Dairy Free Chile Con Queso Recipes

DAIRY FREE CHILI CON QUESO DIP

Steps:

• Heat a large skillet to medium-high. Add olive oil, chopped green chiles and minced garlic. Saute until fragrant, stirring as needed, about 1 minute.
• Add taco seasoning, coconut cream and cashew cream. Stir until smooth.
• Add chili and diced tomatoes. Stir until smooth. Simmer for about 5 minutes.
• Add nutritional yeast and salt, to taste, and stir until smooth.
• Remove from heat and let cool for a few minutes. Top with fresh cilantro before serving.

DAIRY-FREE CHILE CON QUESO

Steps:

• In a large pot of water, bring potatoes and carrots to a boil. Once fork-tender, drain water from pot, and transfer vegetables to a food processor.
• Add water, olive oil, lemon juice, nutritional yeast flakes, garlic powder, onion powder, salt, and pepper to food processor and blend until smooth. Taste and adjust seasoning, if needed.
• Transfer sauce to cast iron skillet and stir in RO*TEL® Original Diced Tomatoes and Green Chilies. If the mixture is too thick, add additional water one tablespoon at a time.
• Warm on stovetop then serve, garnished with jalapeño, fresh cilantro, and lime juice.

DAIRY-FREE QUESO

Steps:

• Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1 cup water, nutritional yeast, cilantro, lime juice, salt and chili powder; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Transfer to a small saucepan. Stir in tomatoes; heat through. Serve with tortilla chips and vegetables.

DAIRY-FREE QUESO DIP

Steps:

• Gather the ingredients.
• In a small dish or bowl, combine soymilk and vinegar and let rest for 3 to 5 minutes or until thickened slightly.
• Mix in cornstarch or arrowroot, stirring to dissolve. Set aside.
• In a blender or food processor, process cashews until finely ground. Set aside.
• In a small saucepan over medium heat, combine water, lemon juice , nutritional yeast, spices, and tahini. Stir in ground cashews and soymilk mixture until well blended.
• Stir in prepared salsa and salt. Cook until desired consistency, keeping in mind that mixture will thicken slightly as it cools. Salt to taste.
• Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, quesadillas, or burritos. **This recipe is suitable for dairy-free, vegan, vegetarian, egg-free, and lactose -free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).

CHILE CON QUESO

Steps:

• Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.

DAIRY FREE CHILI QUESO DIP

Steps:

• Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes.
• In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
• Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving.
• Enjoy with your favorite chips or raw vegetables!