Vegan Queso Dip
Ingredients
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
Vegan Queso Dip
Ingredients
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