A delicious vegan queso perfect for game day, made with roasted tomatoes, jalapeños, carrots, and potatoes, blended with nutritional yeast and spices for a creamy dip.
1: Preheat the oven to 450°F.
2: Add halved cherry tomatoes and fresh jalapeño to a small oven-safe ceramic dish, drizzling with oil until covered halfway.
3: Roast in the oven for 20 minutes.
4: Boil the carrots and potatoes for about 15 minutes, then strain them.
5: Remove roasted tomatoes and jalapeño from the dish, reserving 1.5 tbsp of the oil.
6: In a blender, combine boiled carrots, potatoes, roasted tomatoes, jalapeño, reserved oil, nutritional yeast, onion powder, garlic powder, paprika, white vinegar, vegan butter, tapioca starch, pickled jalapeño juice, and water. Blend until smooth.
7: Pour the cheese dip into a glass bowl over a boiling pot of water.
8: Mix in Rotel and pickled jalapeños. Allow to warm up for about an hour.
9: Enjoy, and note that the dip tastes better if stored overnight and warmed back up the next day.
