Jalapeno Queso Dip
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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!
Course:
Appetizer
Cuisine:
Mexican
Keyword:
dips, nut-free, queso
Servings: 8 (1/4 cup each, makes total of 2 cups)
Ingredients
- 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
Instructions
-
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.
-
In a blender or food processor, combine cooked potatoes, carrots, vinegar, salt, nutritional yeast, mustard seed powder, and water. Blend/process until well combined.
-
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.
-
Serve with tortilla chips while hot.
-
Store in the fridge for up 5 days.
Recipe Notes
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