Description
Creamy, cheesy, and totally vegan! This dip is perfect for parties or a cozy night in. Serve with your favorite tortilla chips.
Ingredients
Units
- 1 cans cannellini beans
- 1 tbsp olive oil
- 0.5 onions onion
- 0.5 - 1 jalapenos jalapeno
- 2 cloves garlic
- 1.5 cups (355 ml) nondairy unsweetened milk
- 1 tbsp tapioca starch
- 1 tbsp white miso
- 2 tbsp nutritional yeast
- 0.5 tsp smoked paprika
- 0.5 tsp turmeric
- 1 tsp garlic powder
- 1-2 tsp salt
- 1 tsp cumin
- guacamole, soy chorizo, and fresh cilantro
Instructions
- In a medium pot over medium-high heat, add the oil, onion, garlic, and jalapeno.
- Cook, stirring often, until the vegetables are soft and starting to become golden brown.
- Add the drained can of beans and reduce heat to medium-low.
- In a small bowl, whisk together about 1/2 cup of the milk and the tapioca starch until smooth.
- Add the remaining milk (including the tapioca mixture) to the bean and vegetable mixture.
- Add the remaining spices, nutritional yeast, and miso. Reduce heat to low and stir frequently until the beans are soft and mushy, and the mixture thickens (15-20 minutes).
- Use an immersion blender or pour the mixture into a blender and pulse until smooth and creamy. Add a little more milk if needed.
- Serve hot with soyrizo, guacamole, and fresh cilantro.
- Stir in a can of drained Rotel after blending, if desired.
Notes
- For a smoother queso, blend until completely smooth; you may need to add a tablespoon or two of extra milk.
- To adjust the spice level, start with half a jalapeño and add more to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 10
- Protein: 10