Didn’t know that Mexican chili cheese dip could be vegan? Well, here you go! No flavour is sacrificed in this creamy and nourishing dip. It is sure to be a crowd pleaser that everyone can enjoy. Pair it with Sonora Tortillas and it’ll be a party in your tummy.
https://www.veggiesdontbite.com/vegan-chile-con-queso-dip/#recipe
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.
Ingredients
Directions
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.
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