Vegan Rotel Dip (Nut Free)
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!
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Side Dish, Snack
Cuisine: Tex Mex
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 Servings
Calories: 69kcal
Cost: $4
1 Cutting Board
1 Knife
1 2 Quart Saucepan
1 Blender
- 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
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.
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.
Serving: 0.25Cup | Calories: 69kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 260mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1355IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg