover them. Bring to a boil and cook at a soft boil for 6-8 minutes, until fork tender. Drain the hot water and allow to cool slightly.
3. Once the carrots are slightly cooled, add them to a high speed blender with the soaked, drained cashews, nutritional yeast, salsa, almond milk, chili powder, cumin, garlic powder, turmeric, and salt. 
4. Blend, adding more almond milk as needed to create a creamy, pourable cheese sauce. Scrape down sides as needed to recombine.
5. Taste the queso and adjust flavor as needed, adding more nutritional yeast for “cheesiness”, turmeric for color, and salsa or hot sauce for heat.
6. Serve queso immediately warm from the blender with Hu Grain-Free Crackers!
7. Store leftovers covered in the refrigerator for up to 5 days. Reheat on the stovetop or eat cold for a chilled dip.

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