This is my version of the unforgettable favorite often called Rotel Dip. Not only is my chile con queso recipe completely plant-based, it’s also completely oil-free and surprisingly healthy! I wish I could describe this recipe in a way that would do it justice, but you’ll just have to trust me and try it for yourself.
NOTE: A high-speed blender like Vitamix, Blendtec, or Ninja is a necessity to get the creamy consistency you want in this recipe.
- 2 cups Russet potato, peeled and cubed (one medium-large potato)
- 1 cup carrot, scrubbed and diced (about two average carrots)
- 1 cup onion, coarsely chopped (one small onion)
- 1 cup cashews
- 4 cloves garlic
- 1 cup nutritional yeast
- 1 cup alternative milk ( I use soy)
- 2 tablespoons pickled jalapeno brine
- a few slices of pickled jalapeno (optional, but highly recommended)
- 3 tablespoons tapioca starch (optional, but the consistency will be different without it)
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 2 cans diced tomatoes with green chiles
- Combine potato, carrot, onion, and cashews in a saucepan and cover with cool water. Bring to a boil and cook for 8-10 minutes or until the carrots and potatoes are fork-tender.
- While the vegetables are cooking, combine the rest of the ingredients – except the diced tomatoes – in a high powered blender and blend for a few seconds to combine.
- Drain the vegetables and add to blender. Blend on high speed until thoroughly blended and creamy, about 2-3 minutes.
- Pour the creamy mixture into a large bowl and add the tomatoes with green chiles. Stir to combine.
You can now pour this recipe into a slow cooker set to warm, or enjoy it room temp (or even cold). While you will no doubt want to try it with tortilla chips, you’ll find that it’s surprisingly delicious tossed with pasta, too.