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Vegan Queso Dip

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)

Instructions

  • To bowl of high-powered blender, add sunflower seeds and boiling water and let sit for 10 minutes.
  • 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.
  • Transfer queso to serving bowl and top with cilantro, if desired. Leftovers may be refrigerated in an airtight container for 3 days.

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