Fat Free Vegan Queso Cheese Dip

June 4, 2018 3:00 pm Published by Leave your thoughts

I wanted to develop a vegan queso dip that was fat free, nut free, soy free and gluten free…good luck you say?  This turned out great and so satisfying with crunchy tortilla chips or even mac & cheese.  I have made a vegan queso dip before and the recipe is on this site but it has a good amount of soy cheese in it, it’s really tasty but I’m trying to develop more fat free vegan recipes since I have gotten a few requests lately.

Not bad at all and not bad for you…

 

Ingredients

3 ½ cups of water

2 cups chopped peeled Yukon gold potatoes, about 2 large potatoes

1 cup chopped carrots

½ cup chopped shallots, about 1 large shallot

1 clove of garlic, chopped

3 cups water

¼ cup nutritional yeast

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon salt

¼ teaspoon cayenne pepper if so desired, maybe start with an 1/8 first

3 tablespoons tapioca flour

½ cup salsa

 

Directions

  • Add the water potatoes, carrots, shallots, and garlic to a saucepan over high heat, bring to boil and cook until vegetables are very tender, 15 minutes, do not drain and turn off heat
  • With an emersion blender or food processor, puree the vegetables with water until smooth
  • Return to stovetop over low heat and add the nutritional yeast, cumin, chili powder, salt and tapioca flour, cook for 5 minutes, stirring occasionally until nice and thick, using the emersion hand blender or food processor again and blend until smooth stir in salsa and serve with tortilla chips. Garnish with more salsa and/or pickled nacho slices if you like. Makes 4 cups
  • tips on serving this completely fat free, I made baked tortilla chips to go with it

gooey and saucy, try it over broccoli or cauliflower


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This post was written by Joseph Sciascia

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