Healthy Vegan Queso Dip

Though this vegan queso dip recipe is served with a side of chips, we loved it for dipping broccoli, cauliflower and bread, too. Tony didn’t even notice it was packed with sweet potato! The recipe was submitted by Leigh-Ann of Sugar ‘n Stuff as a Savory entry in the BIG Snackable Recipe Contest.

Alisa’s Notes

Since I have tested and approved this recipe for Vegan Queso Dip as one I would repeat, I’ve added it to the “Alisa’s Recipes” section. Here are my personal notes on the recipe:

Sweet Potato & Seasonings: If using cubed cooked sweet potato, then the seasonings seem to be pretty spot on. When I tested with mashed sweet potato, which comes out to quite a bit more, I opted to up the nutritional yeast to 1/4 cup (4 tablespoons) and used about 1 teaspoon of salt. The amount of salt you need will depend on your taco seasoning and salsa flavors.

Lighten Up: When using a full cup of mashed sweet potato, this vegan queso dip turns out delightfully thick. If you want to cut calories, you can use Lite Coconut Milk, which will create a slightly thinner dip. I recommend sticking with So Delicious, as their Lite is one of the richest on the market.

Special Diet Notes: Healthy Vegan Queso Dip

By ingredients this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free (if you dip veggies instead of chips!), nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Leigh-Ann Kearley

Healthy Vegan Queso Dip

4.50 from 2 votes

This unique dip is far more nutritious than your average queso recipe. It also has a different texture and taste, but it's full flavored, delicious, and addictive!

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings: 6 servings

Course: Appetiser

Cuisine: Mexican

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 ½ cups full-fat coconut milk just a little less than 1 can - shaken
• 1 cup cooked sweet potato easiest route is to bake in the microwave; see Alisa's Notes in post above
• 3 to 4 tablespoons nutritional yeast flakes see Alisa's Notes in post above
• 2 teaspoons dairy-free taco seasoning try this blend
• 1 large clove garlic peeled
• 1 teaspoon yellow or Dijon mustard
• ½ teaspoon sea salt or to taste (see Alisa's Notes above)
• 1 cup salsa or pico de gallo
• Minced jalapeno peppers for garnish (optional)
• Tortilla chips for serving

Method

 

1. Place the coconut milk, sweet potato, nutritional yeast, taco seasoning, garlic, mustard and salt in your blender and puree until smooth.
2. Pour the mixture into a saucepan and heat over medium heat until it begins to bubble.
3. Remove from the heat and stir in the salsa. Taste test, and adjust seasonings if desired.
4. Pour the vegan queso dip into a bowl, top with jalapenos, if desired, and serve with chips.

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