This Nut Free Vegan Rotel Dip is the most delicious and easiest plant-based nacho cheese. Its the perfect queso dip for chips, topping for tacos, burrito bowls and more!
Jump to RecipeThis queso dip is the perfect appetizer with chips for a crowd. Its smooth, creamy and super delicious. Eat it with tortilla chips, or on top of tacos, rolled into burritos or drizzles atop grain bowls.
Ingredients
I know these ingredients seem wild for a Vegan Rotel Dip, but you're going to have to trust me. Here is what you will need:
Russet Potato: I like russet potato here for its high starch content. Yukon gold will also work, but don't substitute sweet potato.
Carrot: Carrot is mostly for color, here.
Raw Sunflower Seeds: For a creaminess and to keep this vegan queso nut-free.
Salsa: Just your favorite store-bought salsa.
Spices: Garlic and onion powder for extra flavor.
Nutritional Yeast: For a cheesy flavor.
Method
You will not believe how easy this Vegan Rotel Dip recipe is!
First, boil the potatoes, carrots and sunflower seeds until the carrots and potatoes are tender.
Next, the potatoes, carrots and sunflower seeds blender.
Then, add the salsa, spices and nutritional yeast and blend until smooth.
Finally, pour the vegan queso into a bowl and serve.
What To Eat Vegan Rotel Dip With
This nut free vegan queso is delicious with ANYTHING. But my top recommendations are:
As a dip for totilla chips.
On top of vegan nachos.
Add it inside a burrito.
Top tacos with it.
Drizzle it over just about any grain bowl.
Special Equipment
This nut-free vegan queso will blend the smoothest in a high-speed blender. I have a refurbished Vitamix that I love.
This recipe will also work great in a magic bullet-style blender.
Top Recipe Tip
Be sure to get RAW unsalted sunflower seeds. The flavor of roasted sunflower seeds will be unpleasant in this Vegan Rotel Dip recipe.
Storage
To store, place this plant-based nacho cheese in an airtight container and place in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
Looking for More Vegan Snack Recipes?
📖 Recipe
Vegan Rotel Dip (Nut Free)
Equipment
- 1 Cutting Board
- 1 Knife
- 1 2 Quart Saucepan
- 1 Blender
Ingredients
- 1 Medium Russet Potato, peeled and chopped about 1 ½ cups
- 1 Medium Carrot, peeled and chopped about ½ cup
- ⅓ Cup Raw Unsalted Sunflower Seeds
- ½ Cup Salsa
- 6-8 tablespoon Water
- ⅓ Cup Nutritional Yeast
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
Instructions
- Add cubed potato, carrot and sunflower seeds to a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until the carrot and potato are completely cooked through then strain them.1 Medium Russet Potato, peeled and chopped, 1 Medium Carrot, peeled and chopped, ⅓ Cup Raw Unsalted Sunflower Seeds
- Into a blender add cooked potato, carrot and sunflower seeds. Then add salsa, four tablespoons of water, nutritional yeast, garlic and onion powder and salt.½ Cup Salsa, 6-8 tablespoon Water, ⅓ Cup Nutritional Yeast, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Salt
- Blend on high for at least one minute or until completely smooth. Add more water, a tablespoon at a time, until the queso reaches your desired consistency.
Notes
Nutrition
Let me know how you liked this recipe!
Jen S. says
Oh holy wow! This is incredibly... and incredibly easy!! I love that it's just potatoes, carrots, sunflower seeds (= guilt-free!) so have been pouring it liberally all over everything. Taste and texture is just as you'd expect from cheese quest. Sooooo good!
Megan Calipari says
So happy you like it! How is it good on EVERYTHING?
sheila says
This looks great! Can't wait to try it. How long will it keep in the fridge?
Megan Calipari says
I had mine in the fridge for 5 days! I wouldn't go much longer than that.
Shannon says
Very good! I like the easy ingredients and the salsa adds just the right touch.
I threw the sunflower seeds in when I boiled the potatoes and carrots. Made it very easy
Megan Calipari says
Thats a great idea! So happy you liked it