Creamy Vegan Queso Fiesta Dip
Ingredients
- 1 small sweet potato
- 1 1/2 C cauliflower florets
- 1/4 yellow onion
- 1/2 C raw cashews
- 1/4 C white miso paste
- 1 14 oz can diced tomatoes with juice
- 1 4 oz can diced green chilies
- 1/2 C water or plant milk
- 1 lemon, juiced
- 1/4 C nutritional yeast
- 2 TBSP tapioca flour (optional but makes the texture PERFECT)
- 1 tsp smoked paprika
- 1/2 tsp cayenne (more if you like it spicy!)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
Preparation
Poke holes in sweet potato and steam in microwave or on stove top for 4-6 minutes until soft. Peel.
Add cauliflower, cashews, and onion to a saucepan with water. Bring to a boil and boil for 15 minutes. Drain.
Add sweet potato, cauliflower, onion, cashews, and remaining ingredients to a food processor and purée on high until super duper smooth and creamy.
Season to taste and adjust for desired spice.
Reheat on stove top or microwave to serve hot with chips, veggies, or fries.
