It’s officially football season and that means we have snacks on our brain. We went for a simple spread; homemade guacamole, our favorite Late July restaurant style chips and some spicy, decadent, VEGAN QUESO!

Seemingly intimidating, this allergy friendly cheese sauce comes together fairly quickly, requires no baking and can be easily adjusting for taste preferences. The most important ingredient: Field Roast’s Chao Cheese! We cannot guarantee the same results with any other cheese brand, as this one provided the best melting and cheesy goodness we could have asked for. It’s also on sale this month so we suggest you stock up! This queso is good hot or cold, however we recommend serving it warm for the ultimate experience.

We know a single dip isn’t enough to keep the crowd going, you’ll need a spread. If you’re looking to match our layout, head here for a simple guacamole recipe. Or, if you’re looking for some other allergy and diet friendly snack ideas head here for our past round up of healthy game-day recipes.

But, before you go elsewhere keep scrolling for this dairy-lover fooling, gooey, cheesy, vegan queso dip!

SERVES: 6-8

Prep Time: 15 minutes   Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 Pack Chao Cheese, cut into cubes

1 Cup raw cashews, soaked

1/4 Cup soy/oat/almond milk

1/2 red bell pepper, diced

1/2 yellow onion, diced

2 gloves garlic, minced

1 jalapeño, minced

1 tsp each: smoked paprika, chili pepper, cayenne pepper, sea salt

1 tbsp lime juices

handful of cilantro, chopped

Method

  1. Sautee the onion, garlic and peppers over medium heat in oil of choice until fragrant, about 8 minutes.
  2. Blend the cashews until you get a smooth, creamy consistency. Add a bit of milk if too thick.
  3. Add the cubed cheese to the vegetables and pour in about half the milk. Turn the heat to low and let simmer stirring until the cheese is mostly melted, about 10-15 mins.
  4. Stir in your spices, and adjust according to your preference.
  5. Pour the entire mixture into a blender or food processor, add lime juice, cilantro and remaining milk, then pulse for 3 minutes until smooth.
  6. Top with more paprika, jalapeño and cilantro, then serve along side Late July chips and you’re all set to dig in! This will hold in the fridge for 1 week and can be easily re-heated in the microwave for 1 minute or in the oven at 350 degrees fahrenheit for 10 minutes.

 

 

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