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    Home » Recipes » Easy Vegan Side Dish Recipes

    Vegan Rotel Dip (Nut Free)

    Published: Jun 17, 2023 by Megan Calipari · This post may contain affiliate links · 6 Comments

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    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 Recipe

    This 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.

    A white bowl with nut free vegan rotel dip topped with sliced jalapenos
    This queso is delicious and easy to make

    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.

    A chip inside a bowl of nut-free vegan rotel dip
    The perfect appetizer for a get-together

    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.

    Cooked potato, carrot and sunflower seeds in a mesh strainer
    Simmer the potato, carrot and sunflower seeds.
    nut free queso dip ingredients in a blener
    add everything to a blender.
    finished vegan rotel dip in th blender
    and blend until smooth.

    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.

    Chip with plant based nacho cheese on it
    Its super creamy and cheesy!

    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.

    A taquito dipped in vegan rotel dip
    The perfect dip for anything!

    Looking for More Vegan Snack Recipes?

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    Cucumber Pico de Gallo

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    Crispy Vegan Chicken Wings

    📖 Recipe

    Nut free vegan queso in a bowl with a chip in it.

    Vegan Rotel Dip (Nut Free)

    Megan Calipari
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Course Side Dish, Snack
    Cuisine Tex Mex
    Servings 8 Servings
    Calories 69 kcal

    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

    To store: scoop the queso into an airtight container and store in the refrigerator. 
    To reheat, use a microwave or stovetop. You will likely need to add a bit more water to thin the dip out.

    Nutrition

    Serving: 0.25CupCalories: 69kcalCarbohydrates: 9gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 260mgPotassium: 254mgFiber: 2gSugar: 1gVitamin A: 1355IUVitamin C: 2mgCalcium: 16mgIron: 1mg
    Tried this recipe?Let us know how it was!

     

    Let me know how you liked this recipe!

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    Reader Interactions

    Comments

    1. Jen S.

      September 24, 2019 at 5:13 pm

      5 stars
      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!

      Reply
      • Megan Calipari

        September 24, 2019 at 8:52 pm

        So happy you like it! How is it good on EVERYTHING?

        Reply
    2. sheila

      September 25, 2019 at 7:46 pm

      This looks great! Can't wait to try it. How long will it keep in the fridge?

      Reply
      • Megan Calipari

        September 25, 2019 at 10:11 pm

        I had mine in the fridge for 5 days! I wouldn't go much longer than that.

        Reply
    3. Shannon

      November 12, 2019 at 8:15 pm

      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

      Reply
      • Megan Calipari

        November 12, 2019 at 8:35 pm

        Thats a great idea! So happy you liked it

        Reply
    5 from 1 vote

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