Loaded Queso Dip (Vegan, Oil-free, & Gluten free)
Great for your next party or when you are just gathered around watching a football game. It's so delicious! I like to serve it with baked corn chips, but it's also great with potato wedges.
Queso Cheez Sauce Ingredients:
1 medium carrot, peeled and roughly chopped
2 medium red potatoes, roughly chopped
1 small onion, roughly chopped
4 cloves of garlic, peeled
4 oz can of green chilies
1 cup nutritional yeast
2 tbsp white miso paste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp red pepper flakes
1/4 cup of water
1/2 cup of your favorite chunky salsa
1 tbsp hot sauce of your choice (Optional)
Tortilla chips for serving (See Notes)
Salt to taste
Prepare the half batch of TVP and black bean taco filling.
Add your carrot, potatoes, onion, and garlic to a medium sauce pan. Cover with water and bring the water to a boil. Reduce the temperature to medium and cook until the potatoes are soft, stirring occasionally.
Preheat the oven to 350°F
Drain the carrots, potatoes, onion, garlic, and transfer to a blender with the additional cheez sauce ingredients. Blend until smooth.
In a large bowl combine the cheez sauce, taco filling, salsa, hot sauce, and salt to taste. Transfer to a oven safe baking dish. (I used a 9x9 glass dish.)
Bake for 25-30 minutes. Serve with tortilla chips as desired.
Notes: For oil free tortilla chips, cut store bought oil free corn tortillas into triangles. Arrange them in a single layer on a baking sheet and bake at 350°F for 10-15 minutes, flipping half way. They will harden more as they cool, so be careful not to over bake them.