Vegan Queso

A creamy, nut-free Vegan Queso Dip made with sunflower seeds, cauliflower and
Yukon gold potatoes. Pickled jalapeños and green chilies offer just the right
amount of heat!

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Course:

Appetizer Snack Sauce

Cuisine:

Mexican Tex-Mex

Keywords:

dip queso

Instructions

1 Add the peeled and diced potatoes to a small pot, along with the cauliflower
florets and sunflower seeds. Add enough water to the pot to cover everything.
Place on the stove and turn the heat to high, bringing the pot to a boil. Once
boiling, turn the heat down to medium and cook until the potatoes and
cauliflower are soft and fork tender—about 10 minutes.
2 Add the remaining ingredients to a high speed blender.
3 When the potatoes, cauliflower, and sunflower seeds are ready, drain them in a
fine-mesh strainer. Make sure the holes in the strainer are small enough that
the sunflower seeds don't spill through. Pour the potatoes, cauliflower, and
sunflower seeds into the blender, using a spoon to scrape everything out of the
strainer. Blend on high until smooth and creamy.
4 The queso should be hot and ready to serve, but I like to transfer it back to
the small pot and warm until ready to sit down and enjoy. Serve with fresh
jalapeños chopped on top, additional diced tomatoes, a drizzle of hot sauce, or
served over warm refried beans.

Vegan Queso

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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