Thick and creamy queso from potatoes? How Sway? This is a recipe I’ve adapted from watching several YouTube videos, cooking classes, and copying Trader Joe’s cashew fiesta dip. I’ve taken all the good and left the bad so you’ll be able to experience this slightly spicy queso .
I love adding in a sweet potato for the health benefits as well as the color. If you sub for more russet potatoes the color won’t look quite the same. If you like a little more spice add another pepper. I also love adding jalapeño slices. Serve this dip with chips, potatoes, or veggies if you feel really healthy!
Dairy Free Queso
This queso dip will satisfy the cheese lover in you sans the dairy. This thick and creamy dip can be served hot or cool with chips, veggies or whatever you like!
Equipment
- Blender
Ingredients
- 2 Russet potatoes, peeled and halved
- 1 sweet potato, peeled and halved
- 1/2 cup cashews You can add 1/4 cup if you don't love cashews.
- 1 carrot
- 1/4 cup Nutritional yeast
- 1 adobo pepper
- 3 garlic cloves
- 1 tsp paprika
- 1 tsp turmeric
Instructions
- Boil cashews, potatoes, and carrots for 15-20 minutes. Drain and set to the side.
- Combine all ingredients into a blender and blend until smooth. If the dip is too thick, add a little white or almond milk to thin it out.