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.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 cups Russet potato peeled and cubed (one medium)
- 1 cup carrot scrubbed and diced (2 medium)
- 1 cup onion coarsely chopped (one small)
- 1 cup cashews
- 4 cloves garlic
- 1 cup nutritional yeast
- 1 cup alternative milk unsweetened (I use soy)
- 2 tablespoons pickled jalapeno brine
- 6 slices pickled jalapeno optional, but highly recommended
- 3 tablespoons tapioca starch or arrowroot powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 2 cans tomatoes with green chiles
Ingredients
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Instructions
- 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).
Recipe Notes
It's surprisingly delicious tossed with pasta.