My favorite thing about football season is… making food. Football food. Like this dairy-free, paleo-friendly, vegan Queso Dip. It’s spicy and creamy and when you pair it with some crunchy and salty chips, you might just think you’re eating real queso. Use your imagination a little. Nothing is going to be exactly like cheese, but this comes close.
The base is made of white potatoes (you can use sweet potatoes if you want), cashew milk, nutritional yeast and spices. That’s what makes up the “cheese” sauce. Add some salsa to the cheese sauce and you’ve got yourself a bowl of spicy queso!
I’m thankful that I’m not big into football. It seems like a stressful sport to watch. If I had to declare my allegiance to a football team, it’d probably be to the Redskins since I grew up in the northern Virginia/DC area. My parents, my brother and my husband all root for them. From what I’ve witnessed though, being a football fan is painful when you’re rooting for the Skins.
That’s why I root for food.
When everyone around me is cheering or angry sighing about their team… I’m just lookin’ at the food. Admiring my handiwork. Eating it. Enjoying it. And day dreaming about what to make for the next game.
This will make a BIG batch of dip, so if you’re a small bunch then feel free to cut this recipe in half. Also, make sure to enjoy this dip while it’s warm – it thickens as it cools. Add as little or as much cashew milk as you’d like depending on how thick or thin you’d like the queso to be. You can also add more nutritional yeast if you feel like it should be cheesier. Have fun with this recipe! And save a little $ by getting a coupon for Silk – you’ll love the cashew milk!Print
Queso Dip (dairy-free, vegan)
- 1 pound Yukon Gold potatoes, peeled
- 1 cup cashew milk (or nut milk) + more, according to desired consistency
- ¼ cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- 1 cup salsa
- Cover the peeled potatoes with water and bring to a boil. Then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the potatoes are soft. Drain.
- Add the potatoes, nut milk, nutritional yeast and spices to a blender and blend until smooth.
- Add this mixture and the salsa to a saucepan over medium heat and mix until warmed through. Add more nut milk according to desired consistency (I added an extra 1/2 cup to make it very creamy).
This conversation is sponsored by Silk. The opinions and text are all mine.