Plant-based queso made with cashews and a sweet potato. The dip is a perfect plant-based appetizer, great on nachos, burritos and tacos. This vegan 'cheese' dip recipe is full of healthy ingredients and a great alternative to traditional queso made from dairy. WFPB cheese sauce.
Chop sweet potato and onion into small pieces. Fill a sauce pan with water and add the sweet potato and onion. Boil until the sweet potato is soft.
Meanwhile, finely chop and sauté the jalapeño.
Once the cashews have cooled, drain them and add to your blender along with the almond milk. Blend on high until smooth.
Add garlic cloves, apple cider vinegar, lime juice, nutritional yeast, smoked paprika, cayenne and salt to the cashews. Blend together.
Once the sweet potato and onions have cooled, add them to the cashew mixture. Blend until everything is mixed together and you have a creamy, smooth mixture.
Once everything is well-blended together, drain about half of the liquid in the diced tomatoes. Add the tomatoes and jalapeños to the 'queso'. Stir to combine.
Serve with chips, on bean burritos, or tacos!