Dairy-Free Creamy Queso Dip

One of my favorite recipes, made entirely of veggies and whole foods, 

it's tastes so good, it's so versatile, and so healthy too!

Dairy-Free Creamy Queso Dip:

3 organic russet potatoes
3 organic carrots
1 organic small yellow onion
1 organic red pepper
1/2 cup organic cashews
lemon juice from 1/2 an organic lemon
15oz diced tomatoes and green chillies

Optional: 1/2 or whole packet of taco seasoning
Optional: organic diced jalapeño


Peel the potatoes, carrots, and onion and deseed the pepper. Add them all to a pot of boiling water along with the cashews and boil until potatoes, carrots, and cashews are soft. About 15-20 min.

Set aside about 1 cup of of the water used for boiling incase you need to thin out the dip, and then add the drained cooked veggies, cashews, and lemon juice to a high speed blender or food processor and blend until smooth, adding about a tablespoon of reserved water at a time to thin out only if needed.

Once blended, add to a small sauce pot over low-medium heat and stir in the the tomatoes and green chillies. This is also when you would begin to add the taco seasoning and diced jalapeño to taste if you want.

Serve warm and enjoy! I also find this freezes well if you end up having extra or want to make it ahead of time.

Perfect to top these Twice Baked Potatoes with,

or dip these Southwest Taco Wontons into!

Southwest Taco Wontons

I would also recommend wiping up a side of this Easy Avocado Dip! They are a perfect pairing!

Southwest Taco Wontons:

Makes about 42-48 wontons (depending on how much of the mix you snack on!).

1 1/2 cups cooked organic quinoa

1 cup organic low sodium black beans

3/4 cup organic yellow corn

3/4 cup shredded vegan cheese

1 organic jalapeño, chopped (adjust accordingly to your taste)

1 tbsp freshly squeezed organic lime juice (to taste)

3/4 packet of Simply Organic Southwest Taco seasoning 

1/2 tsp organic canola oil

First, set the quinoa to cook according to instructions and while it is cooking add beans, corn, cheese, and jalapeño to large mixing bowl and combine. In a second mixing bowl, add taco seasoning dry. 

When the quinoa is finished cooking, add it to the bowl with the seasoning and mix thoroughly. Once mixed add to larger bowl with vegetables and mix together also adding in the lime juice. 

Now preheat oven to 325 degrees. 

Place between 3/4 to 1 teaspoon of mixture onto wonton wrappers and fold into a triangle pressing edges together. I find it easiest to quickly shape the mixture into a triangle on one half of the wonton first.  

Once all wontons are complete, using a pastry/basting brush or your finger, very lightly baste the top and edges of each with the canola oil. Using too much will make them feel greasy when you remove them from the oven. Then place in the oven and bake for 12-16 minutes or until edges are lightly golden. Garnish with fresh lime wedges and enjoy! 

These are also easy to make ahead of time and freeze, or make extra to freeze for later! Just make sure to cook and let cool before freezing! Enjoy!