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

Course: Appetizer
Cuisine: Mexican
Keyword: dairy free, healthy, snack, sweet potato
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 cups
Calories: 117kcal
Author: Megan Gilmore
A creamy dairy-free queso made with sweet potatoes!
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  • 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


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


Calories: 117kcal | Carbohydrates: 24g | Protein: 5g | Sodium: 1814mg | Potassium: 747mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9840IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 2.9mg