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. Blend and Serve.

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