Kimchi Queso Dip
Servings: 6 People
Print Recipe
Ingredients
- 2 cups vegan cashew cheese Homemade or commercial
- 3/4-1 cup vegan plain, unsweetened yogurt
- 1/2-1 cup vegan kimchi depending on heat desired
Toppings
- 1-2 tablespoon red chili flakes
- 2 Green onions Chopped
- 1 tablespoon Sesame seeds
Instructions
- Combine the cashew cheese, 3/4 cup yogurt and 1/2 cup vegan kimchi in a blender or food processor. Process until creamy. Taste and add 1/4 cup more yogurt and 1/2 cup kimchi if desired.
- Spoon into a serving bowl and top with sliced green onion, sesame seeds and red chili flakes.
- Serve with nachos or chips, crudites, guacamole and lime wedges.
Notes
A tart, tangy yogurt works best. Coconut milk yogurts work better than soy or oatmilk for this recipe.
This dip tastes great on sandwiches and French fries.