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Creamy Vegan Queso Dip

Gina Eykemans
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Butternut squash

2

Carrots, large

3 cloves

Garlic

1 4 ounce can

Green chiles

1/2

Yellow onion, large

1 1/2 cups

Almond milk, unsweetened plain

1 cup

Vegetable broth, low-sodium

1/2 cup

Tomato salsa or pico de gallo, chunky

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Chili powder

2 tsp

Kosher salt

1/4 cup

Nutritional yeast

1 tbsp

Apple cider vinegar

2 tbsp

Olive oil

1 cup

Cashews, raw

1 tsp

Cumin, ground