Queso Dip with Fire Roasted Tomatoes and Green Chili

*Warning: Work In Progress*

 

For me, cheese is the hardest thing to give up.  I love, love, LOVE cheese.  Inevitably, a craving always sneaks up on me and I have to have go-to recipes.  I've been trying to perfect this whole foods version of queso dip and I think I'm getting close with this recipe here.  It is a great guilty pleasure because it tastes pretty darn cheesy and good.  It's also great when you're craving some "junk" food, like nachos! The bonus here is that it's not guilty and it's not junky....it actually turns out to be quite healthy since it's made with low-fat, whole ingredients, plus it can be whipped up in under 15 minutes! DOUBLE WIN!! I do just want to warn though that since is the "healthier" version of queso dip, it won't taste exactly like your fave dip from a restaurant...but, it will quash your craving and it's very delicious and potato-ey in it's own right.

Instead of flour or corn starch, like other vegan queso dips I've tried out, this one is thickened using potatos, cashews, and yeast flakes.  Besides thickening things up, these whole ingredients make this gluten free, high protein, and very filling.  I add a little sweet potato as well because it adds a nice orange color, some body, and great flavor!  All these ingredients store well in the cupboard, so this is a great go-to last minute recipe you can always have on hand.

You can see how thick it is by how it sticks nicely this this chip!  You could use this queso dip as a meal in and of itself, or to dress up other dishes, like tacos, burritos, or vegetables.  Great additions include: beans, chilis from the garden, and soyrizo.

Queso Dip with Fire Roasted Tomatoes and Green Chilis (Serves 6-8)
Ingredients:

Made with more turmeric and sweet potato.

1 medium gold potato, chopped
1 medium yam, chopped
(~1.5-2 cups chopped potatoes)
1 cup raw cashews
2 cup non-dairy milk
1/2 cup nutritional yeast flakes
2 tbsp olive oil
2 1/4 tsp sea salt
2 tsp chili powder
1/2 tsp hing
1/2 tsp prepared yellow mustard
1 can of fire roasted tomatoes with green chilis, drained to remove liquid

Directions:

1. Place cashews and milk in the blender to soak while you cut up potatoes.
2. Heat a medium sauce pot with 3 cups of water on high heat.  Peel and chop the yam.  No need to peel gold potato because the skin is thin, just chop.  Add chopped potatoes to pot and boil until tender and slightly mushy.
3. Add all ingredients except olive oil and tomatoes and chilis to the blender.  Blend until cashew creme is smooth and there is no more grit.  While the blender is on, drizzle in the olive oil.
4. When the potatoes are cooked, drain excess water and add to blender and blend them in. 
5. Return the mixture to the pot and add the drained tomatoes.  Gently heat, while stirring, until mixture is at the temp you want.  It will thicken slightly as it cooks.

*Note: If you want more orange-y color, try adding 1/4-1/2 tsp of turmeric or using more sweet potatoes than regular potatoes, as can be seen the picture next to the directions.