Vegan Pumpkin Queso Dip
A creamy, flavorful vegan queso dip made with pumpkin and spices, perfect for dipping tortilla chips.
Ingredients
Dried Goods
- 0.75 cup raw whole cashews (soaked in water overnight or boiled for 20 minutes)
- 15 oz pumpkin puree
- 1 cup plain, un-sweetened almond milk (or plant-based milk of choice)
- 4 tablespoons nutritional yeast
- 10 oz rotel (tomatoes and chiles)
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon paprika
- 0.25 teaspoon smoked paprika (optional)
- 1.5 teaspoons garlic powder
- 0.75 teaspoon onion powder
- 1 teaspoon salt (or more if desired)
- 0.25 teaspoon black pepper
Instructions
- Soak cashews overnight or boil for 20 minutes, then let cool.
- Drain rotel, reserving the liquid.
- Blend cashews, pumpkin, milk, yeast, spices, salt, and pepper; add reserved liquid gradually until smooth.
- Simmer the blended sauce with rotel until hot and bubbly, then serve with chips.
Notes
For a creamier texture, blend longer or add more milk as needed.