Queso (Spanish: cheese) is a Mexican cheese dip, but this dip has no cheese. It is easy to make for a snack or an appetizer.
Salsa de queso vegano (Spanish)
Makes 2 cups (260 g)
1 cup (130 g) organic sunflower seeds
1 cup (240 ml) boiling water
1/4 cup (60 ml) organic lemon juice
2 organic garlic cloves, peeled and minced
1 chipotle pepper, chopped or substitute with smoked paprika + pinch of cayenne (adjust the amount for spice lovers)
1/2 cup (65 g) nutritional yeast (GF) (substitutions*)
1 tsp. (2 g) each: chili powder, ground cumin, and onion powder
garnish:
- 1 Tbs. (15 g) chopped cilantro or parsley leaves
- sliced jalapeños
uno 1. Use a blender to chop the sunflower seeds.
dos 2. Let it set in boiling water for 10 minutes.
tres 3. Add remaining ingredients, except the cilantro/parsley and blend on his speed until creaming and smooth, about 3 minutes.
(a) If it is too thick, add boiling water for desired consistency.
cuatro 4. Transfer to a serving bowl and top with cilantro/parsley and/or sliced jalapeños.
cinco 5. Leftovers may be refrigerated in an airtight container for 3 days.
seis 6. Serve with (GF) chips, crackers, or crudités (French appetizers of sliced or whole raw vegetables, dipped in a sauce or vinaigrette).
*Substitute nutritional yeast:
- brewer's yeast
- yeast extract
- soy sauce (not GF)
- liquid aminos (GF)
- coconut aminos
- chopped cashews
- dried or friend onion flakes
- dried mushrooms
- white miso paste
- chickpea flour
- vegan Parmesan cheese
