Prebiotic Vegan Queso Dip
This is a crazy good dip made with vegetables but tastes like cheese dip. I put this on so many foods. I'll top broccoli and potatoes and tacos and any veggies that need extra zip. I hope you love it as I do. I even have an Instapot version. I make it constantly and I hope you will too. Your microbes will love it!
Ingredients
- 1 large Potato
- 1 cup Butternut Squash – peeled and cut into cubes (you can also use a sweet potato)
- ½ small Onion – peeled and chopped
- 3 cloves Garlic
- 1 cup Water spring or filtered with minerals
- 2 tablespoons Miso
- ½ Lemon – juice only
- ¼ teaspoon Celtic Sea Salt
- pinch Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ cup Nutritional Yeast
- 1 tablespoon Fermented Jalapenos – optional but gives it a kick!
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Instructions
Saucepan Instructions
- In a saucepan, bring 1 cup of water to a boil, add potato, butternut squash, onion, and garlic and bring to a simmer. Reduce heat and cover and cook 10 minutes until veggies are soft.
- Add your cooked vegetables and all of the water to a high-speed blender. Then add the rest of the ingredients and blend until smooth and creamy, about a minute.
Instapot Instructions
- Place water, butternut squash, onion, and garlic into the pot and seal on manual high heat for 10 minutes. Do a quick release when done.
- Add your cooked vegetables and all of the water to a high-speed blender. Then add the rest of the ingredients and blend until smooth and creamy, about a minute.
