Dairy Free Salsa Con Queso

Name: Dairy Free Salsa Con Queso
Prep time: 180 min
Cook time: 45 min
Total time: 225 min
Yield: 8 servings
Cuisine: Mexican,Latin,American
Ingredients: 2 1/2 cups raw cashews; 2 large orange carrots; 1 orange bell pepper; 3 cloves fresh garlic; 1 cup nondairy milk, such as almond, soy, or cashew, plus more to thin if needed, divided; 1 1/4 teaspoons salt; 1/2 cup nutritional yeast flakes; 1 teaspoon chili powder; 2 teaspoons lemon juice; 1 cup tomato; 1/3 cup chopped jarred jalapeño peppers; 4 tablespoons chopped cilantro; 2 tablespoons finely minced chives or scallions

A savory, dairy-free salsa con queso, ideal for plant-based diets, is crafted from cashews and roasted vegetables.

⭐ 5 (1 reviews) Prep: 180 minCook: 45 minTotal: 225 minYields: 8 servings

Category Tags:

Appetizer Snack Condiment Sauce

Cuisine Tags:

Mexican Latin American

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Instructions

Preheat oven to 400°F. Line a baking sheet and arrange carrots, bell pepper, and garlic; roast for 30-40 minutes until tender. Let cool for 15 minutes.
Soak cashews in 1 inch of water for 2-3 hours.
Peel the roasted bell pepper skin. Place the peeled bell pepper, roasted carrots, and garlic into a blender.
Drain the soaked cashews and add to the blender with 1/2 cup non-dairy milk. Blend until smooth, scraping the sides.
Add salt, nutritional yeast flakes, chili powder, lemon juice, and the remaining 1/2 cup non-dairy milk; blend until very smooth, adding up to 1/4 cup additional non-dairy milk to thin if desired.
Transfer the mixture to an oven-safe bowl and fold in the jalapeño pepper, cilantro, and chives or scallions.

Nutritional Info (per serving)

Calories: 273 kcal

Carbohydrate: 19 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 12 g

Saturated Fat: 3 g

Sodium: 382 mg

Sugar: 4 g

Fat: 19 g

Unsaturated Fat: 0 g