Super Bowl is just a few days away and you’re trying to find a way to avoid all the junk food. I mean it tastes so good, but the way you feel after is just sooooo bad. Well look no more, this vegan queso is your new favorite appetizer! It’s made with all whole foods, no crap and tastes amazing! So much flavor, you won’t be able to stop eating it. But it won’t matter, because it won’t make you feel awful after! Hooray for healthy comfort food and hooray for vegan chile con queso!
When I first started this blog, my goal was recreating all my favorite foods in a healthy whole food plant-based way. It wasn’t easy and I needed a lot of practice. Practice took a lot of time, as does starting a blog. Speaking of starting a blog, if you’re looking for a good resource to help you out, check out this guide by my friend Howie and “Hurry The Food Up,” I wish I had this when I started. It’s an awesome step by step plan which leaves you more time to focus on the cooking! Which brings me back to this vegan queso dip. It’s easy to throw some fake meat and fake cheese into a pot and call it a day. What’s challenging is creating that same amazing processed taste WITHOUT the processed ingredients. Whole foods are the base of this vegan chile con queso. I’m talking veggies, beans, nuts…you can sit and eat the whole thing without regret. Well, you may have regret that you ate it all and have none left over, but that’s your fault for not making a double batch 😉 I mean, look at the chili part of the dip?? Looks pretty authentic to me!
I based the “meat” portion of this vegan queso off of my vegan taco “meat” in my 7 Layer Taco Dip. The main ingredients are lentils and walnuts. The walnuts I use are from NOW Foods and they are awesome! Super flavorful, soft and perfect for this chile con queso dip. They are finely chopped in a blender before cooked to soft tender perfection. The other key is the lentils. I use french green lentils and I chop them in a blender BEFORE cooking. This helps achieve my chunky meaty texture. I swear it looks so authentic!
This vegan queso dip also uses my famous Ultimate Creamy Vegan Cheese Sauce, the absolute best vegan cheese sauce I have ever had! It took me 2 years to create it, but man was it worth it. It has a whole foods base, and has no nutritional yeast, which is not my favorite in sauces. It helps give this vegan chile con queso a gooey creamy consistency! Essential for a vegan queso dip.
So what are you waiting for?! You have plenty of time to try this out before your football friends come over. I mean, you really should test it out, for party planning purposes. Plus, your friends will devour this and leave none for you. So get your fill NOW! I am so excited to hear what you think! Make sure to leave me a comment here, find me on Facebook or tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it! This vegan queso is going on my Super Bowl menu this weekend, along with my Grilled Avocado, Rice & Black Bean Burritos (made on the small side and cut in half), my 7 Layer Taco Dip and my Cornmeal & Pepita Crusted Onion Rings! Who wants to come over?!
- 1/2 cup NOW Foods Walnuts soaked overnight
- 1/2 cup French green dry uncooked lentils
- 1 3/4 cupsveggie broth plus 1/2 cup to sauté
- 1/2 cup chopped onion about 1/4 medium onion
- 1 cup chopped fresh tomatoes about 2 large
- 1 can 4 ounces chopped green chiles
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1/2 teaspoon Himalayan pink salt may need more or less depending on broth used
- 1/2 - 1 1/2 teaspoons cayenne pepper optional for spice
- 4 cups Ultimate Cheese Sauce
- Using a food processor, pulse dry uncooked lentils until partially chopped and chunky. Set aside. Next pulse walnuts until chopped into small pieces. Set aside.
- In a large pan over medium heat, sauté chopped onion in 1/4 cup veggie broth until onion begins to get translucent. About 5 minutes.
- Add walnuts and 2 more tablespoons broth and sauté 3 more minutes until mixture begins to caramelize.
- Add chopped lentils and 2 more tablespoons broth to the pan and sauté for 1 minute.
- Add tomatoes and chopped green chiles and sauté 2 more minutes.
- Add 1 3/4 cups veggie broth and spices and mix well. Cook covered for 10-15 minutes until lentils have softened and broth is almost gone. Uncover and turn heat to low.
- Stir in cheese sauce and allow to bubble. Once bubbling, remove from heat and serve immediately.
- You can keep warm in a crockpot. Serve with chips.
Tips to prep ahead: Make cheese sauce, chop onion, soak walnuts.