This vegan 'cheese' dip made from cashews and sweet potato is full of healthy ingredients and a great alternative to traditional queso made from dairy.
- Cook Time
- Prep Time
- 1 small sweet potato
- 1/2 small onion
- 1 jalapeño
- 1/2 cup cashews
- 1/3 cup almond milk
- 3 garlic cloves
- 1 tbs apple cider vinegar
- 1 tbs lime juice
- 2 tbs nutritional yeast
- 1/2 tsp salt
- 1 can diced tomatoes
Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes) while you prepare the rest of the ingredients. Alternatively, you can soak the cashews overnight in a bowl full of water.
Chop sweet potato and onion into small pieces. Fill a sauce pan with water and add the sweet potato and onion. Boil until the sweet potato is soft.
Meanwhile, finely chop and sauté the jalapeño.
Once the cashews have cooled, drain them and add to your blender along with the almond milk. Blend on high until smooth.
Add garlic cloves, apple cider vinegar, lime juice, nutritional yeast and salt to the cashews. Blend together.
Once the sweet potato and onions have cooled, add them to the cashew mixture. Blend until everything is mixed together and you have a creamy, smooth mixture.
Once everything is well-blended together, drain about half of the liquid in the diced tomatoes. Add the tomatoes and jalapeños to the 'queso'. Stir to combine.
Serve with chips, on bean burritos, or tacos!
- Serving Size: 1-2