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!
