I'm a big queso fan, and as a vegan there are so many ways to make queso, from melting vegan cheese, to a cashew bases, to bean bases, and pumpkin, there are so many options to play with. Today I am sharing a queso inspired dip with a sweet potato base! Check out the details below!
Vegan Sweet Potato Queso
Difficulty: Easy Time: 30min
By: Crave with Ave
1 sweet potato (chopped and baked)
⅓ cup pumpkin puree
⅓ cup cashews (soaked)
1 tbsp apple cider vinegar
1 tbsp olive oil
⅓ cup onion chopped
Oat milk (for desired consistency)
Half a jalapēno
1 tbsp tomato paste
¼ cup nutritional yeast
1tsp -1tbsp hot sauce (depending on tolerance)
1 tsp lime juice
1 tsp dijon mustard
1 tsp garlic powder or fresh garlic
½ tsp turmeric powder (for colour)
Smoked paprika (as desired)
Cilantro to top
Pour boiling water over cashews and set aside to soak as you bake or boil chopped sweet potato until soft.
Once cashews and sweet potato are softened, add all ingredients into a blender and blend until a sauce forms. Add oat milk until you achieve your desired consistency.
Serve with cilantro, limes and additional jalapēno slices, and dip your favourite nacho chip! Enjoy!
Print the Recipe Here!