Loaded Queso Dip (Vegan, Oil-free, & Gluten free)

Great for your next party or when you are just gathered around watching a football game. It's so delicious! I like to serve it with baked corn chips, but it's also great with potato wedges.

Queso Cheez Sauce Ingredients:

• 1 medium carrot, peeled and roughly chopped

• 2 medium red potatoes, roughly chopped

• 1 small onion, roughly chopped

• 4 cloves of garlic, peeled

• 4 oz can of green chilies

• 1 cup nutritional yeast

• 2 tbsp white miso paste

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp cumin

• 1/4 tsp red pepper flakes

• 1/4 cup of water

Additional Ingredients:

• Half batch of my TVP & black bean taco filling

• 1/2 cup of your favorite chunky salsa

• 1 tbsp hot sauce of your choice (Optional)

• Tortilla chips for serving (See Notes)

• Salt to taste

Directions:

1. Prepare the half batch of TVP and black bean taco filling.

2. Add your carrot, potatoes, onion, and garlic to a medium sauce pan. Cover with water and bring the water to a boil. Reduce the temperature to medium and cook until the potatoes are soft, stirring occasionally.

3. Preheat the oven to 350°F

4. Drain the carrots, potatoes, onion, garlic, and transfer to a blender with the additional cheez sauce ingredients. Blend until smooth.

5. In a large bowl combine the cheez sauce, taco filling, salsa, hot sauce, and salt to taste. Transfer to a oven safe baking dish. (I used a 9x9 glass dish.)

6. Bake for 25-30 minutes. Serve with tortilla chips as desired.

Notes: For oil free tortilla chips, cut store bought oil free corn tortillas into triangles. Arrange them in a single layer on a baking sheet and bake at 350°F for 10-15 minutes, flipping half way. They will harden more as they cool, so be careful not to over bake them.