Though this vegan queso dip recipe is served with a side of chips, we loved it for dipping broccoli, cauliflower and bread, too. Tony didn’t even notice it was packed with sweet potato! The recipe was submitted by Leigh-Ann of Sugar ‘n Stuff as a Savory entry in the BIG Snackable Recipe Contest.
Since I have tested and approved this recipe for Vegan Queso Dip as one I would repeat, I’ve added it to the “Alisa’s Recipes” section. Here are my personal notes on the recipe:
Sweet Potato & Seasonings: If using cubed cooked sweet potato, then the seasonings seem to be pretty spot on. When I tested with mashed sweet potato, which comes out to quite a bit more, I opted to up the nutritional yeast to 1/4 cup (4 tablespoons) and used about 1 teaspoon of salt. The amount of salt you need will depend on your taco seasoning and salsa flavors.
Lighten Up: When using a full cup of mashed sweet potato, this vegan queso dip turns out delightfully thick. If you want to cut calories, you can use Lite Coconut Milk, which will create a slightly thinner dip. I recommend sticking with So Delicious, as their Lite is one of the richest on the market.
Special Diet Notes: Healthy Vegan Queso Dip
By ingredients this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free (if you dip veggies instead of chips!), nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 1½ cups full-fat coconut milk (just a little less than 1 can - shaken)
- 1 cup cooked sweet potato (easiest route is to bake in the microwave; see Alisa's Notes in post above)
- 3 to 4 tablespoons nutritional yeast flakes (see Alisa's Notes in post above)
- 2 teaspoons dairy-free taco seasoning (try this blend)
- 1 large clove garlic, peeled
- 1 teaspoon yellow or Dijon mustard
- ½ teaspoon sea salt, or to taste (see Alisa's Notes above)
- 1 cup salsa or pico de gallo
- Minced jalapeno peppers, for garnish (optional)
- Tortilla chips, for serving
- Place the coconut milk, sweet potato, nutritional yeast, taco seasoning, garlic, mustard and salt in your blender and puree until smooth.
- Pour the mixture into a saucepan and heat over medium heat until it begins to bubble.
- Remove from the heat and stir in the salsa. Taste test, and adjust seasonings if desired.
- Pour the vegan queso dip into a bowl, top with jalapenos, if desired, and serve with chips.
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Could I use Almond Cashew milk instead of the coconut milk? We are having a bbq this weekend and I am making this dip, so I can have some dip, to go with the chips and dip that everyone else is bringing who is not allergic to dairy. Thanks !!! This looks soooooo good can’t wait to try it
Hi Shari, the recipe uses real coconut milk, not coconut milk beverage. So it’s MUCH richer. If you use a milk beverage (like almond cashew) it will be much thinner. To remedy this, you can use the milk beverage you have and finely grind cashews (do not pre-soak). Add the ground cashews to your blender with the other ingredients. I can only guestimate on the amount, but I would trial 1/2 cup cashews. I hope that helps!
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This looks amazing!
Could I leave out the nutritional yeast if I can’t find it? Could I substitute anything in its place?
That is what provides the cheesy flavor! It’s actually quite inexpensive to purchase and becoming more readily available – I recommend giving it a go. Some may say miso and some other ingredients, but those will require much more tweaking to get the same type of cheesiness.
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This looks great and I would never have thought to use sweet potato!
Queso dip is great for parties! Thanks for the parties!
YUM! I love nutritional yeast on my popcorn, I bet it’s wonderful in a sweet potato dip!
It adds just a touch of cheesiness – not overpowering.
I love good dips and this one looks super flavorful and yummy!
Oh my goodness I never thought healthy & queso could go together, but obviously I was wrong! This looks great!