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  2. Recipes
  3. Vegan Queso Dip

Vegan Queso Dip

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes: 1
For the dip
1 Tbsp olive oil
150 g onion, peeled, finely diced
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp ground cumin
0.5 tsp chilli powder
0.5 tsp smoked paprika
0.5 tsp salt
1 Tbsp tomato purée
100 g cashew nuts
250 g water
15 g nutritional yeast
1 Tbsp Mexican hot sauce
1 tsp white wine vinegar

To finish
1  green chilli pepper, finely sliced
70 g tomato, diced

To serve
  tortilla chips, as needed


Instructions

STEP 1/6

Add olive oil into a small saucepan
Heat over a medium heat until hot

STEP 2/6

Add finely diced onion into the saucepan
Cook over a medium heat for 5 minutes, stirring occasionally, until softened

STEP 3/6

Add garlic powder, onion powder, cumin, chilli powder, smoked paprika and salt into the saucepan
Cook over a medium heat for 1 minute stirring constantly

STEP 4/6

Add tomato purée into the saucepan
Cook over a medium heat for 2 minutes, stirring occasionally

STEP 5/6

Add cashew nuts and water into the saucepan
Bring to the boil and reduced the heat

Simmer for 10 minutes, stirring occasionally
Remove from the heat and let cool for 5 minutes

STEP 6/6

Fit the Knife Blade to the Food Processor attachment
Add the cooled cashew mixture into the attachment 
Blend until smooth – 2 minutes, speed 1
Remove the attachment from the machine
Transfer the mixture into a serving bowl
Top with green chilli and diced tomato

 

Serve
Serve with tortilla chips
 

  1. Back to homepage
  2. Recipes
  3. Vegan Queso Dip

Vegan Queso Dip

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
lorem ipsum
Servings:4
Makes:1

Ingredients

For the dip
1 Tbsp olive oil
150 g onion, peeled, finely diced
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp ground cumin
0.5 tsp chilli powder
0.5 tsp smoked paprika
0.5 tsp salt
1 Tbsp tomato purée
100 g cashew nuts
250 g water
15 g nutritional yeast
1 Tbsp Mexican hot sauce
1 tsp white wine vinegar

To finish
1  green chilli pepper, finely sliced
70 g tomato, diced

To serve
  tortilla chips, as needed

Instructions

STEP 1/6

Add olive oil into a small saucepan
Heat over a medium heat until hot

STEP 2/6

Add finely diced onion into the saucepan
Cook over a medium heat for 5 minutes, stirring occasionally, until softened

STEP 3/6

Add garlic powder, onion powder, cumin, chilli powder, smoked paprika and salt into the saucepan
Cook over a medium heat for 1 minute stirring constantly

STEP 4/6

Add tomato purée into the saucepan
Cook over a medium heat for 2 minutes, stirring occasionally

STEP 5/6

Add cashew nuts and water into the saucepan
Bring to the boil and reduced the heat

Simmer for 10 minutes, stirring occasionally
Remove from the heat and let cool for 5 minutes

STEP 6/6

Fit the Knife Blade to the Food Processor attachment
Add the cooled cashew mixture into the attachment 
Blend until smooth – 2 minutes, speed 1
Remove the attachment from the machine
Transfer the mixture into a serving bowl
Top with green chilli and diced tomato

 

Serve
Serve with tortilla chips
 

Notes