Plant-Based Vegan Chile con Queso

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.

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Plant-Based Vegan Chile con Queso
Plant-Based Chile Con Queso from Plant-Based Boot Camp
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Plant-Based Chile Con Queso from Plant-Based Boot Camp
Instructions
  1. 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.
  2. 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.
  3. Drain the vegetables and add to blender. Blend on high speed until thoroughly blended and creamy, about 2-3 minutes.
  4. Pour the creamy mixture into a large bowl and add the tomatoes with green chiles. Stir to combine.
  5. You can now pour this recipe into a slow cooker set to warm, or enjoy it room temp (or even cold).
Recipe Notes

It's surprisingly delicious tossed with pasta.