Vegan Cashew Queso Dip
If you're a queso lover but can't handle dairy, or you're looking for a lighter option, you have to try this vegan cashew queso dip.
- Bring a small pot of salted water to a boil. Add the cubed potato and cook until fork tender, about ten to 15 minutes. Remove the potato and set aside.
- Drain the cashews and rinse with water and then add to a blender. Add the potato and all remaining ingredients from the milk through to the salt. Blend on high until completely smooth and creamy.
- In a small pot, pour in the queso and heat through over medium-low heat. Pour the queso into a serving dish and top with pumpkin seeds, jalapeño and cilantro. Serve with tortilla chips and/or veggies. Enjoy!