Sweet Potato Queso

Just a quick one for #meatlessmonday! Totally had to throw a useless hashtag in somewhere šŸ˜‰

Serves 1-2 (perfect for tacos šŸ™‚ mmMm)

Ingredients:

1/4 cup raw cashews

1/4 cup water

Prep directions: Soak cashews for at least 20 minutes in water and then blend in a high speed blender for at least 1 minute until smooth.

Rest of the ingredients:

1/2 cup cooked sweet potato

1/2 – 3/4 cup non-dairy milk or water

1/3 cup nutritional yeast (can do without; when I tried it, it was still amazing as a dressing over tacos and salad!)

1/4 salsa

1/2 TBSP miso

1/2 tsp garlic powder

Add rest of the ingredients and blend everything until it’s creamy again. If serving as a warm queso dip (super good with Late July’s Mild Green Mojo tortilla chips!!), you can add more salsa. If serving as a drizzle, you can blend it longer and add more almond/coconut milk or water to thin it out. Warm and enjoy! šŸ™‚

 

 

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