Sweet Potato Queso Dip (Dairy-free, Nut-free)


One of the things I’m known for during football season is my dairy-free Queso dip. All of our friends love it!

chip dipped in sweet potato queso

However, since that popular dip is cashew-based, I wanted to create a recipe that was nut-free and lower in calories for those who want an even healthier dairy-free alternative. Rather than relying on nuts for creaminess, this queso gets its silky texture from sweet potatoes!

When combined with Rotel-style tomatoes and green chiles, along with the right seasonings, sweet potatoes become surprisingly creamy and create a satisfying dip that is even properly combined when served with baked tortilla chips. Though it’s hard to beat my original queso dip’s flavor, my taste-testers agreed that this allergen-free alternative is a truly satisfying option. I hope you all will agree!

Sweet Potato Queso (Dairy-free, Nut-free)
Makes 2 cups

Ingredients:

1 cup mashed white sweet potato
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 cup nutritional yeast (where to find)
1 teaspoon lemon juice
1 14.5 oz. can diced tomatoes with green chiles (where to find)

Directions:

For this particular recipe, I used a white sweet potato, rather than the orange-fleshed variety, because I think they’re slightly less sweet. (Though, I’m guessing either would work if you want to give it a shot. You could also use a Yukon Gold potato, if you prefer.) Cut the sweet potato into chunks, then place them in a small pot fitted with a steam basket, and fill it with an inch of water. Bring the water to a boil, then cover and reduce the heat to low, steaming the potatoes until they are fork-tender. Once they potatoes are very tender, fork-mash them and measure out one cup of mashed potatoes to use for this recipe. (Reserve any extra for a curry sauce or smoothie later.)

mashed white sweet potatoes

In a high-speed blender, combine the cup of mashed sweet potato, water, salt, chili powder, nutritional yeast, and lemon juice and blend until completely smooth. Warm the diced tomatoes in a small saucepan over medium heat, then pour the cheese sauce from the blender into the pan and stir well to combine.

making sweet potato queso

Heat the mixture until your desired serving temperature is reached, then serve warm with your favorite chips or crudites.

chip dipped in sweet potato queso dip

Leftover sauce can be stored in a sealed container for up to a week. Reheat over the stove, or in a small crock pot, before serving again.

5 from 5 votes
Print
Sweet Potato Queso Dip (Dairy-free, Nut-free)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A creamy dairy-free queso made with sweet potatoes!

Course: Appetizer
Servings: 2 cups
Calories: 117 kcal
Author: Detoxinista.com
Ingredients
  • 1 cup mashed white sweet potato
  • 1/2 cup water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon chili powder
  • 1/4 cup nutritional yeast
  • 1 teaspoon lemon juice
  • 1 14.5 oz . can diced tomatoes with green chiles
Instructions
  1. For this particular recipe, I used a white sweet potato, rather than the orange-fleshed variety, because I think they're slightly less sweet. (Though, I'm guessing either would work if you want to give it a shot. You could also use a Yukon Gold potato, if you prefer.) Cut the sweet potato into chunks, then place them in a small pot fitted with a steam basket, and fill it with an inch of water. Bring the water to a boil, then cover and reduce the heat to low, steaming the potatoes until they are fork-tender. Once they potatoes are very tender, fork-mash them and measure out one cup of mashed potatoes to use for this recipe. (Reserve any extra for a curry sauce or smoothie later.)
  2. In a high-speed blender, combine the cup of mashed sweet potato, water, salt, chili powder, nutritional yeast, and lemon juice and blend until completely smooth. Warm the diced tomatoes in a small saucepan over medium heat, then pour the cheese sauce from the blender into the pan and stir well to combine.
  3. Heat the mixture until your desired serving temperature is reached, then serve warm with your favorite chips or crudites.
  4. Leftover sauce can be stored in a sealed container for up to a week. Reheat over the stove, or in a small crock pot, before serving again.

Notes:

  • If you don’t have sweet potatoes on hand, Yukon Gold potatoes also work very well in this recipe.
  • Nutritional yeast provides the “cheesy” flavor to this dip. If you can’t use it, the resulting dip will probably still taste okay without it, but it won’t be as cheese-like.
  • If you’d like a slightly more authentic queso, and can tolerate cashews, I recommend making my original recipe instead. All of my taste-testers agreed that this Sweet Potato Queso is good, but the other one is even better.

Reader Feedback: What’s your favorite type of dip or appetizer to serve to guests?

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Comments

Slide

I made this yesterday and it was soooo delicious! Thank you so much. It’s nice to have an alternative to cashews.

jamie

very good dip!

Eiln

I LOVE this dip! I especially love the fact that it is low in fat, which my digestion thinks is terrific. I did it with regular potatoes and it worked swell. Also, the leftovers of this dip turned out to be an AMAZING pasta sauce! This dip and some pasta penne and you have a great meal for a high carb vegan. Thank you, again, Megan!

Sabrina

I was wondering what is the flavor difference between a regular sweet potatoe and the white one? I have never tried a white sweet potatoe. Thanks for your yummy recipes.

Anne

Just made this, though I didn’t have canned tomatoes with chiles. I used regular diced tomatoes and a dash of cayenne…. I liked it better before I added the tomatoes and cayenne. Was really convincingly cheesy! Thanks for the recipes. I’ll follow it more precisely next time. One thing- should I drain the juice off the tomatoes and chiles? I didn’t drain this time and I think it watered it down. I was thinking I’d drain next time.

Gwen

I’m thinking maybe you could use steamed cauliflower in place of potato…!! Great recipe thanks can’t wait to try it!!!

Nichole

Thank you so much for this recipe! I’ve tried making vegan queso with cashews before and it just didn’t satisfy the cheese fix I needed. I tried this recipe with 2 Yukon potatoes and it turned out amazing!

Ashley

SO SO SO GOOD!!!!! I wanted to eat it with just a spoon!!!! I’ve made your cashew version too over the summer – loved it, but actually liked this one more! Was thinking…as I finished the LAST tiny little dish of leftovers (while searching for another sweet potato)…how about using a butternut squash?!? I kind of what to try it….hmm. Thanks for another yummy recipe!!

Claudia

I printed this out to try, lost it, spent forever trying to find the recipe again, few, YIPPIE !

Vegan Junction

Ah! A sweet potato dip. I was looking for a tomato-free alternative. Love it!

Brian

Hi,

Thanks for all the great information and recipes you provide on this site, I have tried a handful of them and all have turned out great. I had a question about Nutritional Yeast. Is there a difference between Nutritional Yeast and Nutritional Yeast seasoning? This recipe calls for 1/4 cup of Nutritional Yeast but there is a link to Nutritional Yeast seasoning. Are they interchangeable?

Thanks so much

    Megan Gilmore

    Yes, they’re the same thing.

Shiva names

This is my favorite! Making it this weekend for sure! 🙂

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