Queso Dip

There’s nothing like a creamy, delicious dip with a bright platter of veggies to provide a feast for the eyes and taste buds. This dairy-free queso dip is sure to please the crowds at your next party, or serve it up for an afterschool or work snack, or at your next family movie night. No matter when you choose to enjoy it, it’s sure to be a hit so you may want to double or quadruple the recipe!

Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease, and more. Potatoes will be your allies if you’re looking to fight any chronic illness—to fend off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn’s, colitis, IBS, or peptic ulcers. 

Cashews are high in protein and are a rich source of vitamin B-complex and essential minerals such as iron, selenium, and zinc. They are also packed with anti-cancer compounds called proanthocyanidins that have the ability to starve tumors and stop cancer cells from dividing.

Dairy-Free Queso Dip 

Ingredients:

• 1 medium-sized potato, peeled and diced
• 1 1/2 cups of water
• 1/2 tsp sea salt
• 1/2 cup raw cashews, soaked overnight
• 2 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 ground cumin
• 1/2 jalapeño, deseeded and roughly chopped, more for garnish
• 1/2 tsp smoked paprika or paprika
• 2 tbsp tomato paste
• Sea salt, to taste
• Black pepper, to taste
• Pinch of ground turmeric (for color)
• Small handful of fresh cilantro (for garnish)
• 1 small tomato, diced (for garnish)

Served with:

• 1 bag corn-free tortilla chips (optional)
• 1 large carrot, cut into wedges
• 2-3 celery stalks, cut into 5 cm sticks
• 1 red bell pepper, cut into wedges
• Add any other vegetables of your choice

Directions:

Place the potato, water and sea salt in a small saucepan and bring to a boil. Cook, uncovered, for 10-15 minutes until the potato is soft. Drain the cooking liquid into a jug and set aside. Place the cooked potato in the jug of a blender and add the soaked cashews, lime juice, garlic powder, onion powder, ground cumin, jalapeño, smoked paprika, tomato paste and turmeric. Add 2/3 cup of the cooking liquid to the blender and blend the mixture until very smooth. Add a bit more liquid if needed. Taste and adjust seasoning. Pour into serving dish and top with a few slices of fresh jalapeño, diced tomatoes and cilantro. Serve with corn-free tortilla chips and vegetable sticks. 

Serves: 3-4

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This item posted: 28-Dec-2018