Name: Queso Dip
Yield: 8
Ingredients: 1 1/2 cups cauliflower florets; 1/2 cup peeled, diced carrots; 1/4 cup raw cashews; 1/4 cup hemp seeds; 1/2 cup water or no-salt-added or low sodium vegetable broth; 1/2 teaspoon yellow mustard powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon cumin; 1 teaspoon smoked paprika; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/2 cup nutritional yeast

Serves

Ingredients

1 1/2 cups cauliflower florets

1/2 cup peeled, diced carrots

1/4 cup raw cashews

1/4 cup hemp seeds

1/2 cup water or no-salt-added or low sodium vegetable broth

1/2 teaspoon yellow mustard powder

1/2 teaspoon ground black pepper

1/2 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 cup nutritional yeast

Instructions

Blanch cauliflower and carrots in boiling water until tender, about 5 minutes. Cool.

Place cashews, hemp seeds, blanched vegetables and remaining ingredients in a blender and puree until smooth and creamy.

Serve with raw veggies or baked tortilla chips (see note).

Note: To make baked tortilla or pita chips, cut 100% whole grain flour tortillas or pitas into four or eight triangles. Lay on a parchment-lined baking tray without overlapping them. Bake at 250 degrees for one hour or until crispy.

Nutrition Facts

Calories 94, Protein 7 g, Carbohydrates 6 g, Sugars 1 g, Total Fat 4.9 g, Saturated Fat 0.7 g, Cholesterol 0 mg, Sodium 50 mg, Fiber 2.8 g, Beta-Carotene 740 ug, Vitamin C 10 mg, Calcium 23 mg, Iron 1.3 mg, Folate 20 ug, Magnesium 64 mg, Potassium 189 mg, Zinc 2.4 mg, Selenium 1.8 ug

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Queso Dip