Vegan Queso Dip
  • 1cup raw sunflower seeds
  • 1cup boiling water
  • 1/4cup lemon juice
  • 2 garlic clovespeeled and minced
  • 1in chipotle pepperadobochopped
  • 1/2cup nutritional yeast
  • 1tsp onion powder
  • 1/2tsp chili powder
  • 1/2tsp kosher salt
  • 1/2tsp ground cumin
  • 1Tbsp chopped cilantro leavesfor garnish (optional)
  1. To bowl of high-powered blender, add sunflower seeds and boiling water and let sit for 10 minutes.
  2. Add remaining ingredients, except cilantro, and blend on high speed, scraping down sides of bowl as needed, until creamy and smooth, about 3 minutes. If too thick, add boiling water until desired consistency is reached.
  3. Transfer queso to serving bowl and top with cilantro, if desired. Leftovers may be refrigerated in an airtight container for 3 days.
Recipe Notes

Per 1/4 cup serving: 77 calories; 6 g protein; 4 g total fat (0 g sat. fat); 7 g total carbohydrates (1 g sugars, 4 g fiber); 82 mg sodium