Creamy Vegan Queso Fiesta Dip
Ingredients
- 1 small sweet potato
- 2/3 cup raw cashews
- 1/4 cup white miso paste
- 1 14 oz can diced tomatoes with juice
- 1 4 oz can diced green chilies
- 2/3 cup water or plant milk
- juice of 1 lemon
- 1/4 cup nutritional yeast
- 3 tablespoons tapioca flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne (adjust for spice)
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Preparation
Boil the raw cashews for 10 minutes.
Poke holes in the sweet potato and steam it in the microwave or on the stovetop for 4-6 minutes until soft, then peel it.
Add the sweet potato, boiled cashews, and all remaining ingredients to a blender and purée on high until very smooth and creamy.
Season to taste and adjust the spice level as desired.
Pour the mixture into a saucepan and heat over medium heat, stirring frequently, until slightly thickened.
Serve hot with chips, vegetables, or fries.
