Nut Free Vegan Queso Dip with Lime Tortilla Chips

 

I simplified the original recipe from the Jill McKeever YouTube Channel.  I skipped the nutritional yeast and liquid smoke.  I did not succumb to the temptation either to add chopped jalapeno peppers or Rotel tomatoes with green chiles and just used them as toppings.  I love the stripped down recipe below and so did my carnivore picky taster, my husband.  He did not even ask if it was vegan or what.  He thought it was some "real" thing.

It is great with lime tortilla chips.  I used the ones I bought from Giant Eagle which is from cassava flour but you can make an oil free homemade version from the Jazzy Vegetarian Website.  Recipe is also provided below.

Enjoy your Super Bowl Sunday with this easy peasy dip.  Be happy.  Be safe.

Nut Free Vegan Queso Dip

adapted from Jill Mckeever YouTube channel

1 cup oats
2 tbsp cornstarch or tapioca starch
1 teaspoon onion powder
1 teaspoons salt
1/2 of 12-oz. jar Roasted Red Bell Peppers in water
2 tsp fresh lemon juice
2 cups warm water


Using a blender with the ability to cook food, blend on high for 5 minutes, or until sauce begins to thicken. (you can hear the Vitamix motor slow down and the sound deepens as the sauce hits the thick mark.) Once thickening has begun, stop the blender and quickly transfer to a large container. preferably heat resistant and that holds at least 3 cups.  The cheese sauce will continue to thicken as it cools even slightly.

Serve with lime tortilla chips, store bought or homemade.  See homemade recipe below.

Lively Lime Tortilla Chips

Taken from the Jazzy Vegetarian Website

INGREDIENTS:

4 teaspoons freshly squeezed lime juice
4 whole-grain tortillas (spicy variety works best; see note)
Coarse sea salt, to taste

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with unbleached parchment paper. Pour the lime juice into a small bowl.

Put 1 tortilla on a large plate. Brush one side of the tortilla with a very, very thin layer of lime juice, using a pastry brush. Flip and repeat on the other side. Repeat with the remaining tortillas.

On a large cutting board, slice a lime-covered tortilla into chip-sized wedges or strips. Repeat with the remaining tortillas. Place the tortilla pieces in a single layer on the prepared baking sheets and sprinkle liberally with the coarse sea salt.

Bake for 15 to 20 minutes or until the sides of the chips are crispy and slightly golden. Transfer the chips to a rack or large platter to cool. Serve warm or at room temperature.

Chef’s Note, Gluten-free option: Use brown rice tortillas instead of whole-grain tortillas.