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–+ servings

Queso Fiesta. Because this dip is a party.

Print Recipe
Queso is always the life of the party, so why not make it nut-free!
Course Appetizer, Sauces, Side Dish
Cuisine Mexican
Keyword Fiesta, Party, Queso
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Servings 4
Author Desiree Nielsen, RD

Equipment

  • Blender

Ingredients

  • 1 cup plain unsweetened soy milk
  • 1/2 cup nutritional yeast
  • 1/4 cup chopped pickled jalapeños
  • 1 medium sweet onion, chopped
  • 2 medium carrots, diced
  • 2 cloves garlic, sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tomato paste
  • 1 teaspoon jalapeño pickling liquid
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
Imperial - Metric

Instructions

  • Cook onion in skillet with oil on medium-high for about 3 minutes, stirring. Add carrots and cook until carrots are fork tender and onions golden, about 7 min.
  • Next, add garlic and cook for one minute.
  • Add cooked veggies, along with remains ingredients, to a high-speed blender and blend on the heat/soup setting until silky smooth. If you don't have a heat setting on your blender, put it back in the skillet once it's blended and gently heat to desired temperature (or put it in a fondue pot!).
  • Serve with tortilla chips and fresh veggies!