Nut-Free Vegan Queso Dip
Ingredients
- 1/2 cup + 2 tbsp (100g) raw sunflower seeds
- 1/2 cup (120g) HOT water
- 3/4 cup (180g) medium heat salsa
- 2 tsp (10g) apple cider vinegar
- 1 tsp maple syrup or agave
- 2 tbsp (12g) nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1-2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp fine sea salt
- 5 or more pickled jalapeno slices
Preparation
If you don't have a high-powered blender, boil the sunflower seeds for 10 minutes to soften them.
Add all ingredients except the jalapenos to a high-powered blender or food processor, starting with the liquids.
Blend starting on low speed and increasing to high, scraping down the sides as needed, until smooth and creamy.
Add the jalapenos and blend briefly.
Notes
Adjust spiciness or tanginess with more jalapeno slices or brine if desired.
Store the queso in the refrigerator for up to 4-5 days.
Reheat gently on the stove over low heat, stirring constantly, and avoid using the microwave to prevent thickening.
