Crystal Margarine Recipes
Prep: 1.5 hours (includes 1 hour soaking time)
Servings: 6 cups
Looking for something to steal the spotlight at your next gathering? Look no further than our vegan queso dip. Made with a blended cashew base, this vegan dip is easy to make and doesn’t compromise on flavour – making it perfect for hosting. Enjoy this vegan queso dip with taco chips, crackers, sliced veggies, or even as a spread. The possibilities are endless!
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ingredients
Queso Dip
1 1/2 cups
cashews, soaked for at least 1 hour
1
orange bell pepper, roughly chopped
1 cup
unsweetened dairy-free milk (such as coconut or almond)
2 tsp
chili powder or taco seasoning, divided
1/4 cup
nutritional yeast
1/4 cup
Crystal margarine, melted
1/4 cup
onion, minced
2 1/2 cup
black beans, canned, drained, and rinsed
1 cup
prepared salsa
garnishes: cilantro, sliced green onions
directions
Start by soaking your cashews in a bowl of water for at least 1 hour.
Once your cashews are soaked, rinse and drain them.
Place the cashews, orange bell pepper, milk, nutritional yeast, and 1 tsp of chili powder in a high powered blender. Puree until thick and creamy, about 3-4 minutes.
In a large saucepan, add the Crystal margarine, minced onion, black beans, salsa, and 1 tsp of chili powder over medium heat. Stir constantly until heated through, about 7-8 minutes.
Add in the cashew mixture, stirring to combine. Pour the mixture into your serving dish. Garnish with green onions and cilantro as desired.
Chef Notes:
- This dip is perfect with baked nachos too.
- Try our vegan queso dip with our rosemary sweet potato chips!
