Vegan Queso Dip


Makes: 3 cups

Serving size: 1/2 cup

1 cup cooked medium potato
4 cloves garlic, minced (roasted for deeper flavor)
3/4 cup raw cashews
1 1/2 cups veggies broth, low sodium
4 oz chopped milk chiles (one small can)
1 tsp cumin
1 tsp sea salt
3 tbsp nutritional yeast 
*1/2 cup jarred milk pickled jalapeño + 1 tbsp pickled jalapeño juice (optional for spiciness!) 

Place all ingredients besides the jalapeños into a high speed blender and blend until smooth. NOTE - a food processor does not make the same smooth consistency! 
Add in the jalapeños if you chose to and pulse until chopped. 
Pour the liquid into a pot onto the stove and heat over medium low.
Stir frequently to prevent sticking - takes about 10 or so minutes to heat through.

recipesAli Bourgerie