Vegan seed-based queso dip (no cashews!)
Delicious vegan queso using pumpkin seeds, or sunflower seeds as a base!
Servings: 4
Calories: 150kcal
Cost: 3
Equipment
- High speed blender
Ingredients
- 1 cup Strained reminders of pumpkin milk / sunflower seed milk (or just 1 cup of sunflower or pumpkin seeds)
- 1/3 cup Nutritional yeast flakes
- 1 teaspoon Chipotle flakes (or a medium-sized chipotle chili for making it whole 30 compliant)
- 1 tbsp Vegan stock powder (or your own made stock for making it whole 30 compliant)
- 1/2 cup Of water (or more if you want it more liquid)
Instructions
- Put 1/4 of water and everything else in the blender
- Blend for 2 minute on high-speed. Then make sure everything is integrated and use a spatula if neccesary. Blend again on high for one minute if you want a smoother texture
- Add the rest of the water
- Blend for another 1 minute
Notes
- The taste is similar to "commercial" queso dips, but much healthier!
- This goes very well with tortilla chips, crackers, or even with pasta, if you add enough water, it will turn into a sauce!
- Use it for the summer-solstice events as a snack!