Vegan Queso Dip

This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company.

Vegan Queso Dip

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Ingredients

• 1 cup raw sunflower seeds
• 1 cup boiling water
• 1/4 cup lemon juice
• 2 garlic cloves peeled and minced
• 1 in chipotle pepperadobo chopped
• 1/2 cup nutritional yeast
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1 Tbsp chopped cilantro leaves for garnish (optional)

Ingredients 1 cup raw sunflower seeds 1 cup boiling water 1/4 cup lemon juice 2 garlic cloves peeled and minced 1 in chipotle pepperadobo chopped 1/2 cup nutritional yeast 1 tsp onion powder 1/2 tsp chili powder 1/2 tsp kosher salt 1/2 tsp ground cumin 1 Tbsp chopped cilantro leaves for garnish (optional)

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Instructions

1. To bowl of high-powered blender, add sunflower seeds and boiling water and let sit for 10 minutes.
2. Add remaining ingredients, except cilantro, and blend on high speed, scraping down sides of bowl as needed, until creamy and smooth, about 3 minutes. If too thick, add boiling water until desired consistency is reached.
3. Transfer queso to serving bowl and top with cilantro, if desired. Leftovers may be refrigerated in an airtight container for 3 days.

Recipe Notes

Per 1/4 cup serving: 77 calories; 6 g protein; 4 g total fat (0 g sat. fat); 7 g total carbohydrates (1 g sugars, 4 g fiber); 82 mg sodium