My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
This vegan Jalapeno Queso Dip recipe is potato-based and is nut free and dairy-free. It’s a perfect party appetizer to enjoy with tortilla chips or veggies!
The ultimate appetizer veganized! I’ve honestly have not had queso all that much since becoming a vegan. It’s not something that you can buy at the store or get at a restaurant very easily.
Luckily, there isn’t anything we can’t veganize! People have made vegan queso all kinds of ways: with salsa, cauliflower, potato…there may be other ways too that I’m not yet aware of!
My favorite way to make queso is by using good ol’ russet potatoes. Since queso has that gooey, creamy texture – boiled and blended potatoes make an awesome base for it.
Boiled potatoes may not sound appetizing and you may be skeptical, but trust me, this queso is good! One thing to remember is that it isn’t going to taste 100% like the queso made from cheese because…we aren’t using any cheese! But I find that it’s somewhat close to the dairy version and gives that satisfaction of eating something gooey and cheesy.
We’ll be also adding one small boiled carrot to the base alongside the potato. The carrot helps to deepen the flavor and give our queso a nice bright color.
To add the cheesy flavor, we will be using our beloved nooch, of course. I haven’t yet been able to come up with a sub for nutritional yeast in this recipe. If you do – let me know!
To take our queso a step further, I decided to add some jalapeno to add a little spice and more flavor. If you don’t want your queso to be spicy, remove all the seeds from the jalapeno. You’ll still get a nice spicy kick but it won’t be overpowering to the point that you can’t eat what you’ve just made!
We will cook the jalapeno in the non-stick pan alongside onions and garlic. Caramelizing jalapeno reduces the sharpness and slight bitterness of this pepper.
It’s best to serve the queso warm. Serve with tortilla chips or pour all over tacos, burritos, and burrito bowls.
This vegan Jalapeno Queso Dip recipe is potato-based and is nut free and dairy-free. It’s a perfect party appetizer to enjoy with tortilla chips or veggies!
- 1 medium size white potato, cut into 1-inch squares
- 1 small carrot, cut into 1-inch squares
- 1 tbsp white vinegar, could also sub for Champaign vinegar
- 1 tsp salt
- 2 tbsp nutritional yeast
- 1/4 tsp mustard seed powder
- 1/2 cup water
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 jalapeno, seeds removed, chopped fine
- 1 tbsp olive oil
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Bring 4 cups of water to a boil. Add chopped potatoes and carrots and boil until fully cooked, about 15 minutes. Drain and let cool for 5 minutes.
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In a blender or food processor, combine cooked potatoes, carrots, vinegar, salt, nutritional yeast, mustard seed powder, and water. Blend/process until well combined.
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Heat oil in a medium saucepan over medium heat. Cook onions, garlic, and jalapeno for 5 minutes, stirring often. Turn off heat. Add the blended potato and carrot mixture to the saucepan and stir to combine everything.
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Serve with tortilla chips while hot.
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Store in the fridge for up 5 days.
Nutritional Information (per 1/4 cup): Calories: 44 Fat: 1.9 g Saturated fat: 0.3 g Carbohydrates: 5.6 g Dietary Fiber: 1.3 g Sugar: 0.8 g Sodium: 298 mg Protein: 1.6 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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