This healthy vegan queso dip features real, whole ingredients to keep it gluten free and plant based: you’ll find yourself addicted.
The terms “vegan” and “gluten-free” are so hot right now that sometimes I worry about using the words, in case they make a recipe seem trendy for trend’s sake instead of just good food. As you may know, neither Alex nor I are strictly vegan or gluten-free but eat a mostly whole food plant based diet. Turns out the word vegan is one of the best ways to describe foods without dairy, so vegan it is, for this recipe at least.
If there’s one person who makes special diets look particularly enticing, it’s Lindsey Love of the blog Dolly and Oatmeal. Her photography is drop dead gorgeous, and it’s hard to believe her recipes are 100% gluten-free, dairy-free, and vegetarian. It more looks — delicious, like seasonal, real food. Which it is. Lindsey is committed to a whole foods approach to gluten-free eating, which includes, get this: whole grains.
Where to find chickpea flour? Lindsey does not recommend making your own chickpea flour from dried chickpeas since it can damage your blender. However, we couldn’t find chickpea flour at our neighborhood grocery for this vegan queso and had some dry chickpeas on hand. We threw them in our Vitamix and they blended right up into chickpea flour. However, I think we’ll stay away from doing this on the regular to keep our Vitamix shiny and new. Next time we’ll look a little bit harder for chickpea flour.
If you can’t find chickpea flour, you could try our Vegan Nacho Cheese instead!
- 1/2 cup raw cashews, soaked overnight and drained
- 2 garlic cloves
- 1 shallot
- 1/4 cup jarred jalapeños
- 2 tablespoons nutritional yeast
- 1/4 teaspoon ground turmeric
- 1 tablespoon jalapeños juice (from the jar)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chipotle powder
- 1 cup water
- 1/4 cup chickpea flour
- Cilantro, for garnish
- In a high-speed blender, blend the cashews, garlic, shallot, jalapeños, yeast, turmeric, jalapeño juice, salt, and chipotle powder; set aside.
- In a small saucepan, whisk together the water and chickpea flour until no lumps remain. Turn the heat to medium and continue whisking every few seconds to prevent scorching. Whisk for roughly 6 to 7 minutes, until the mixture thickens and resembles a roux or melted cheese. Remove from the heat and carefully scrape into the blender with the other ingredients.
- Blend the ingredients on high for 1 minute, stopping to scrape down the sides of the blender, until smooth and creamy. Taste and adjust seasoning, adding more chipotle, salt, turmeric, or yeast if desired.
- Use a rubber spatula to scrape the dip into a serving bowl, and top with cilantro. Serve immediately while hot, or let dip cool a bit (dip will continue to thicken as it cools). Leftovers can be refrigerated in a resealable container and can be eaten cold or reheated on the stove.
You can read full article and recipes here : https://www.acouplecooks.com/chipotle-vegan-queso-dip/